Yes, it’s time for a holiday dessert recipe. Making this Chocolate Almond Bark is quick and easy, and everyone loves it. Bonus? It’s vegan. It makes a great hostess gift, holiday potluck/buffet contribution, and (of course) dessert.

If you’re going to make it for your family, though, don’t make more than one batch at a time. You don’t need it sitting around tempting you.

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Susanmik’s Chocolate Almond Bark
from Healthy Holidays, by Marilu Henner
Yellow * Makes one jellyroll pan

1 sleeve Barbara’s Wheatines, or similar saltine-style cracker
1 cup Earth Balance (1/2 tub)
1/2 cup Sucanat®
3 oz sliced almonds
12 oz Tropical Source chocolate chips

Preheat oven to 375F. Line a rimmed baking sheet with aluminum foil, making sure it goes up all four sides.

Place a single layer of crackers in the pan (basically cover the bottom – like tiling a kitchen floor!!! They do not break well, so to fill in the spaces, I cut mine with a knife so there were no gaps).

Melt butter and Sucanat®, whisking the whole time, until just starts to get frothy and the slightest golden brown (careful – Sucanat® is already brown!!! So really watch this!) Do NOT caramelize. Pour immediately over crackers, covering as evenly as you can. The Sucanat® does not completely dissolve and this still works fine! Bake immediately for 7 minutes until caramel colored.

Remove from oven, sprinkle with almonds, then sprinkle with chocolate chips evenly and bake for 2-3 minutes more. Take out – chips will hold their shape but be soft – swirl chips with butter knife to spread the chocolate.

Cool. Refrigerate while still on the baking sheet. When completely cool, break into pieces and ENJOY!!! Store tightly covered in the refrigerator.

Copyright © 2009 Hennergy, Inc. All rights reserved.

This entry was posted on Thursday, December 17th, 2009 at 9:43 am and is filed under Holiday tips, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.