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Chocolate Honey Almond Bark


2 cup slivered almonds-toasted

2 cup plain slivered almonds

1 1/2 stick butter(no substitutes)
1 1/2 cup sugar

1/2 cup water

1/4 cup dark rum(or 1/4 cup more water)

1/4 cup honey

8 oz semi-sweet chocolate chips-ground

4 oz unsweetened chocolate-ground


In a large pan,combine the butter,sugar,water,rum and honey.

Bring to a boil and continue boiling to 220 deg on a candy thermometer.

Stir in the toasted almonds and continue cooking to 225 on the thermometer.

Pour half of the mixture onto each of two jelly roll pans.

Bake at 325 for 24 minutes.

Mix the two chocolates together.

while the bark is still hot,dip a spatuLa in hot water and spread the chocolate evenly over the two pans.

Top with the remaining almonds.

Refrigerate til set: freezer=5 minutes,regular refrigerator=15-20 minutes or 30-45 minutes at room temperature.

Break into pieces and store in fridge.