Chocolate-Almond Bark (Recipe)

Ingredients

2 cups semisweet chocolate pieces

1 tablespoon shortening

1/2 cup raisins

1/2 cup chopped toasted almonds

Steps

1. Line a 13x9x2-inch baking pan with waxed paper or foil.  Set aside.

2. In a medium saucepan, melt the chocolate and shortening over low heat until the mixture is smooth, stirring constantly.  Remove from heat and stir in the raisins and 1/4 cup of the almonds.

3. Spread the chocolate mixture in the prepared pan.  Sprinkle with the remaining almonds.

4. Refrigerate the bark for 30 minutes or until set.  Then, break into pieces.  Store in an airtight container in the refrigerator.

Tips:

If you like, you can substitute butter scotch or peanut butter pieces or a combination of semisweet and milk chocolate pieces for the semisweet chocolate pieces in the recipe as long as the total measurement equals 2 cups.

Because the chocolate pieces soften at room temperature, you'll have to store the bark in the refrigerator until serving time.

If you wish to store the candy at room temperature, you must quick-temper the chocolate.  In a 4-cup glass measure, combine the chocolate and 2 tablespoons of shortening.  Pour very warm tap water (100° to 110°) into a large bowl to a depth of 1 inch.  Place the measure with the chocolate in the bowl.  The water should cover the bottom half of the measure.  Add more water, if necessary.  (Do not splash any water into the chocolate.)  Stir the chocolate constantly with a rubber spatula until melted and smooth, about 15 to 20 minutes.  Do not rush.  If the water in bowl begins to cool, replace it with more warm water.  Do not allow any water to touch the chocolate.  Just a drop can cause the chocolate to become thick and grainy.  When the chocolate is melted and smooth, it is ready to use.