Almond Chocolate Bark

Directions

1. 1
   Melt the semisweet chocolate over low heat in a 2-quart saucepan, stirring constantly.
2. 2
   Remove both saucepans from the heat.
3. 3
   Stir in the almonds.
4. 4
   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.
5. 5
   Store in the fridge for up to 1 month.