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Thanks to the viewer who contributed this recipe!

You can substitute 1/2 the semi-sweet chocolate with dark chocolate or you can use 16 oz of white chocolate instead of semi-sweet.

Almond Bark
 • 16 oz. semi-sweet chocolate
 • 1 c. toasted almonds (slivered or whole)
 1.  Line a baking sheet with waxed paper.
 2.  Heat chocolate in double boiler over low
     heat until all is melted.
 3.  Add the almonds and pour the mixture
     immediately onto baking sheet, spreading
     mixture evenly.
 4.  Let the almond bark cool and break it
     into pieces.
 5.  Store in airtight container lined with
     wax paper, separating the layers with
     wax paper.


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