Dark chocolate bark with almonds is one of those treats that looks far fancier than it actually is. This version takes the classic recipe and gives it a little upgrade with maple candied almonds and a good sprinkle of flaky sea salt, so every bite lands somewhere between sweet, salty and crunchy.
It’s a handy chocolate bark recipe to have around when the holidays get busy. Break it up for a platter of festive treats, keep a container in the fridge for easy dark chocolate snacks, or bag it up for teachers, neighbors and work colleagues.
As far as Christmas food gift ideas go, this holiday bark is hard to beat. The candied almonds also make it feel a little different from most candy bark recipes, which tend to stick with plain nuts or a swirl of white chocolate.
If you love festive treats, you may also like this white chocolate almond fudge, these dark chocolate pistachio cookies, or these nutty Christmas tree cookies.
Why You’ll Love This Dark Chocolate Almond Bark Recipe
Just five ingredients: With just a few ingredients and no candy thermometer needed, it’s a simple Christmas treats recipe to make at home.
Sweet and salty crunch: Maple candied almonds and a finishing sprinkle of flaky salt give this dark chocolate bark recipe a lot more personality than plain chocolate bark.
Perfect for gifting: It makes about 15 pieces and keeps for up to 10 days in a sealed container, so it’s easy to make ahead and pack up for holiday food gifts.
Ingredients
To make this almond bark recipe you’ll need the following ingredients. You can find the specific quantities and steps in the recipe card below.
- Roasted sliced almonds: Buy pre-roasted and unsalted almonds for quick and easy prep, or roast your own sliced almonds.
- Coconut oil: This helps give the chocolate a smooth glossy finish and gives the bark a nice crisp break once set.
- Maple syrup: Used to candy the almonds before mixing with the chocolate.
- Dark chocolate: A good quality block of dark chocolate is recommended for the best flavor. Chocolate chips and melts contain additives that change how they melt and set.
- Sea salt flakes: Perfectly paired with both the chocolate and almonds for a gourmet salty addition.
How To Make Dark Chocolate Bark With Almonds
Here’s a quick overview of how to make chocolate almond bark. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
Candy the almonds: Heat the maple syrup and coconut oil in a medium saucepan over medium heat. Boil gently until reduced by about a third, then add the almonds and 1/3 of the sea salt. Stir to coat fully.
Spread the almonds out on a baking sheet lined with parchment paper. Spread them out as much as possible and allow to cool completely.
Melt the chocolate: Use a double boiler or microwave to melt the chocolate. Fold 2/3 of the candied almonds into the chocolate (the rest will be scattered over the top).
Make the bark: Place a new piece of parchment paper on the baking tray and spread the chocolate mixture out on the lined tray. I usually aim for it to be about 1/4″ thick – but there are no rules!
Scatter the remaining almonds over the top along with the remaining sea salt flakes.
Leave the almond bark to set at room temperature for about 1 hour. You can pop it in the fridge to speed up the process.
Once firm use a large sharp knife to cut the dark chocolate bark with almond into pieces and enjoy!
Recipe Tips For Success
Let the candied almonds cool completely. Spread them out on the parchment and separate them as much as you can, otherwise they’ll clump together and won’t fold evenly into the chocolate.
Chop the chocolate in to small pieces. Smaller pieces melt more evenly, especially in the microwave, where short 10 to 15 second bursts with a stir in between help keep it from scorching.
Take it off the heat before it’s fully melted. Whether you’re using a double boiler or the microwave, stirring the last few lumps smooth off the heat keeps the chocolate glossy.
Save some almonds for the top. Folding in two thirds and scattering the rest over the surface gives the bark that professional look.
How To Serve Chocolate Candy Bark
- On a holiday dessert board. Break it into rough shards and set it out alongside gingerbread cookies, some cute Christmas cupcakes, and a few cheeses for a festive grazing platter of holiday treats at Christmas parties.
- Packed up as a gift. Layer the pieces between parchment in small tins or clear cellophane bags tied with ribbon, and add a little tag with the storage tip to keep it sealed and somewhere cool.
- With a hot coffee. A piece of salty, crunchy bark next to a gingerbread latte, festive iced coffee, or a simple black coffee makes an easy afternoon treat, and the bitterness of the coffee plays nicely against the maple almonds.
How To Store Chocolate Bark
Keep the bark sealed in an airtight container to protect it from moisture and air. Is best stored at a cool room temperature, away from heat sources.
If your kitchen is warm, or the temperature out is hot, store the almond bark in the fridge, but make sure no moisture can reach the chocolate, as condensation can leave it dull or streaky.
Dark chocolate bark is best enjoyed within about 10 days of making it, but will keep for a couple of weeks in the fridge (if it lasts that long).
More No Bake Desserts To Try
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Dark Chocolate Bark With Almonds
Equipment
Ingredients
- ¼ cup maple syrup
- 1 tablespoon coconut oil
- 1½ cups roasted sliced almonds unsalted
- 1½ teaspoon sea salt flakes divided
- 10 oz dark chocolate roughly chopped
Instructions
- Line a baking sheet with parchment paper.
- In a medium sauce pan, combine the maple syrup and coconut oil. Bring to a boil over medium heat, swirling gently until everything is well mixed and just bubbling. Boil gently for 3 minutes, swirling occasionally, until reduced by one third.
- Add in the almonds and ½ teaspoon of the sea salt flakes. Stir to coat completely.
- Spread the candied almonds out on the parchment lined baking sheet, separating the nuts as much as possible. Allow to cool.
- Place the chopped chocolate in a heat proof bowl over a pot of gently simmering water until mostly melted. Remove from the heat and stir until smooth (or microwave – see note 1).
- Set aside 1/3 of the almonds, then fold remaining 2/3 of the candied almonds into the chocolate. Place a fresh piece of parchment paper on the baking sheet and spread the chocolate flat on to the parchment to about 1/4" thick (6mm), or slightly more where there are clumps of almonds.
- Scatter the remaining candied almonds over the top of the chocolate, and sprinkle the remaining 1 teaspoon of sea salt flakes over the surface.
- Set aside at room temperature for about 1 hour to firm up. You can also place in the fridge to set more quickly.
- Use a large sharp knife to cut into 12-15 pieces.
Notes
- Melting chocolate: You can also melt in the microwave – heat in short bursts of 10-15 seconds, stirring between each time, until just melted.
- Sliced almonds: Buy roasted almonds for quick and easy prep. If using raw sliced almonds, preheat oven to 350℉ (175℃) and line a baking sheet with parchment paper. Spread the almonds in a single layer and bake for 5-7 minutes until just golden. Remove from the oven and allow to cool.
- Dark chocolate: Use high quality dark chocolate for the best results. Don’t use chocolate chips as they will not set as firmly and does not result in a firm bark that cracks cleanly.
- Store: Bark is best stored in a sealed container at cool room temperature for up to 10 days. If stored in the fridge, ensure moisture cannot reach it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
