Dark Chocolate Almond Bark
Our Dark Chocolate Almond Bark is packed with incredible flavor, perfect for any time you’re craving something sweet. With just five simple ingredients and only 15 minutes of your time, you’ll have a delicious homemade dessert everyone will love.
This silky dark chocolate has a satisfying almond crunch in every bite, and it’s so easy to make. Combining these simple ingredients makes them irresistible, without any fuss.
Need a dessert for a party, family gathering, or book club? This is the kind of recipe you make once and keep coming back to.
Chocolate lovers will also want to make these No-Bake Oreo Cheesecake Bars and this Snickers Poke Cake. So good!
What You Need to Make It
Just five ingredients and you’re on the way to your new favorite treat. These items are easy to keep on hand for last-minute guests, too.
- Roasted sliced almonds: The roasted almonds add texture and flavor. Be sure to use unsalted so that the salt doesn’t overpower the flavor.
- Maple syrup: This adds a natural sweetness to the recipe.
- Coconut oil: Adding coconut oil helps to keep the melted chocolate thin and also adds a healthy fat. You probably will not notice the coconut flavor.
- Flaky sea salt: I use Maldon salt, and love it so much I keep it on my dining room table in a salt box!
- Dark chocolate: Bittersweet deliciousness, used to coat the almonds.
How to Make Dark Chocolate Almond Bark
Mix the maple syrup and coconut oil together in a medium saucepan over medium heat. Bring it to a boil, stirring carefully until it is mixed well and just starting to bubble.
Let the mixture boil for 3 full minutes, until it is reduced by one-third, stirring occasionally. Add 1/2 teaspoon of the flaky salt and sliced almonds. Stir to combine.
Spread the coated almonds onto the prepared baking sheet, spreading them out as much as possible. Let dry completely. Have another parchment-lined baking sheet ready.
Add chopped chocolate to a heatproof bowl set over a pot of simmering water. Do this until the chocolate is almost melted, then remove from the heat and stir until melted and smooth.
Fold 2/3 of the candied almonds into the melted dark chocolate mixture, then spread it flat onto the parchment paper. It should be about 1/4-inch thick.
Scatter the rest of the candied almonds over the top. Sprinkle the remaining salt over the chocolate.
Let the chocolate bark harden either in the fridge or freezer. Since it’s all one single layer, you can use an offset spatula to break it into small pieces, making it easy to pick up and eat. Do your best to break it into 12 to 15 evenly sized pieces.
Tips & Variations
- You can also use a microwave-safe bowl to melt the chocolate in short 10-15 second bursts, stirring after each heating.
- If you don’t want to use dark chocolate, any kind of chocolate will work. You can use white chocolate or even milk chocolate chips.
- Dried fruit is also delicious in dark chocolate almond bark. Try cherries, blueberries, or dried orange.
- Don’t have parchment paper? Tin foil works, too.
- Try replacing the almonds with pumpkin seeds for a fun twist.
How to Store Chocolate Bark
Leftovers of this chocolate almond bark recipe are simple to store. Remove from the parchment paper and store in an airtight container or a resealable bag. Storing at room temperature is best.
If you store the bark in the fridge, make sure no moisture reaches the chocolate. Freezing is also an option as long as your container is completely airtight to keep it safe from freezer burn.
More Delicious Chocolate Desserts
Chocolate Chip Mini Muffins
Chocolate Chip Pecan Cookie Recipe
Chocolate Rum Cake
Double Chocolate Chip Cookies
Dark Chocolate Almond Bark
Ingredients
- 1 1/2 cups roasted sliced almonds unsalted
- ¼ cup maple syrup
- 1 tbsp coconut oil
- 1 1/2 tsp flaky sea salt
- 10 oz dark chocolate
Instructions
- Mix the maple syrup and coconut oil together in a medium saucepan over medium heat. Bring it to a boil, stirring carefully until it is mixed well and just starting to bubble.
- Let the mixture boil for 3 full minutes, until it is reduced by one-third, stirring occasionally. Add 1/2 teaspoon of the flaky salt and sliced almonds. Stir to combine.
- Spread the coated almonds onto the prepared baking sheet, spreading them out as much as possible. Let dry completely. Have another parchment-lined baking sheet ready.
- Add chopped chocolate to a heatproof bowl set over a pot of simmering water. Do this until the chocolate is almost melted, then remove from the heat and stir until melted and smooth.
- Fold 2/3 of the candied almonds in the melted dark chocolate mixture, then spread it flat onto the parchment paper. It should be about 1/4-inch thick.
- Scatter the rest of the candied almonds over the top. Sprinkle the remaining salt over the chocolate.
- Let the chocolate bark harden either in the fridge or freezer. Since it’s all one single layer, you can use an offset spatula to break it into small pieces, making it easy to pick up and eat. Do your best to break it into 12 to 15 evenly sized pieces.
Notes
Nutrition
