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Makes
Large tin/plastic container
Ingredients
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24 oz.
Almond Bark-white chocolate bar
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2 1/2 cups
sliced almonds
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7 oz.
sweetened or unsweetened flaked coconut
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2 1/2 tablespoons
fresh rosemary, finely chopped
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2 1/2 tablespoons
grated orange peel;fresh or dried
Directions
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On rimmed cookie sheet lightly toast almonds in oven at 325 degrees for 8-10 minutes, stirring occasionally and switching pan from one rack to another. Do the same withthe coconut. When cool mix both together with rosemary and orange peel. .
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Break up whole chocolate bar into large heatproof bowl, put in microwave and melt according to package directions.
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When chocolate is melted add all dry ingredients and mix thoroughly.
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Drop by small teaspoons onto waxed paper. Let cool and dry.
Stores well in well-sealed container for 2-3 months and needs no refrigeration.
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