Ingredients

• 4 ounces butter
• 1 Tablespoon honey
• 1 cup sugar
• ½ cup heavy cream
• ¼ cup flour
• 6 ounces sliced almonds (can use 8 ounces but I only had 6 and they were fabulousssss!)
• chocolate coating:
• 4 ounces semi sweet chocolate
• 2 ounces unsweetened baking chocolate

Instructions

1. Preheat oven to 350.
2. Line baking sheets with nonstick foil (HAS to be nonstick kind)
3. Bring to a boil on the stove the butter, honey, sugar and cream.
4. Once boiling, let it cook a few minutes at the boil until he color gets golden and it starts t thicken and evaporate. Should just take a few mins. Watch it closely!
5. Remove from heat and stir in flour and almonds.
6. Using an ice cream scoop, scoop 5 large scoops of batter onto sheet. As it bakes they will collide creating one large cookie which you will later break into bark.
7. Bake 8-11 minutes until edges are getting brown. Remove and place cookie sheet directly in fridge or freezer on a pot holder.
8. Let set and then peel off the foil.
9. Melt 2 chocolates together and spread evenly on the flat side of bark.
10. Chill again and break into pieces.

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