You can keep these in the freezer or fridge. To be honest, they can stay at room temperature as well, but I find that they sometimes soften a bit if I keep them out of the fridge. Turn dough out onto a large sheet of wax paper and shape into a rectangle about 3-inches wide by 1-inch high (dough can be divided into two smaller logs, if desired). Wrap well with wax paper and chill for 2 hours. If freezer space is tight and you cannot get baking sheet in easily, split this up over two baking pans or even plates to help fit more easily.

Melt the chocolate chips in a medium bowl. You have two options. You can microwave it in 25 second increments, stirring in between. If you use this method, you want to make sure you do not over heat the chocolate. When you pull it out each time to stir it, stir it well. When it's mostly melted but there are still a few chunks left in, just keep stirring instead of heating more and you should be good to go! ( step 2)Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days. Don’t worry about a small hole here and there – it doesn’t matter at all. Sprinkle with the flaked almonds, then bake the biscuits near the centre of the oven for 4–5 minutes or until they have turned a nice golden colour with a fine brown fringe.

almonds: I use raw and unsalted almonds for this recipe. You could lightly toast them a bit to bring out the flavor if desired. If you have roasted almonds, I suggest making sure they are unsalted. Otherwise, it may be a bit too much in the end. Add about ½ - 1 teaspoon espresso powder for a coffee buzz flavor! Consider it a Dark Chocolate Mocha Sea Salt Bark! Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool. (Or, toast on the stove top in an iron skillet ~ stir constantly til golden. Be careful not to burn them!). I almost always have all 4 of these things in the pantry so this is a perfect thing to whip up when I am feeling the sweet and salty craving coming on--which is very often. How to make these homemade Bark Thins: Your other option is a double boiler method if you don't want to use the microwave. The video in the link above shows how to use this method really well. ( step 2)Add some coconut. I know that one of the flavors of the real Bark Thins involves coconut and I am a big fan of it so I toss some in hear and there. Add about ⅓ c shredded coconut to the mix.

Egg whites bind the batter, from 3 eggs. It’s more liquid than most cookie batters, so don’t be alarmed. It just means that they’re free form. You can try and get perfect circles, I couldn’t and honestly it doesn’t matter. Just use a tablespoon (or teaspoon if you want smaller ones) to drop them on the baking sheet ensuring that they have space to spread. This may mean that you may get fewer on a tray in each batch; don’t worry, bake them in 2 rounds if needed. There’s no leavening in there so nothing will happen to the batter waiting the first batch bakes up. Start the mousse by putting the orange wedges and water in a saucepan. Bring to the boil and cook, uncovered, for 20 minutes, prodding with a wooden spoon from time to time to release the juice from the flesh and the oils from the skin. Strain into a measuring jug. It should yield approximately 150ml orange juice – top up with a little cold water if it is slightly under. Set aside to cool for 5 minutes.Crush the almonds. The best part of this recipe is that you get to get out some aggression. Place all the almonds in a plastic bag. Use a wooden spoon or a meat tenderizer and pound those almonds! You can break them down as small as you would like. I still like to have some bigger chunks. ( steps 1 and 2) I can honestly say these homemade Bark Thins are so versatile and there are so many fun ways to make tasty variations. Here are a few things I love to do: I love all things sweet and salty. I especially love chocolate with anything salty. Chocolate and pretzels, chocolate and nuts, you name it. If you are a fan of chocolate bark, and more specifically, Bark Thins, then you will LOVE this homemade version. While I am certainly one for convenience, especially when it comes to candy, there is really no reason to ever by this chocolate bark again. Why these homemade bark thins are better than the store bought: In a large bowl, cream together butter and sugars until light. Beat in eggs, one at a time, followed by almond extract. Stir in flour mixture, mixing until the dough almost comes together, then add in sliced almonds and mix until dough comes together and no streaks of dry ingredients remain.

In a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt. It is better to spread the batter thinly. However, this is dependent on how big your baking tray is. My baking tray is approx 45 cm x 35 cm or 18 in x 14 in which is large enough to spread the biscuit mixture thinly. If you have smaller baking trays, then either divide the biscuit mixture into 2 trays or do it in batches. Place the butter, sugar, and water into a saucepan and simmer over medium heat until the butter just melts, and the sugar is semi dissolved. (Don’t let it boil!) Remove from the heat, stir in the extracts, and allow to cool for about 15 minutes. Now beat in the sugar bit by bit and continue beating until the mixture forms soft peaks. When that happens, carefully fold in the rest of the ingredients except the almonds. Next drop 4 rounded teaspoons of the mixture evenly spaced out on one of the lined trays, then using a small palette knife spread the mixture thinly and evenly into discs about 10cm across.Press a piece of plastic wrap over the surface of the dough and refrigerate for at least 6 hours or overnight. Freeze! Pop these in the freezer. Since they are so thin, it really doesn't take very long to set up. I think the most I have ever chilled them is 30 minutes. Once the bark thins are solid, break them up into pieces and enjoy! (steps 7 and 8) With an electric mixer, beat the butter and the remaining ½ cup brown sugar at medium speed until creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix). Gently fold in the remaining ½ cup almonds.