But I was hankering for some chocolate and some baking, so I dove right in.
Suzie adapted the recipe from here and I like how she scaled it down to reasonable measurements (instead of using one pound of butter!) Check out her wonderful instructions here.
I made one batch and let it set on a baking sheet with parchment paper (instead of a shallow pan). Here's what my first batch looked like:
I sprinkled some coconut on top instead of walnuts.
The first batch only made what you see in the picture. So of course, I had to make more. I ran out to the convenience store, bought more butter and got back to baking.
I also didn't have anymore sliced almonds, so I had to use whole almonds. I crushed them up as much as I could, but the thick almond pieces made the bark a lot thicker and heftier. Batch number 2:
Both batches tasted amazing. I loved the crunchiness of the caramel with the smooth chocolate on top. Thanks for the inspiration Suzie!