Salted Chocolate Almond Clusters

12.23.2016

Salted Chocolate Almond Clusters | Cooking Classy Anyone need a last minute Christmas treat? I don’t but I do because I NEED these Salted Chocolate Almond Clusters. Though I’ve made what seems like hundreds of desserts this month I’m never tired of chocolate! I’ve actually made two batches of these this month and I just break off a few pieces of almonds from the clusters throughout the day, they’re kind of a dangerous thing. Buuut they’re made up of about 50% almonds so that makes them half healthy right? I know these aren’t really healthy but that’s beyond the point right now. They are just so worth every calorie and they are one of the tastiest, easiest treats you’ll ever make. Just three simple ingredients is all it takes. Of course you don’t really need a recipe for this but sometimes it’s nice to know what ratios work. I found I liked the ratio of 1 cups almonds per 5 oz. of chocolate, and I like the dark chocolate and milk chocolate almond combo so I did a batch of each.  Salted Chocolate Almond Clusters | Cooking Classy Salted Chocolate Almond Clusters | Cooking Classy If you don’t like to bake then these are the treat you should definitely make for those Christmas and New Years parties coming right up. They’re are a win all around – they’re easy breezy to make and ready to eat in no time, anyone could make them and everyone will love them! It’s a no brainer, they’re chocolate. All I want for Christmas is a big big box chuck full of these to get me through the year :). Wouldn’t that be dreamy?

MERRY CHRISTMAS everyone!! I hope you all have such a fun, relaxing, happy weekend! Salted Chocolate Almond Clusters | Cooking Classy

Salted Chocolate Almond Clusters

Salted Chocolate Almond Clusters

Ingredients

  • 1 cups raw almonds
  • 5 oz. good quality milk chocolate or dark chocolate, chopped*
  • Coarse of flaked sea salt

Directions

  • Place chocolate in a medium microwave safe bowl (large enough to mix in almonds as well later on). Melt in microwave in 20 second intervals on 50% power and stir well between intervals until melted and smooth. Add almonds and stir with a spatula until evenly coated. Drop by the spoonful (about 2 Tbsp each) onto a baking sheet lined with parchment paper then sprinkle lightly with sea salt. Let set at room temperature or transfer to refrigerator to set quicker. Store in an airtight container at room temperature.
  • *I liked Cadbury milk chocolate and Ghirardelli semi-sweet chocolate.
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