It was self-preservation, really.
I had NO idea how addictive that homemade almond butter was going to be. And after several trips to the fridge – with a spoon – I realized that I better turn this stuff into a recipe, STAT.
Now this is not to say that this bark isn’t equally irresistible – because it is. But I seem to have much more self-control with sweets like this. Oh – and I gave half of it away.
This recipe is infinitely adaptable and can be easily made vegan by swapping the butter for a non-dairy spread, and the white chocolate for vegan chocolate chips.
What can’t YOU resist??
adapted from Wine and Glue
Line a baking sheet with parchment paper; set aside.**
Melt half the chocolate chips in the top half of a double boiler set over barely simmering water. Use an angled spatula to spread evenly onto your prepared baking sheet. Pop in the freezer.
Beat the almond butter, butter and confectioner’s sugar till smooth. Spread on top of your white chocolate layer and pop back in the freezer. Melt the remaining chocolate chips as above and spread evenly on top of your almond butter layer. Sprinkle with sea salt and freeze for several hours.
Break bark into pieces and keep chilled till ready to serve.
** I used a quarter-sheet pan for this recipe – which measures about 9″ x 13″. Feel free to use a similar size baking pan or even a cookie sheet; the results will be just the same!
This delicious recipe brought to you by Sheri Silver