In this recipe

  • Odense Marzipan

    Odense Marzipan is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. You’ll find this sweet, rich, flavorful candy dough adds a touch of whimsy and a delicious flavor to any occasion.

Double Almond Bark

Double Almond Bark Recipe
Crunchy almonds with bits of soft Marzipan make this a double, delectable chocolate bark. Watch the video.
Yield

1 1/2 lbs candy

Time

20 minutes to assemble
2 hours to chill
Total time: 2 hours and 20 minutes

Ingredients
  • 1 cup whole almonds
  • 1 lb dark chocolate,* chopped into small pieces
  • 1 tablespoon unsalted butter
  • 1 -7 oz box Odense Marzipan
  • *White or milk chocolate can be substituted for dark chocolate.
  • Optional: melted white chocolate for a decorative drizzle
Directions
1. Preheat oven to 350°F. Line one baking sheet with parchment paper.
2. Spread almonds on second baking sheet (ungreased, unlined) and bake for 10 minutes or until slightly toasted. Set aside.
3. Meanwhile, add chocolate and butter to a double boiler or a medium size bowl, set on a pan of barely simmering water. Stir occasionally.
4. While chocolate is melting, slice Marzipan in half lengthwise. Slice each half lengthwise into 6-8 strips. Cut strips into small pieces. Gently separate pieces.
5. Stir almonds and marzipan into melted chocolate. Pour mixture onto parchment lined pan and spread with spatula to an even 1/4 inch thickness. Drizzle top with melted white chocolate, if desired.
6. Refrigerate for 2 hours or until set. Cut into 2-inch pieces. Double Almond Bark can be refrigerated in an airtight container for one week.
TOOLS & EQUIPMENT

Parchment paper
2 baking sheets

>>183<<

Double Almond Bark

Nutrition Facts:*

 

CALORIES: 350 

FAT: 22g 

CHOLESTEROL: 5mg 

SODIUM: 10mg 

CARBS: 36g

PROTEIN: 5g

 

*Nutrition Facts are estimates only.  For questions or specific information, email facts@andreprost.com

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Double Almond Bark

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