Ingredients:
Dark Chocolate chips from Michaels
White Chocolate chips from Michaels
Trader Joe's dry roasted, salted almonds
Tools:
colander
two microwave-safe bowls
two wooden spoons
two forks
several cookie sheets
spatula
1-cup measuring cup
Instructions:
1. Empty the almonds into the colander, stir them around to get rid of some of the separated skins (these end up looking a little junky in the final product, so just try to minimize)
2. Place cookie sheet on stovetop, and turn burners on lowest setting possible. You are just trying to warm the sheet so it's not cold for the next few steps, it DOES make a difference.
3. Place 2 cups of dark chocolate chips into microwave safe bowl, heat approximately 2 minutes (depending on your microwave). Take out, stir a little to make it more liquid-y, then stir in 1 cup of almonds. This is your dark chocolate mixture. You will do the same in the other bowl, with the white chocolate, same ratio. While the dark is heating, you can be mixing white, and vice versa
4. Look at your cookie sheet, and imagine a large checkerboard with dark squares and white squares. This is the pattern you will make when you pour the mixtures onto the cookie sheet. Pour approximately fist sized portions onto cookie sheet, leaving space between pours for where the opposite chocolate will go
5. When the sheet is full (between 1/4-1/2 inch height), take two forks, draw X-patterns into the choclate, to mix it up a bit, so the different chocolates SWIRL and overlap, but don't fully MIX. Use the spatula to smooth top if needed
6. Place in refrigerator to chill. Break up many hours later with hands or hammer (?) into various bite-sized and larger jagged chunks. Remember- it's home-made, it should look it!
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