Almond Bark
It doesn’t get much easier than this.
If you're looking for a quick, foolproof treat that looks fancy but takes hardly any effort, almond bark is the answer. This recipe is as easy as it gets—melt, spread, sprinkle and you're done. I usually make mine with white and semi sweet chocolate because I love how it pairs with the toasted almonds, but honestly, use whatever chocolate you like best. White, dark, milk, semi-sweet—they all work beautifully. Whether you're whipping up a last-minute holiday gift or just craving something sweet and crunchy, this almond bark hits the spot every time.
Ingredients explained:
Chocolate - Use either chips or baking chocolate. Because of the small amount of cocoa butter in chocolate chips and baking chocolate, it will reduce the chances of your chocolate blooming (cloudy, streaky looking chocolate). I like to use a mixture of white and semi sweet chocolate, but use whatever chocolate you like.
Coconut oil - This gives the chocolate a shine and gives the look that the chocolate is tempered, without actually having to temper it!
Almonds - Make sure they are roasted for the best flavor. I like to use salted as well.
Flaked sea salt - Sprinkle as much or as little as you like to balance your sweetness.
The recipe
Almond Bark
Ingredients
2 cups white chocolate chips or baking chocolate cut into small pieces
1 cup semi sweet or milk chocolate chips or baking chocolate cut into small pieces
1.5 teaspoons coconut oil (optional)
3/4 cup roasted salted almonds
Flaked sea salt
Directions
Prepare your pan: Place a silicone mat or piece of tin foil or parchment paper on a baking sheet. Toast your nuts: If your nuts are not toasted, toast them in a 350F oven for 7-10 minutes or until browned.
Melt the white chocolate in the microwave in 30 second bursts, once melted, stir in 1 teaspoon of coconut oil. Then pour on to the prepared baking sheet.
Melt the dark chocolate in the microwave in 30 second bursts, once melted, stir in 1/2 teaspoon of coconut oil. Drizzle onto the white chocolate and if you’d like to swirl the chocolate together further, drag a spoon through the white and dark chocolate.
Sprinkle the almonds over top and sprinkle a little extra flaked sea salt on top. Let it set for one hour or until cool and firm. Break into pieces.
Store at room temperature. Keeps for 1-2 months. You may want to store in the fridge or the freezer to keep longer.
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
