1 to 2 1/2 cups slivered almonds
1 24oz package almond bark coating, chocolate or vanilla.
Set up 2 large cookie sheets with waxed paper covering to the edges. Put aside on a level surface. Heat oven to 350° and spread the almonds on an ungreased cookie sheet. Bake for around 10 minutes or until golden brown. Keep an eye on them, nuts can go from raw to ruined fast. Use a spatula to mix them around if some are getting done before others. Dump into a cold bowl to stop them from continuing to roast on the hot pan.
In a heavy bottomed saucepan, melt the almond bark coating. Once there are no chunks left and it’s smooth and glossy, stir in the roasted almonds. Using a spatula, spread the mixture on the prepared cookie sheets, getting to around 1/4 in thick. Let cool, then peel the bark off the baking sheets and break into bite size pieces. Store in an air tight container.