Cinnamon Swirled Almond Bark

This white almond bark recipe is the perfect match for your bite. HERSHEY'S Cinnamon Chips blend with HERSHEY'S Premier White Creme Chips and roasted almonds to create a delicious treat. Serve it for dessert or enjoy it as a snack.

Ingredients

	Amount Per Serving	% DV *
Calories	190
Calories from Fat	100
Total Fat	11 g	17% DV
Saturated Fat	5 g	25% DV
Trans Fat	0 g
Cholesterol	0 mg	0% DV
Sodium	110 mg	5% DV
Total Carbohydrates	19 g	6% DV
Dietary Fiber	1.0 g	4% DV
Sugars	18 g
Protein	3 g
Vitamin A		0% DV
Vitamin C		0% DV
Calcium	0 mg	10% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

190

Calories from Fat

100

Total Fat

11 g

17% DV

Saturated Fat

5 g

25% DV

Trans Fat

0 g

Cholesterol

0 mg

0% DV

Sodium

110 mg

5% DV

Total Carbohydrates

19 g

6% DV

Dietary Fiber

1.0 g

4% DV

Sugars

18 g

Protein

3 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

10% DV

Iron

2% DV

	Amount Per Serving	% DV *
Calories	190
Calories from Fat	100
Total Fat	11 g	17% DV
Saturated Fat	5 g	25% DV
Trans Fat	0 g
Cholesterol	0 mg	0% DV
Sodium	110 mg	5% DV
Total Carbohydrates	19 g	6% DV
Dietary Fiber	1.0 g	4% DV
Sugars	18 g
Protein	3 g
Vitamin A		0% DV
Vitamin C		0% DV
Calcium	0 mg	10% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

190

Calories from Fat

100

Total Fat

11 g

17% DV

Saturated Fat

5 g

25% DV

Trans Fat

0 g

Cholesterol

0 mg

0% DV

Sodium

110 mg

5% DV

Total Carbohydrates

19 g

6% DV

Dietary Fiber

1.0 g

4% DV

Sugars

18 g

Protein

3 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

10% DV

Iron

2% DV

1 cup HERSHEY'S Cinnamon Chips

1/2 cup HERSHEY'S Premier White Creme 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 creme chips.

3. Pour melted cinnamon chips onto prepared cookie sheet; spread to about 1/2-inch thickness. Drop melted white creme 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.