The tree is up, the lights are hung and the Christmas music is playing – it’s officially December 1st.
With the holidays always come holiday treats. Baking cookies and cakes and making candy. I admit, I love getting in the kitchen and baking. I have my go-to recipes, but always on the hunt for new treats.
I LOVE and I mean LOVE the mixture of dark chocolate, almonds and sea salt. It’s so hard just to stop at just one bite. I pretty much can’t and I’m ok with that. Have you had Bark Thins before? So so good – you can eat them in one sitting.
I came across a photo of Chocolate Almond Clusters on Creme de la Crumb’s website and felt like I died and went to heaven. She captured the chocolate and sea salt so perfectly. I was actually thinking that this recipe was going to be tough and I’d need a chocolate thermometer and fancy equipment. To my surprise – nope! It’s 3 ingredients and a microwave. I know, I’m really excited to make this one.
When you’re ready to package these babies up – you should head over to Shop Sweet Lulu because they have some of the cutest packaging supplies.
INGREDIENTS
12 oz. almond bark, roughly chopped
2 cups whole raw almonds
1-2 teaspoons coarse sea salt
INSTRUCTIONS
1. Line a baking sheet with foil or parchment paper
2. In a heat safe bowl, microwave almond bark on high for 2 minutes. Take it out, give it a stir, then return to microwave for 30 seconds at a time – stir after each – until creamy.
3. Add almonds to the bowl of melted chocolate. use a tablespoon to scoop out almonds
and chocolate and pour into a mound on prepared backing sheet. (The chocolate will
spread out a little bit.) Repeat process with remaining almonds and chocolate. Sprinkle
with coarse sea salt.
4. Allow clusters to cool completely. If you have room in the fridge or freezer, you can stick
them in there for a few minutes and they’ll harden up in no time. Store at room
temperature or chilled in an airtight container.
You all have to head over to Creme de la Crumb website. You could get all of your holiday baking done in one fell swoop.
{photos and recipe via the Creme de la Crumb website}
