Today, an old favourite gets a makeover. I have been making this treat for many years to give away as part of a holiday cookie box. It is always met with awe at how pretty it is and, more importantly, how addictively delicious it is. The original was made with peanut butter but this year, I went rogue and used almond butter.
There is no baking involved and that gorgeous marbling effect on top takes about 40 seconds to create. No skill involved. It’s the perfect last minute holiday present or hostess gift. Everyone loves it and people will be impressed by your mad pastry chef skills.
A few tips to make sure yours comes out perfectly.
- Line the baking pan with foil and then lay a piece of parchment paper on top of that.
- Use real white chocolate, not white compound coating chocolate. Real white chocolate is ivory coloured. Compound coating chocolate is white and tasted like wax.
- Melt the white chocolate in a bowl over gently simmering water, or on very low power in the microwave. White chocolate does not like high heat. You will scorch it.
- I suggest adding chopped almonds to the mixture for extra crunch. Please use toasted almonds. Untoasted almonds take like sawdust when you chew them. Salted roasted almonds are an excellent choice.
- Use good quality bittersweet chocolate for drizzling.
- Don’t forget to finish it with flaky sea salt while the chocolate is still wet.
- Give the bark at least 2 hours to chill before cutting it.
- A large sharp chef’s knife or serrated knife is easiest for cutting into nice squares, although no one will complain if they get irregular shards.
Go forth and create. This confection is one of my favourites to make. I feel so artistic when I swirl the wet chocolate and create beauty.
Click here to print recipe for Double Chocolate Almond Butter Bark.
