Horchata White Chocolate Bark with Almonds and Cinnamon

Line a baking sheet with parchment paper and clear a space for it in your fridge or freezer.

Melt white chocolate either in a double boiler or in the microwave (use 20-second intervals and stir after each one, about 2 minutes total).

Pour ¾ of the melted chocolate onto the parchment paper and spread with a spatula to form an even rectangle. Quickly, before it has a chance to harden, stir almond butter, vanilla, and cinnamon into the bowl with the remaining white chocolate. You can nuke it for another 20 seconds to make it pliable, but the texture will be doughy.

Using your fingers, scatter small chunks of the almond butter mixture on top of the white chocolate rectangle. You can take a spatula to mix and flatten the almond mixture slightly, but don’t stress if it’s a bit chunky. Sprinkle the chopped almonds over the top, along with a pinch of sea salt (see note).

Transfer bark to the fridge or freezer until chocolate has hardened, about 2 hours in the fridge or 20 minutes in the freezer.

Break into rustic chunks and store in an airtight container in the fridge until ready to eat.

Note: If your almonds or almond butter are salted, you can skip the pinch of salt.