Cover a 10 x 15 inch baking sheet that has edges with tin foil.

You can melt the milk chocolate and green candy melts at the same time if you’d like.

For the milk chocolate: combine the chocolate chips and vegetable oil in a pot over low heat on the stove. Occasionally stir with a spatula until the chocolate is smooth and melted.

For the green candy melts: combine the green candy melts and vegetable oil in a pot over low heat on the stove. Occasionally stir with a spatula until the chocolate is smooth and melted.

Add the melted chocolate to the pan. You can put all of one chocolate on the pan first and swirl in the other one. Or you could put a mix of both chocolates on the pan and then go back and swirl in the rest. Swirl the chocolates using a butter knife or small metal spatula.

Add the whole almonds to the chocolate.

Refrigerate the bark for 15-20 minutes before adding the details to the almonds.

To make the royal icing: Combine the powdered sugar, meringue powder, and water in a mixing bowl and mix until the icing has a matte appearance, about 2 minutes. You may need to add a little more water to get the right consistency. You don’t want the icing to be runny, but have a thicker consistency, but you don’t want it to be too thick where you can’t get it out of the squeeze bottle. Transfer to a squeeze bottle or ziploc bag with one corner cut off.

On each almond draw the center football stripe.

Allow the royal icing to harden, 10-15 minutes before adding the football stitches.

Draw 3 stitches on each almond.

Refrigerate the bark for 40-60 minutes or until the chocolate no longer feels soft when you press your finger on it.

Break the bark into smaller pieces.

Store in a container or plastic bag. I like to keep mine in the fridge!