Glory to God in the Highest!

Christmas is tomorrow! I love Christmas. It is the day we celebrate the birth of Jesus. It doesn’t get any better than that.  

For unto us a child is born, unto us a son is given: and the government shall be upon his shoulder: and his name shall be called Wonderful, Counsellor, The mighty God, The everlasting Father, The Prince of Peace. Isaiah 9:6

Doesn’t that say it all? It is the sweetest gift we will ever receive, the gift of salvation, knowing Jesus as your personal Savior.  Giving gifts is wonderful, but receiving this gift is even better! 

I like to give gifts. Mostly, I like to make gifts to give. Sometimes crocheted gifts, sometimes crafty stuff, but mostly food. Chocolates, breads, rolls. Today I made Espresso Almond Bark and have listed the recipe below. 

And finally, have a Very Merry and Blessed Christmas!

Priscilla

Espresso Almond Bark

2 10 oz packages cacao chips or chocolate chips

4 tablespoons ground coffee or ground espresso

1/4 cup white chocolate chips

1 1/2 cups sliced almonds

Start by preparing the pan by covering a cookie sheet with parchment paper. I use a cookie sheet that is 17” by 12”. 

In a medium saucepan, pre-sprayed with cooking spray, begin to melt the chocolate, both the cacao chips and the white chocolate chips, very slowly in a pan over low heat. This is a long process, but worth it! When the chocolate begins to melt, stir in the instant coffee, one tablespoon at a time. Take the pan off of the burner. The mixture should be smooth and creamy and, well, chocolatey! If the texture is still a little rough, place the pan back onto the burner for 30 seconds.  Now fold in the sliced almonds, gently stirring until they are evenly coated with the velvety espresso chocolate. 

Spread this delightful soft, but crunchy goodness gently and evenly over the parchment paper, smoothing it out with a spatula to keep it consistent. Take the cookie sheet and refrigerate it until it’s solid, about 15 minutes to an hour. 

Peel the Espresso Almond Bark from the parchment paper, breaking it as you go. The bark can  be broken into small or large pieces, whatever you like. Store the bark in a zip plastic storage bag or in a decorative cookie tin. You will want to keep the bag or tin in a cooler spot. I keep mine refrigerated. 

Now sit back and relax and enjoy the Espresso Almond Bark!