Double Almond Bark

By mariannefeldman

odense.com
Yield
1 1/2 lbs candy

Time
20 minutes to assemble
2 hours to chill
Total time: 2 hours and 20 minutes

Crunchy almonds with bits of soft Marzipan make this a double, delectable chocolate bark.

Ingredients

• INGREDIENTS
• 1 cup whole almonds
• 1 lb dark chocolate,* chopped into small pieces
• 1 tablespoon unsalted butter
• 1 -7 oz box Odense Marzipan
• White or milk chocolate can be substituted for dark chocolate.

Details

Adapted from odense.com

Preparation

Step 1

Preheat oven to 350F. Line one baking sheet with parchment paper.
Spread almonds on second baking sheet (ungreased, unlined) and bake for 10 minutes or until slightly toasted. Set aside.
Meanwhile, add chocolate and butter to a double boiler or a medium size bowl, set on a pan of barely simmering water. Stir occasionally.
While chocolate is melting, slice Marzipan in half lengthwise. Slice each half lengthwise into 6-8 strips. Cut strips into small pieces. Gently separate pieces.
Stir almonds and marzipan into melted chocolate. Pour mixture onto parchment lined pan and spread with spatula to an even 1/4 inch thickness.
Refrigerate for 2 hours or until set. Cut into 2-inch pieces. Double Almond Bark can be refrigerated in an airtight container for one week.