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Cinnamon Swirled Almond Bark

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories190
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium110 mg5% DV
Total Carbohydrates19 g6% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein3 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron2% DV
  Amount Per Serving % DV *
Calories190
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium110 mg5% DV
Total Carbohydrates19 g6% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein3 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron2% DV
  • 1 cup HERSHEY'S Cinnamon Chips
  • 1/2 cup HERSHEY'S Premier White Chips
  • 1/3 to 1/2 cup almonds salted, roasted
  • 1 to 2 tablespoons HEATH BITS 'O BRICKLE Toffee Bits (optional)

Directions

  • 1. Line cookie tray with wax paper. Coarsely chop almonds; set aside.
  • 2. Place cinnamon chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. Continue microwaving at MEDIUM in 15 second increments, stirring after each heating, until chips are melted and smooth when stirred. Set aside. Repeat melting procedure with white chips.
  • 3. Pour melted cinnamon chips onto prepared cookie sheet; spread to about 1/2-inch thickness. Drop melted white chips by teaspoonfuls onto melted cinnamon chips; swirl with knife for marbled effect. Gently tap cookie sheet on countertop to even out thickness. Sprinkle almond slices and toffee bits, if desired, over surface. Repeat tapping cookie sheet on counter until candy is desired thickness.
  • 4. Refrigerate about 30 minutes or until firm. Break into pieces. Store in cool, dry place. About 3/4 pound candy.

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