Holiday Baking, Week 2 : Sea Salted Smoked Almond Bark

This one is always a favorite! It has two major things going for it. Well, three. It's incredibly easy to make, with just three ingredients. It has that wonderful sweet/salty combination of flavors, and ladies, you all know how that hits the spot, right? And it tastes fabulous! It also looks pretty on holiday trays. And a bonus--your non-cooking friends will be amazed that you made them chocolate bark, hehe.

This one is from Nestle, but I like to use Ghirardelli bars. Whichever you choose, just make sure it's a good chocolate. Since there are only three ingredients in this recipe, each one of them stands out.

I know some of you probably don't like smoked almonds, and even of you do, you can only eat so much of them, right? But combined with the chocolate and the salt? The smokiness totally mellows out and makes this one a winning chocolate bark.

Who doesn't love smoky nuts??

So let's get to this (un)complicated recipe, ok? The actual recipe name is more complicated than the recipe itself! Oh! I always double this. It's so easy, so why not? One piece for you, one-two pieces for me. Two pieces for you, one-two-three pieces for me...hehehe. Takes me back to my Bugs Bunny watching days. (Like....last weekend...)

Sea Salted Smoked Almond Chocolate Bark

Long list of ingredients:

-8 oz. Nestle Chocolatier 53% Cacao Dark Chocolate Baking Bar, broken into pieces (OR your favorite dark chocolate--not too bittersweet because you want some sweetness to balance out the salt and smoked almonds)
-1/2 cup smoked-flavored almonds, coarsely chopped, divided (but I use more)**
-1/8 teaspoon sea salt (preferably large crystal) (I also use more than this)**

**Eyeball these two, ok? If you think you want more nuts, go for it. And the salt--1/8 tsp? Who are they kidding? I like some in every single bite, so I sprinkle some all over, I don't measure it--but it's more than a skimpy 1/8 tsp.

Extremely complicated directions:

Line 8-inch baking pan with parchment or wax paper.
Microwave the chocolate in uncovered, microwave-safe bowl on high for 1 minute, then stir. The chocolate may keep some of it's shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
Stir in 1/4 cup almonds.
Pour into the lined pan.
Sprinkle with remaining almonds.
Tap pan several times to spread the chocolate and settle the nuts.
Sprinkle with sea salt.

Refrigerate for about 1 hour or until firm.
Break into pieces.
Store in air-tight container at room temperature.

See? Wasn't that easy? And just wait till you taste it.

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