Chocolate Almond Bark
Be warned, this is totally addictive!
1 sleeve Cinnamon Graham Crackers (enough for a single layer in a pan of your choice)
1 cup butter
1 cup packed light brown sugar (it's ok to subsitute a mixture of dark brown and white sugar)
1/2 tsp. almond extract
approx. 20 of your favorite chocolate bars, example: Hershey's Symphony with Toffee and Almonds
Preheat oven to 400°F. Line pan with aluminum foil, butter or spray with non-stick product of choice. * A jelly roll pan works well, but you can use a cookie sheet if you make a very secure lip by folding the edge of the foil. The object will be to distribute a layer of boiled sugar/butter mixture over the graham crackers. (You'll be dealing with VERY hot liquid, so make sure you have something secure before proceeding to the pouring step.) Place graham crackers in prepped pan, sugar and cinnamon side up. In a sauce pan/saucier, boil butter and sugar for 2-3 minutes, stirring constantly. Remove from heat and add almond extract. Pour mixture over grahams (less chance of spilling if pan is sitting on the oven rack). Bake for approximately 5 minutes. Remove from oven and top with broken chocolate bars/pieces. Spread to cover as chocolate melts. Cool. Peel off foil and break into small squares/pieces.
I'd give information about storage methods and times, but they never last long enough to even contemplate storage!
Vanilla extract can be substituted for almond. White/milk chocolate bars or swirl morsels can be substituted for candy bars. No matter what combination you use, it all tastes sinfully good, and of course, there are no calories since we all know they will fall out when you break them into pieces!
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