WebA dump-and-go recipe is when you dump the ingredients into the crockpot with very little prep, turn on the crockpot, and then go about your day. Crockpot candy will require you …
Preview
See Also: Candy RecipesShow details
This low carb white chocolate almond bark recipe is another remake of a candy that I used to make and sell. The shop sold both white and regular chocolate almond bark. It was a simple recipe where we had to melt the chocolate disks in the microwave. And then you mix almonds in and spread it out in a pan to harden.
Pour the chocolate mixture onto a baking sheet lined with wax paper. Sprinkle the roughly chopped almonds over the chocolate mixture on the baking sheet. Place the baking sheet into the freezer to chill for at least 2 hours. Break the hardened bark into pieces, and serve.
This low carb white chocolate almond bark is fine to store at room temperature, but I like to keep it cold in the refrigerator. If you don’t like almonds, you can just leave them out and pour the melted cocoa butter mixture into molds. UPDATE: I have modified this recipe slightly to make sugar free white chocolate bars.
I needed unsalted roasted almonds for this salted chocolate almond bark, but it’s not always easy to find roasted almonds that aren’t salted. I ended up buying raw almonds and roasted them in the oven. Roasting nuts in the oven is really easy to do. I simply laid the almonds out on a baking tray and baked them at 350°F for 10-12 minutes.