Cinnamon Chocolate Bark Recipe

This simple confection of white and semi-sweet chocolates swirled together and topped with nuts is a great gift-giving idea.
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Update Servings
  • 1 package (12 ounces) white chocolate chips
  • 1 cup semi-sweet chocolate chips (6 ounces)
  • 2 teaspoons McCormick® Cinnamon, Ground
  • 1/2 cup sliced almonds, toasted
20 mins

1. Melt chips in microwave as directed on package in separate microwavable bowls. Stir 1 1/2 teaspoons of the cinnamon into melted white chocolate. Stir remaining 1/2 teaspoon cinnamon into melted semi-sweet chocolate.

2. Drop spoonfuls of the chocolate mixtures onto wax paper-lined baking sheet, alternating semi-sweet with white chocolate. Cut through chocolate mixtures several times with knife or spatula for marbled effect. Immediately sprinkle with almonds, pressing almonds lightly into chocolate.

3. Refrigerate 1 hour or until firm. Break into pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.

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Nutrition (per serving)
Calories: 216 Calories
Fat: 12 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 24 Grams
Sodium: 34 Milligrams
Fiber: 1 Grams

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