This is a very easy dessert to make. And it’s very good to boot! You will need a double-boiler to melt the chocolate. I used a small one and did this in two batches. You will need these ingredients:
4 oz. premium Ghiradelli baking bar (70% cocoa)
4 TBSP Smucker’s Natural Peanut Butter
4 TBSP Pure Maple Syrup
2 TBSP Unsulphured Molasses (I use Brer Rabbit Mild)
1/2 cup Unsweetened almond milk
2 cups of whole almonds
1/2 cup of freshly brewed coffee
Heat your double-boiler. When the water in the bottom pan is boiling, turn your heat down to just under medium. Add the baking chocolate, broken into squares. Since I have a small double-boiler I did this in two batches. Add the almond milk, peanut butter, molasses, and maple syrup. Let the chocolate melt and stir with a wooden spoon so ingredient are well combined. Add the freshly brewed coffee. Stir to combine.
Once everything is melted and mixed together well, transfer the mixture to a mixing bowl. Avoid using anything that might melt because of the heat. Add the almonds. Mix to combine.
Take a roll of parchment paper and line a cookie sheet. Spread the mixture onto the parchment paper, using your wooden spoon to even it out. Put your “bark” in the freezer for three to four hours. Once it’s solid enough, break the “bark” up with a metal spatula and store in an airtight container or plastic, ziplock bag in the freezer. Enjoy!