Here is a recipe that I believe will work. (I'm going to be trying it to replace Almond Bark in a fudge recipe)
I found this recipe for dipping chocolates in "The International Chocolate Cookbook"
Author - Nancy Baggett
8 oz. Chocolate chips (dark or white)
3 1/2 Tbs. oil or shortening like Crisco that has no WATER. Please be sure to read the label.
Melt and blend oil and chips.
It will be necessary to measure your finished liquid to get the right amount for the recipe. The leftovers could be saved just like almond bark in a cool dry environment.
Just worked out the recipe for substitute almond bark.
1 lb. (16 oz.) White or dark chocolate chips
7 Tbs. Shortening
Melt and blend.
I used this in a 2 ingredient fudge and it came out perfect. I hope this helps others that want to use almond bark when it is out of season.
Do be cautious using flavoring. Add it only at the end so the liquid in it doesn't seize the chocolate.
Happy Candy Making
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