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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (58g) Recipe makes 12 servings |
||
| Calories 294 | ||
| Calories from Fat 182 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.3g | 31% | |
| Saturated Fat 8.8g | 44% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 44mg | 1% | |
| Potassium 258mg | 7% | |
| Total Carbohydrate 32.0g | 10% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 26.3g | ||
| Protein 4.5g | 9% | |
Ingredients
- 1 cup almonds, toasted and chopped
- 20 ounces semi-sweet chocolate chips
Directions
1
Melt the semisweet chocolate over low heat in a 2-quart saucepan, stirring constantly.2
Remove both saucepans from the heat.3
Stir in the almonds.4
On a large cookie sheet, spread semisweet chocolate mixture to about 1/4-inch thickness. Refrigerate at least 1 hour or until firm. Break the bark into pieces.5
Store in the fridge for up to 1 month.
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