Three simple ingredients in this creamy rich bark candy! Milk chocolate, white chocolate and unblanched almonds, which are optional. (Unblanched is just a word for raw almonds, chopped, with skins intact and not toasted).
2 cups (12 ounces) milk chocolate chips
1/2 cup (3 ounces) white chocolate chips
1/3 cups unblanched almonds, coarsely chopped (optional)
Line a baking sheet with waxed paper. In top of a stainless steel double boiler set over barely simmering water, melt milk chocolate chips; stir until smooth. Remove pan from above the water.
In top of a second double boiler set over barely simmering water, melt white chocolate chips; stir until smooth. Remove pan from above the water.
Pour milk chocolate onto prepared baking sheet; spread to 1/4-inch thickness. Making lines parallel to 1 edge of pan, drizzle white chocolate over milk chocolate.
Using a small spatula or knife, draw tip through both chocolates to create a marbled effect. If using almonds, sprinkle evenly over warm chocolate; press lightly onto surface.
Refrigerate until hard, 1 hour. Break or cut hardened chocolate into pieces. Refrigerate in an airtight container.
For a sweet switch, press 1/3-cup sweetened coconut onto the marbled chocolate before or instead of adding nuts.
Yield: 1 pound