Almond Joy Bark!

Today I decided to make this delicious Almond Joy Bark! Previously, I've made Peppermint Bark but I've never made Almond Joy Bark and I found that this recipe turned out so much better than the Peppermint Bark I made years prior. I think this may be due to the fact that the chocolate I used and how I melted it. Since I double boiled the chocolate to melt it over a pot of boiling water on the stove. I also used Chipits Semi-Sweet Chocolate Chips, which is easier to distribute then a chocolate bar. I find also how fresh the chocolate is also affects the texture, the fresher the better the result I found. I used the recommended sweetened shredded coconut butI'm sure you could also use unsweetened coconut if you wanted it to be a little less sweet. As for chopping the almonds I used a santoku knife on a chopping board and it worked out well. I tried using the Vitamix blender first but it blended it way too quickly into a flour texture. I suppose a Magic Bullet or food processor would also work but since this recipe qualifies for a rough chop, I would put it on a low setting. This recipe called for quite a bit of coconut, so you could always use 1/2 cup or replace it with another favourite of yours if you don't like coconut. You could also use walnuts or pecans instead of almonds if you wanted something different or didn't have any almonds at home. However, since it is called 'Almond Joy Bark' it's nice to use almonds for this recipe. As for cooling it I followed the recipe and spread it on to a baking tray that was lined with parchment paper and spread the chocolate with a spatula. As for breaking up the chocolate after 1hr I used a santoku knife and chopped it in a random angular fashion to make it seem more rustic I suppose haha. Overall, this recipe turned out really well and if you're not going to eat it right away I recommend storing it in a container or ziplock bag in the fridge. However, wait a few minutes before eating the bark by placing it on the counter, as it will be a bit too hard to eat right out of the fridge.

Here is the link to the recipe: delish.com

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