Day 40 of Organized Christmas talks about simplifying holiday entertaining.
Today’s recipe is rocky road candy. This is how I would make it gluten and dairy free!
Gluten Free/Dairy Free Almond Bark
makes 1 1/4 pounds candy
1 cup whole raw almonds
24 ounces of gluten and dairy free semisweet chocolate chips
2 tablespoons organic shortening
Preheat oven to 350 degrees. Spread almonds on a rimmed baking pan place and bake for about 8-10 minutes, stirring almonds around periodically. Watch closely so they do not burn. Let almonds cool.
Line a 10″ x 15″ pan with wax paper, covering bottom and sides on pan, folding corners of wax paper into a sharp crease.
Place chocolate chips and shortening into the top of a double boiler. Stir over barely simmering water until mixture begins to melt. Remove pan from heat and stir mixture until chocolate is completely melted. Stir in toasted almonds. Pour mixture into pan and spread to distribute nuts evenly.
Refrigerate candy until just firm. Lift candy out of pan using wax paper and remove paper. Break into pieces before serving. Store by covering in an airtight container in the refrigerator for up to 3 weeks.
Rocky Road Candy: Replace almonds with 2 cups dry-roasted peanuts and 6 cups of miniature marshmallows. Skip the roasting step for the almonds…