Bayview Bark

from the kitchen of Tracey McCarthy

• dessert

Cookware

• cookie sheet
• oven

Ingredients

• 1 cup butter
• 1 1/2 cups sugar
• 1 tbsp corn syrup
• 3 tbsp cold water
• 1 cup toasted slivered almonds
• 2 heaped scoops white chocolate coins

Steps

Inspired by Jennifer Pollock

1. Heat cookie sheet in oven at 350°.
2. Combine butter, sugar, corn syrup, and cold water in a 300° oven until they turn caramel colour.
3. Stir in toasted slivered almonds.
4. Pour mixture on heated cookie sheet - spread.
5. Spread white chocolate coins on top until melted.
6. Chill.