Dark Chocolate Almond Bark

Dark chocolate almond bark on a wood board on a white counter with a dishtowel in the background.

Print Recipe

No ratings yet

Our Dark Chocolate Almond Bark is packed with incredible flavor, perfect for any time you're craving something sweet.

Prep Time15

Cook Time15

Chill time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 198kcal

Author: Kelly Stilwell

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

You can optionally use a microwave-safe bowl to melt the chocolate in short 10-15 second bursts, stirring after each heating increment.

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.

Leftovers 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.

Nutrition