Instructions

1. Preheat the oven to 350 degrees F. Spread 1 cup of whole almonds in a single layer on an ungreased cookie sheet.

2. Place the cookie sheet in the preheated oven, and bake the almonds for five to 10 minutes or until slightly toasted. Remove from the oven and set aside.

3. Place 1 lb. of white or milk chocolate chips and 1 tbsp. of butter in a large microwave-safe dish. Microwave on high for two to three minutes or until melted.

4. Stir the toasted almonds into the melted chocolate mixture. Line a cookie sheet with parchment or wax paper.

5. Pour the almond bark mixture onto the paper-lined pan, and spread to the desired thickness using a rubber spatula. Make it as thick as you like, but as a general rule, about ¼ inch is ideal.

6. Place the almond bark in the refrigerator for one to two hours or until set. Break into approximately 2-inch square pieces with your hands. Serve immediately or store in the refrigerator for up to one week before discarding.