Almond Bark

This simple recipe is an endless favorite. This season alone, I've made four batches and it's all gone! The best part is that it's super easy, fast, and every one will think you slaved over it.

What you need:
1 bag of white chocolate chips (I prefer Tollhouse, it melts the best)
1 bag of almonds (1 to 1 1/4 cups)

What to do:
Preheat your oven to 350'.

Grab an oven sheet and spread out the almonds evenly. Throw it (not literally) in the oven for about 10-15 minutes. You'll know they're toasted enough when you open the oven and it smells nutty. When you're done, let them cool.

Take out a cookie sheet and line it with wax paper. Technically, you don't need the wax paper, but it'll make it easier in the end and makes cleaning up simple.

Empty the white chocolate chips in to a large, microwaveable bowl. Microwave on high for 45 seconds. Take it out, stir with a spoon, then put it back in for about 30 seconds. Take it out again and stir the chocolate until it is smooth. If it's still lumpy, microwave again for ten seconds, then stir. Repeat until it's smooth.

While you're microwaving the white chocolate, chop the nuts up. For this, I use my Pampered Chef Chopper, but if you don't have one of your own, use a knife or put them in a plastic bag and beat them with a rubber mallet. The goal is to create smaller almond pieces.

When the white chocolate is smooth, add the nuts in and stir until it is completely mixed. Spread the mixture out on the wax paper as evenly as you can. Pop it in the freezer for about ten minutes. Take it out, and break it into smaller pieces.

(Source: me. I Googled toasting almonds and added it to melted white chocolate.)