Chocolate Caramel Almond Bark

Things were so hectic over the holidays that I never really got round to making many of the treats I had planned. But with winter still around - half a foot of snow and freezing temperatures -it seems about right to go ahead and treat ourselves and our friends with some great goodies. I have been making something special every week (though rarely having the time to blog about it!!) - and this week it was the turn of chocolate bark.

I ran through many recipes of bark but somehow the texture of most did not appeal to me - too hard, too gooey!! So having experimented I came up with this mix - I call it just right - the chocolate is neither solid hard, nor will it melt in your hand if you hold it for all of thirty seconds. Did I say it was just right!!

Ingredients:
2 cups good quality dark chocolate
1 cup good quality caramel morsels
1/2 cup almonds, slivered
2 tbsp butter
2 tbsp milk (full-fat)

Method:

1. Grease a sheet of parchment paper and place it on a cookie sheet.
2. Break the chocolate into bite sized pieces. Place in a double boiler with a tablespoon of the milk. Melt. Set aside. Beat in the butter.
3. Using another bowl on the double boiler, repeat step one with the caramel morsels and the milk. Remove from the boiler and beat in the butter.
4. Pour the chocolate and caramel onto the greased paper onto the tray in a layer no more that 1/4 and inch thick. Swirl using a fork to get a pretty pattern.
5. Sprinkle immediately with almonds.
6. Allow to cool completely. Let chocolate set in the refrigerator for about 10-15 minutes.
7. Alternatively set in the coolest part of your kitchen overnight.
8. Use a sharp knife to cut the bark into squares.

This chocolate bark has a beautiful melt-in-the-mouth quality. It has quite a rich, moreish sort of taste, and is wonderful with after dinner coffee or milk:)

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