White Almond Bark Kit

Create White Chocolate Almond Bark with Honey Roasted Nuts and Tangy Cranberry Twist

• Everything Needed for DIY White Chocolate Almond Bark
• Easy to Make, No-Bake Recipe
• Sweet, Tart, & Nutty Flavors
• Creamy, Crunchy, Chewy Textures

Our White Almond Bark Kit is a flavorful treat with a tantalizing combination of creamy white compound chocolate, sweet and crunchy honey roasted almonds, and chewy, tart dried cranberries. Perfect for everyday snacking as well as holiday treats, this delicious bark is easy to make and even easier to eat. This white chocolate almond bark combines sweet and tangy flavors with creamy, chewy, and crunchy textures for fabulous taste in every bite. The beautiful look and contrasting colors make this updated classic ideal for dessert tables, holiday treats, everyday snacking, or gifting. Because the white chocolate melting wafers are made of confectionery coating and not couverture chocolate, no tempering is required, making this an easy recipe for anyone to make.

Ingredients:

• 1 lb OliveNation White Compound Chocolate Melting Wafers
• 8 ounces OliveNation Honey Roasted Almonds
• 4 ounces OliveNation Dried Cranberries (8 ounce package in kit)

Equipment Needed:

• Baking Sheet
• Parchment Paper or Silicone Baking Mat
• Microwave-safe bowl (if using microwave method)
• Double Boiler or Pot and Heat-proof Bowl (if using stovetop method)

Microwave Directions:

1. Chop 4 ounces Honey Roasted Almonds and set aside for topping.
2. Place White Compound Chocolate Melting Wafers into heat-safe, microwave-safe bowl.
3. Microwave in 30-second intervals, stirring between each interval.
4. When chocolate is almost fully melted, reduce to 15-second or 10-second intervals to avoid overheating or burning.
5. When chocolate is completely melted and smooth, gently stir in 4 ounces whole Honey Roasted Almonds and 2 ounces Dried Cranberries until completely coated.
6. Working quickly, spread the chocolate mixture onto a baking sheet lined with either parchment paper or a silicone baking mat. Tap the sheet gently on the counter to even out the layer.
7. Working quickly while chocolate is warm, sprinkle 4 ounces of chopped honey roasted almonds and 2 ounces Dried Cranberries on top of the chocolate.
8. Allow bark to harden, either in refrigerator or naturally at room temperature.
9. When bark is completely cooled and hardened, break into bite-size pieces using hands or knife.
10. Enjoy!

Stovetop Directions:

1. Fill a pot or the bottom section of a double boiler 1/8 to 1/4 full with water. Bring to gentle simmer.
2. Place White Compound Chocolate Melting Wafers into heat-safe bowl or top section of double boiler and place on top of pot of water, stirring frequently until chocolate is melted.
3. Turn off heat and gently stir in 4 ounces whole Honey Roasted Almonds and 2 ounces Dried Cranberries until completely coated.
4. Remove bowl containing chocolate from pot. Make sure to wipe away any condensation from bottom of bowl before pouring out chocolate.
5. Working quickly, spread the chocolate mixture onto a baking sheet lined with either parchment paper or a silicone baking mat. Tap the sheet gently on the counter to even out the layer.
6. Working quickly while chocolate is warm, sprinkle 4 ounces of chopped honey roasted almonds and 2 ounces Dried Cranberries on top of the chocolate.
7. Allow bark to harden, either in refrigerator or naturally at room temperature.
8. When bark is completely cooled and hardened, break into bite-size pieces using hands or knife.
9. Enjoy!