The DIY Kitchen: Almond Bark

Medieval Microwave Almond Bark

I’m a bit of a cook and a bit of a baker, but I never considered myself a bit of a candy-maker.

That changed last night when, just before turning in, I realised I hadn’t made almond bark for a party I was hosting the next day.

“Dammit,” I thought, or more likely, said out loud. I looked over at the kilo of Belgian chocolate discs I had bought at Bulk Barn. I could hardly skip making it. I had gone to Bulk Barn, for God’s sake! (I know that for some, shopping at bulk stores is de rigueur, but I am neither cool nor environmentally friendly enough to be one of those people.)

I dragged myself to my computer to find my friend’s recipe, which she sent it after her Super Bowl party, making fun of how easy it was.

"Well, it is a VERY complicated recipe which was handed down to me on my 18th birthday as part of my coming of age. What can I say? I think it dates back to Medieval times when the microwave was in only the fanciest of castles. The trick is the roasting of the almonds (skin on) in the butter and also getting the best quality chocolate you can find."

I laughed, and then laughed again when, 10 minutes later, I it was done and I was heading upstairs to bed. And when I served it? A home run.

This, along with Damn Good Nuts, is going to become a party staple at my house.

Medieval Microwave Almond Bark

In the microwave, melt 1 tablespoon of butter on a glass plate (20-30 seconds).

Mix in 1 cup of raw almonds, and stir so they’re coated with butter.

Microwave on high for 4.5 minutes, stirring every 90 seconds.

Remove from microwave and set aside.

Put 1 pound (454g) of the best chocolate you can find at the bulk store in a microwave safe bowl.

Microwave on high for 3 - 4.5 minutes, stirring every 90 seconds.

When fully melted, mix in the almonds.

Spread the mixture on a baking sheet lined with wax or parchment paper, and put in the refrigerator to harden.

Break into pieces, and consider yourself a candy-maker.