Indulge in the irresistible combination of smooth chocolate and crunchy almonds with this easy-to-make Chocolate Almond Bark recipe. Melting high-quality chocolate and combining it with toasted almonds results in a delightful treat perfect for any occasion. Customize it by adding your favorite toppings or a sprinkle of sea salt for an extra layer of flavor. Enjoy the rich and satisfying taste of homemade Chocolate Almond Bark.
Chocolate Almond Bark Recipe | S2Recipes
Details Chocolate Almond Bark Recipes
Prep Time: 5 mins
Cook Time: 10 mins
Additional Time: 30 mins
Total Time: 45 mins
Servings: 16
Yield: 16 servings
Ingredients For Chocolate Almond Bark Recipes
½ cup chopped almonds
2 cups milk chocolate chips
1 tablespoon shortening
Instructions: Chocolate Almond Bark Recipes
Step 1: Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
Step 2: In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.
I used one bag of sugar free (made with stevia extract) dark choc baking bits, almonds, a pat of butter and sprinkled the bark with a little Baleine sea salt. Melted the bits in micro and it did need the butter for good consistency. I also added about 1/2 tbsp of honey. YUM!
I use pecans because I do not eat almonds.
I didn’t have two cups of chocolate chips so I added dark chocolate and semi dark to the milk chocolate, my husband and I really enjoyed this recipe and I’m going to make it again.Note: I added only half a tbs. Crisco . It was fine, also it took more than 30 minutes to harden, more like 2 1/2 hrs.
This recipe shows how easy it is to make bark, which is such a decadent treat. But the shortening is unnecessary, and for those who said it went soft, this is why. You should not refrigerate bark. As for method, it is best to temper the chocolate so you don't get the bloom. That can be a bit complicated but to keep it simple, keep some of the chocolate chips (I used domes) out to add after the rest has melted and pot removed from the stove. Definitely use the double boiler as this recipe suggests. Once the chocolate has melted, stir in the remaining chips or domes until it is melted as well. I added cranberries to the almonds topped with celtic sea salt (this is so good, and cuts the sweet factor down), and also did a milk chocolate version with pistachios and diced dried apricots. I give this only 3* because, as written, it just isn't enough. But it's a very good place to start!
Not nearly enough shortening, turned out to nothing but a crumbly mess. I saved the Crumbly mess to use as ice cream topping or to put in a cake or cake frosting. I used butter and nestle morsels. Chocolate would just not melt to a proper spreading viscosity. I will try another recipe and see what happens. Happy for you guys that it worked out for. It will make a pretty topping to white cake icing. All is not lost!!
I added toffee pieces for a salty/sweet bark. My family loved it!
Easy and SO good, I make this a lot because it's a hit! I substitute butter for shortening and use a mix of semi sweet and Ghirardelli milk chocolate chips. I microwave the chocolate & butter in a glass bowl and it turns out just fine which makes this even easier. Don't skip toasting the almonds, it gives them such a good flavor - I throw a little salt on them too.
Oh these were so easy to make and so quickly gone. So yummy.
Just a quick note: if you live in a high altitude area, you may want to omit the shortening. Having the chocolate set completely is difficult enough. (a former Denver candy maker)
