Almond Chocolate Bark - cooking recipe

Ingredients

1 cup almonds, toasted and chopped
20 ounces semi-sweet chocolate chips

Preparation

Melt the semisweet chocolate over low heat in a 2-quart saucepan, stirring constantly.
Remove both saucepans from the heat.
Stir in the almonds.
On a large cookie sheet, spread semisweet chocolate mixture to about 1/4-inch thickness. Refrigerate at least 1 hour or until firm. Break the bark into pieces.
Store in the fridge for up to 1 month.