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Cinnamon Swirled Almond Bark Recipe

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This recipe for Cinnamon Swirled Almond Bark is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 to 1/2 cup salted, roasted almonds
1 cup Hershey's Cinnamon Chips
1/2 cup Hershey's Premier White Chips
1 to 2 tablespoons Heath Bits 'o Brickle Toffee bits (optional)
Directions:
Directions:
Line cookie tray with wax paper. Coarsely chop almonds; set aside. Place cinnamon chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. Continue microwaving at MEDIUM in 15 second increments, stirring after each heating, until chips are melted and smooth when stirred. Set aside. Repeat melting procedure with white chips. Pour melted cinnamon chips onto prepared cookie sheet; spread to about 1/2-inch thickness. Drop melted white chips by teaspoonfuls onto melted cinnamon chips; swirl with knife for marbled effect. Gently tap cookie sheet on counter top to even out thickness. Sprinkle almond slices and toffee bits, if desired, over surface. Repeat tapping cookie sheet on counter until candy is desired thickness. Refrigerate about 30 minutes or until firm. Break into pieces. Store in cool, dry place. About 3/4 pound candy.

 

 

 

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