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Posted on Fri, Dec 23, 2011 : 4:45 a.m.

Vicki's Famous White & Dark Chocolate Bark takes only minutes to make

By Peggy Lampman


Vicki's Famous White and Dark Chocolate Bark

Peggy Lampman | Contributor

Click here for my new Holiday Cookbook. (! I'm a real-time food writer and photographer posting daily feeds on my website and in the Food & Drink section of You may also e-mail me at

This is the companion piece to Vicki’s Famous Old-Fashioned Peanut Brittle. And, if the truth be told, I prefer this recipe to the brittle. Why? The chocolate.

I like chocolate; it improves my mood. Particularly white chocolate. More particularly, Ghiradelli or Callebaut white chocolate. Another reason to love this recipe is it takes only minutes to make — 10 active minutes, precisely. Even less effort than the speedy peanut brittle, although it’s pricier to make than the brittle.

This bark, dressed in a festive little tin, is staring at me as I pen these words. Hold on a second… OK, I’m good. I had to pinch off a bite of White Bark, then wash my hands so I don't get the keyboard sticky. I struck pay dirt with that last bite; it housed a big almond.


Which brings me to the almonds. Vicki uses jumbo almonds, and I’d advise your doing the same. We’re all aware of the health properties of this most superior nut and — red- blooded American that I am — the bigger the better.

Vicki tweaked the following recipe from the back of a 2.5 pound box of Ghiradelli Candy Making & Dipping Bar, which she used to make the bark. The almonds she used were the "Wonderful" brand, roasted and salted.

Active Time: 10 minutes
Rest Time: 30 minutes
Number of servings (yield): 1 standard sized cooking sheet is enough to fill a small tin.


2.5 pounds white or dark chocolate*
3 cups whole, salted roasted almonds
1/2 teaspoon vanilla, for white bark only


1. Break chocolate into pieces.
2. In a microwave-safe or glass bowl, microwave 3-4 minutes (depending on microwave temperature) or until melted. With a wooden spoon, stir chocolate.
3. Stir in almonds (and vanilla if using white chocolate) and continue stirring until all almonds are covered with chocolate.
4. Spread on a cooking sheet to desired thickness.
5. Let sit at room temperature until cool, about 30 minutes. When chocolate has hardened, break into pieces and store in zip-lock bags or tins.

*Vicki used a 2.5 box of Ghiradelli Microwavable Candy Making and Dipping Bar

My new web site (packed with holiday recipes) has recently been launched. (! I'm a real-time food writer and photographer posting daily feeds on my website and in the Food & Drink section of You may also e-mail me at