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Creamy Almond Bark




Source of Recipe


Eagle Brand®
1. Over low heat, melt candy coating. Do not overstir. Add Eagle Brand and salt and lightly stir. Remove from heat; stir in extract, then almonds.
2. Spread evenly into parchment paper-lined 15x10-inch jellyroll pan. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into small triangles or squares. Store tightly covered at room temperature.