Chocolate Almond Bark Recipe -
Chocolate Almond Bark Recipe
  • READY IN 45 mins

Chocolate Almond Bark

Recipe by  

"Chocolate lovers and sweet tooths alike will enjoy this chocolate-almond confection!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    45 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2006

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!

Most Helpful Critical Review
Jun 08, 2008

Did not come out for me at all.

Dec 23, 2002

this recipe is not complete. what to do with the other 1/4 cup almonds?

Jan 01, 2004

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.

May 06, 2006

Yummy! I make mine with dark chocolate - PC semi-sweet chocolate chips are best. The shortening is a must to get the chocolate to melt right.

Dec 21, 2003

If you need a QUICK chocolate fix. This recipe is for you. I definately love it and I'm an admitted chocoholic! I used whole almonds sporadically throughout, but I also used coarsely chopped whole almonds for a real nutty texture. Bittersweet chocolate baking bars were good in this recipe, too. Thanks for sharing, Nancy.

Dec 13, 2007

The recipe is complete. See it says to sprinkle with remaining almonds, and chill 30 minutes, or until solid. I love this stuff and thought I might even make some this year to have for emergency gifts this Christmas.

Dec 11, 2009

I would leave out the shortening next time. The shortening makes the chocolate stay soft.


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  • Calories
  • 130 kcal
  • 7%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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