Creamy Almond Bark

There’s a million things you can make with white and chocolate candy coating (or bark, as some people call it). It’s very easy to make a simple, yet yummy snack or dessert. During the holidays I probably use about 20 pounds of this stuff! I use it for oreo balls, chocolate covered pretzel rods, peppermint bark, ritz treats, you name it! A new creation I found to make with chocolate bark is this Creamy Almond Bark. It not only uses this yummy white candy coating, but sweetened condensed milk…another favorite!

Creamy Almond Bark

Printable Version: Creamy Almond Bark

Ingredients

• 1 1/2 pounds vanilla-flavored candy coating (or almond bark)
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
• 1/8 teaspoon salt
• 1 teaspoon almond extract
• 3 cups (about 1 pound) whole almonds, toasted*

To add a sweet little twist, you can add dried cranberries or blueberries! I’ve had it with the cranberries and love it!

You can also use chocolate bark rather than the white chocolate. It’s great, too!

Directions

Melt candy coating, sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat. Stir in almond extract, then almonds.
Spread evenly into wax paper-lined 15 x 10-inch jellyroll pan. Chill 2 hours or until firm.
Turn onto cutting board. Peel off paper; cut into triangles or squares. Store leftovers tightly covered at room temperature.

Microwave Method
Combine candy coating, sweetened condensed milk and salt in 2-quart glass measure. Microwave on HIGH (100% power) 3 to 5 minutes, stirring after each 1 1/2 minutes. Stir until smooth. Proceed as above.
**To toast almonds, spread in single layer in heavy-bottomed skillet. Cook over medium heat 2 to 3 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.