Dark Chocolate Bark With Almonds

stack of dark chocolate almond bark candy.

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Dark Chocolate Bark With Almonds

This dark chocolate almond bark is topped with maple candied almonds and flaky sea salt for the perfect sweet and salty treat. One of the easiest holiday candy recipes, it takes five ingredients and belongs on your list of Christmas food gift ideas.

Prep Time15

Cook Time15

Chilling Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: pieces

Author: Rachel Rodda

Equipment

Baking Sheet

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