A friend recently posted a yummy-looking recipe that I’m planning to try this weekend. I’ll be making a small gluten free modification. The original recipe calls for pretzels. I’ll be using almonds instead. If these turn out half as good as the picture suggest, I think I will soon be in chocoalty, caramely, almondy heaven.
Salted Caramel Almond Bark
2 sticks of butter
1 cup of light brown sugar
Raw, unsalted almonds
12 ounce bag of chocolate chips
Preheat the oven to 400 degrees F. Line a large bar pan with parchment paper, cover with almonds. In a saucepan, melt butter over medium-low heat. When butter begins to bubble, add brown sugar. Stirring occasionally, let butter and sugar meld together and brown (about 3 minutes). Do NOT let the mixture boil. Pour caramel over the almonds evenly, spreading with a spatula as needed. Work quickly since caramel cools fast. Bake for 5 minutes in the preheated oven. Remove and sprinkle with an even layer of chocolate chips. Place bark back in the oven for 45 seconds. Remove and spread melted chocolate with spatula as needed to coat evenly. Sprinkle with sea salt. Chill in refrigerator for at least an hour. Cut into squares and ENJOY!