My grandma had the best holiday candy recipes. She could whip up anything, from scratch, with that effortless grace that only comes from years of experience. But one of my absolute favorite treats she made was her Almond Bark candy. Simple, delicious, and oh-so-addictive, it was a staple at every holiday gathering.
I was lucky enough to inherit her handwritten recipe. The card itself is a little piece of history, with faded ink and a few stains that probably tell their own stories. But the real magic is in the recipe, and I’m excited to share it with you all.
Here’s what you’ll need:
- 2 packages Almond Bark
- 1 cup peanut butter
- 6 1/2 cups Rice Krispies
Instructions: - Melt the almond bark and peanut butter together over very low heat. (always stress the “very low heat” part – you don’t want to scorch the chocolate!)
- Cool the mixture slightly.
- Add the Rice Krispies, mixing everything together until well combined.
- Press the mixture into a buttered 11×15 inch pan.
- Cut into squares while still warm.
A few tips from my experience:
- I like to use a double boiler to melt the almond bark and peanut butter. This helps prevent scorching and ensures a smooth, even melt.
- Don’t overcook the mixture! It should be just melted and smooth.
- If the mixture seems too thick, you can add a tablespoon or two of milk to thin it out.
- For easier cutting, score the candy while it’s still warm and then let it cool completely before breaking it into pieces.
This Almond Bark is seriously easy to make, and it’s always a huge hit. It’s the perfect combination of salty and sweet, crunchy and creamy. Trust me, you’ll be going back for seconds (and thirds!).
