Chocolate almond bark

    45 min

    Anyone who loves the combination of nuts and chocolate will enjoy this toasted almond and milk chocolate bark. Great homemade gift idea for work colleagues and teachers!

    4 people made this

    Serves: 16 

    • 50g chopped almonds
    • 475g milk chocolate chips
    • 1 tablespoon butter

    Prep:5min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:45min 

    1. Line a small baking tray with baking parchment. Set aside. Put chopped almonds in a pan. Cook, stirring often over medium high heat, until toasted and golden brown. Remove from heat.
    2. In a metal bowl over a pan of simmering water, melt chocolate chips and butter until smooth. Remove from heat and stir in 1/2 of the toasted almonds. Spread onto the prepared baking tray. Sprinkle with remaining almonds and chill for 30 minutes, or until solid. Break into bite-size pieces to serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (44)


    Thank you Nancy for this easy and decadent recipe. I've had chocolate almond bark before, however what makes this recipe so delicious is the sauted to a golden brown almonds that add so much flavor. I made 3 batches - semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips. I gave this chocolate almond bark as Christmas Gifts, in cute tin containers lined with wax paper. I kept my gifts in the fridge until I gave them away, suggesting to keep the bark in the fridge as I find it softens quickly. I will make again next Christmas - however I wonder do I have to use chocolate chips or can I use a higher quality chocolate? I will attempt next time to swirl white chocolate throughout the dark/milk chocolate or vise versa!  -  25 Dec 2006  (Review from Allrecipes US | Canada)


    this recipe is not complete. what to do with the other 1/4 cup almonds?  -  27 Sep 2002  (Review from Allrecipes US | Canada)


    Good stuff and an EASY holiday treat (compared to the several batches of cookies one will normally make for the season). I used whole almonds instead of chopped and made one batch with chocolate chips, the other with white chocolate. Although it may appear obvious, the instructions for this recipe forgot to include the final step: pouring the chocolate and almond mix over the wax paper, allowing to cool and breaking it into pieces. An important step since this bark recipe cannot remain in the pot...without wrecking the bark or your pot.  -  27 Dec 2002  (Review from Allrecipes US | Canada)