- 1/2 cup whole blanched almonds, toasted
- 1 (2-ounce) chocolate bark coating square, melted
- Dip almonds halfway in melted chocolate, pointed ends down. Lay 2 almonds side by side, pointed ends down and touching, on wax paper, forming a heart shape. Let stand until firm.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts