Chocolate Almond Bark Recipes

3 INGREDIENT CHOCOLATE ALMOND BARK

Steps:

• Line a small or medium baking sheet with wax paper or parchment paper. Clear some room in the refrigerator for this sheet. Set aside.
• To melt the chocolate, use the double boiler method or do the following. Add vegan or paleo chocolate and coconut oil to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments, until smooth.
• Fold in almonds. Pour onto prepared baking sheet. Using a rubber spatula, spread into an even layer of desired thickness. Optionally, sprinkle with more almonds.
• Refrigerate until firm, about 20 mins. Immediately remove from refrigerator and allow to reach room temperature before cutting (to avoid leaving fingerprints/sweating). Separate chocolate from paper. Break or cut into pieces. Enjoy! Storing instructions below.

CHOCOLATE ALMOND BARK

Steps:

• Butter a baking sheet or use a silicone baking mat (preferred).
• Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
• Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.

THE BEST WHITE CHOCOLATE ALMOND BARK

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
• Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
• Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

CHOCOLATE ALMOND BARK

Steps:

• 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.
• 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.

CHOCOLATE-ALMOND WOOD-GRAIN BARK

Steps:

• Melt white chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Spread white chocolate onto an 8-by-12-inch food-safe plastic wood-grain texture mat using a small offset spatula. Scrape off excess chocolate, using spatula, until the thinnest layer possible is left on mat. Transfer mat to a baking sheet and freeze until firm, about 10 minutes.
• Melt bittersweet chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Mix in almonds. Spread mixture onto white chocolate in an even layer. Refrigerateuntil firm, about 1 hour. Peel away mat.

ALMOND-CHERRY CHOCOLATE BARK

Steps:

• Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces.

CHOCOLATE ALMOND BARK

Steps:

• Finely chop your chocolate so that it melts evenly and quickly.
• Add your chocolate to a double broiler until the chocolate is warm and melty. You don't want to get the chocolate too warm and it is not necessary for this recipe.
• Once the chocolate is melted, mix in your almonds.
• Stir well to ensure the almonds are completely coated.
• Once well coated place the chocolate mixture to a baking sheet covered with wax paper.
• Spread the mixture out evenly to cool.
• It takes about two hours or so to completely cool enough to break the bark.

ALMOND CHOCOLATE BARK

Steps:

• Melt the semisweet chocolate over low heat in a 2-quart saucepan, stirring constantly.
• Remove both saucepans from the heat.
• Stir in the almonds.
• On a large cookie sheet, spread semisweet chocolate mixture to about 1/4-inch thickness. Refrigerate at least 1 hour or until firm. Break the bark into pieces.
• Store in the fridge for up to 1 month.

EASY COCONUT & ALMOND BARK

Steps:

• Melt chocolate as directed on package. Reserve 1/4 cup chocolate for later use.
• Spread remaining chocolate onto parchment-covered baking sheet. Sprinkle with coconut and nuts; press gently into chocolate with back of spoon. Drizzle with reserved chocolate.
• Refrigerate 1 hour or until firm. Break into small pieces.

CRANBERRY ALMOND BARK

Steps:

• In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat with semisweet chocolate. Stir almonds and cranberries into white chocolate. Thinly spread onto a waxed paper-lined baking sheet. , With a spoon, drizzle semisweet chocolate over the white chocolate. Cut through with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in an airtight container.