Chocolate Almond Clusters


  • 12 ounces almond bark, roughly chopped*
  • 2 cups whole raw almonds* – such as Diamond of California (may sub cashews or peanuts)
  • 1-2 teaspoons coarse sea salt*


  1. Like a baking sheet with foil or parchment paper.
  2. In a heat safe bowl, microwave almond bark on high for two minutes. Take it out, provides it a stir, then come to microwave for thirty seconds at a time – stir onceevery – till creamy.
  3. Add almonds to the bowl of liquefied chocolate. Use a tablespoon to scoop out almonds and chocolate and pour into a mound on ready baking sheet. (The chocolate candetached a little) Repeat method with remaining almonds and chocolate. Sprinkle with coarse ocean salt.
  4. Allow clusters to cool downutterly. If you’ve gotspacewithin theelectric refrigerator or fridge, you’ll stick them in there for a number of minutes and they will harden up in no time. Store at temperature or chilled in associate degree airtight instrumentality.