Milk Chocolate Almond Bark Recipes

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.

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:

• 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.

BASIC BARK

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet withcooking spray, and line with parchment, leaving anoverhang on ends.
• Melt chocolate in a double boileror a heatproof bowl setover a pan of simmering water,stirring. Pour into baking sheet,and spread in an even layer.
• Immediately sprinkle toppingsover chocolate. Refrigerateuntil firm, about 1 hour.Peel off parchment, and breakbark into pieces.

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.

MALTED MILK BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir until smooth. Stir in malted milk powder. Fold in 3/4 cup malted milk balls. Spread into prepared pan; top with remaining malted milk balls (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

APRICOT ALMOND CHOCOLATE BARK

Steps:

• Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
• In large bowl, melt chocolate carefully.
• Add 1 cup chopped almonds to chocolate, & stir to combine.
• Pour chocolate mixture onto prepared baking sheet, & spread with spatula or spoon until there is an even, thin layer.
• While chocolate is still wet, sprinkle remaining almonds & all the apricots over top of chocolate, pressing down gently to embed them in the chocolate.
• Place in refrigerator to set, about 10 minutes.
• Once set, break bark into uneven pieces & serve.
• If chocolate has not been tempered, keep in refrigerator until ready to serve.