Ingredients

How to make it

  • LINE 8-inch baking pan with parchment or wax paper.
  • Microwave the chocolate in uncovered, microwave-safe bowl on high for 1 minute, then stir. The chocolate may keep some of it's shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
  • Stir in 1/4 cup almonds.
  • Pour into the lined pan.
  • Sprinkle with remaining almonds.
  • Tap pan several times to spread the chocolate and settle the nuts.
  • Sprinkle with sea salt. They call for 1/8 tsp, but I give a good sprinkling of the salt, so there's some in every single bite.
  • Refrigerate for about 1 hour or until firm.
  • Break into pieces.
  • Store in air-tight container at room temperature.

Reviews & Comments 6

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    " It was excellent "
    bluemoon69 ate it and said...
    I made this for my office, everyone could not stop raving about it! However, I did it a little differently. While the chocolate was still warm, after I sprinkled with sea salt, I covered that with chopped Reese's mini peanut butter cups, then I drizzled white chocolate over all of that, it was quite pretty and absolutely delicious. As a matter of fact, I am now taking orders..........
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  • 2gorditas 5 years ago
    I'm making this right now!I'll let everyone know how it turned out!
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  • pattycake 6 years ago
    yum - thanks :-)
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  • zena824 7 years ago
    This is a treat...... Thanks..
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  • cajunmom 7 years ago
    This sounds like a must- try recipe. I might have to pass this one around the office.
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  • vanessa 7 years ago
    I've got to try this. You should also check out Brilynn's bacon brittle.
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  • brilynn 7 years ago
    This would be really great with fleur de sel too!
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