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Sultana Almond Bark

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Sultana Almond Bark
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INGREDIENTS

  • 1½ cups Lucky Sultanas
  • ½ cup almond butter
  • 2 Tbsp butter or coconut oil
  • 1/3 cup Lucky Toasted Sliced Almonds
  • 150g dark or milk chocolate

SERVES:

8-12

LUCKY NUTS IN THIS RECIPE

Toasted Sliced Almonds
Lucky Sultanas

METHOD

  1. Grease and line a 20cm square cake tin.
  2. Add almond butter and butter to a small saucepan. Melt over low heat until combined. Turn off heat and set aside to cool to room temperature.
  3. Add sultanas to the lined tin. Use a heavy based glass to press and squash down sultanas a little.
  4. Pour over the cooled almond butter mix, and spread over the sultana layer. Sprinkle over the toasted sliced almonds.
  5. Melt chocolate using a double boiler method on the stove top, or in the microwave. Pour chocolate over the nuts and spread. Sprinkle on some flaky sea salt for extra flavour.
  6. Transfer to the freezer to set for 2+ hours.
  7. Break into bite sized pieces. Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.

MORE

LUCKY RECIPES

  1. Grease and line a 20cm square cake tin.
  2. Add almond butter and butter to a small saucepan. Melt over low heat until combined. Turn off heat and set aside to cool to room temperature.
  3. Add sultanas to the lined tin. Use a heavy based glass to press and squash down sultanas a little.
  4. Pour over the cooled almond butter mix, and spread over the sultana layer. Sprinkle over the toasted sliced almonds.
  5. Melt chocolate using a double boiler method on the stove top, or in the microwave. Pour chocolate over the nuts and spread. Sprinkle on some flaky sea salt for extra flavour.
  6. Transfer to the freezer to set for 2+ hours.
  7. Break into bite sized pieces. Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.
  1. Grease and line a 20cm square cake tin.
  2. Add almond butter and butter to a small saucepan. Melt over low heat until combined. Turn off heat and set aside to cool to room temperature.
  3. Add sultanas to the lined tin. Use a heavy based glass to press and squash down sultanas a little.
  4. Pour over the cooled almond butter mix, and spread over the sultana layer. Sprinkle over the toasted sliced almonds.
  5. Melt chocolate using a double boiler method on the stove top, or in the microwave. Pour chocolate over the nuts and spread. Sprinkle on some flaky sea salt for extra flavour.
  6. Transfer to the freezer to set for 2+ hours.
  7. Break into bite sized pieces. Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.