Fancy desserts are fun to make when you have plenty of time, ample counter space, and a dishwasher to clean up the mess. In my one-butt kitchen, I like simple desserts. Basic chocolate almond bark has two ingredients: chocolate and almonds. For variety, you can add crystallized ginger, crushed peppermint candy, or dried cherries. The almonds can be whole, chopped, raw, toasted, or salted, according to your personal preference.
This is an easy recipe to cut in half, especially since none of the measurements are critical.
- Food chopper (if you want to chop the almonds or ginger)
Active Time: 10 minutes Total Time: 45 minutes
Serves 10 to 15
- 10 or 12 ounce bag dark or semi-sweet chocolate chips
- 1/2 to 1 cup almonds or other favorite nuts (1/2 cup is plenty if you are adding one of the optional ingredients)
- 2 tbsp crystallized ginger, finely chopped
- 1/2 cup dried cherries
- 3 peppermint candy canes, crushed
Chop and/or toast the almonds if desired. Set a piece of parchment or waxed paper on the countertop. (If the temperature in the RV is above 75 or so, you may be better off putting the paper on a large platter that can be put in the refrigerator to allow the chocolate to harden. Some recipes recommend this, but finding space in an RV refrigerator for a plate or baking dish could be a challenge. I’ve never had any trouble getting mine to harden at room temperature.)
Put the chocolate chips in a glass bowl. Melt the chocolate in the microwave at half power for 30 to 45 seconds. Stir, then repeat the process until the chocolate is melted and smooth. Add the nuts and one of the optional ingredients, if desired. Pour the chocolate mixture on the parchment or waxed paper and spread it evenly. Allow it to harden at room temperature for about an hour. Break into bite-sized pieces.
If there are any leftovers, store them in an air-tight container in the refrigerator.