Reviewed: Jun. 27, 2009

How crazy simple and crazy yummy is this???? Just make sure to keep an eye on the almonds when you're toasting them.

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Masque

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Dec. 28, 2008

Very easy, very tasty! I didn't have shortening, so I substituted butter. It took a little longer to harden, but this is a keeper. The toasting of the almonds makes the bark better than most recipes. Thanks so much for sharing!

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HIDHO41

Cooking Level: Expert

Living In: Manassas, Virginia, USA

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Reviewed: Dec. 18, 2008

Super easy and very yummy!

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amie

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Reviewed: Aug. 16, 2008

I didn't think the almonds needed to be roasted before hand. I thought it just gave the bark a weird taste when it was finished. Next time I will try just coarsly chopping my whole almonds and dropping them in. I also thought the recipe should have been doubled.

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janalynn505

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jun. 8, 2008

Did not come out for me at all.

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Cajun Girl

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Living In: Tampa, Florida, USA

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Reviewed: May 13, 2008

So easy and delicious

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Meroca

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Reviewed: Mar. 13, 2008

I added around a 1/4 cup of peanut butter, and it tasted great!!

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ketee

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Reviewed: 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.

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Sarah

Cooking Level: Intermediate

Home Town: Poplar Bluff, Missouri, USA

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Reviewed: Nov. 26, 2007

This is the best (and easiest!) recipe I've found for chocolate bark. My Christmas baking is now officially underway!

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MisMe

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Kingston, Tennessee, USA

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Reviewed: Aug. 21, 2007

This treat is tasty year round! I have found that it is easier to use Candiquik, than chocolate chips. You can find it at Wal Mart...or your local grocer. You can microwave it and it never turns lumpy!

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HawkGrl

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Reviewed: Dec. 25, 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!

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FOXFIRE2

Cooking Level: Beginning

Home Town: Digby, Nova Scotia, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Dec. 19, 2006

This was an easy recipe to make. It is good but our family prefers the white chocolate bark recipes that contain crushed peppermints or Oreos. This was a nice change of pace.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Dec. 12, 2006

This is a quick, easy recipe. Worked well as a last minute gift during the holidays.

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Chantel

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: May 6, 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.

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KAT

Cooking Level: Intermediate

Home Town: Chatham, Ontario, Canada

Living In: Port Elgin, Ontario, Canada

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Reviewed: Jan. 10, 2006

My kids and thier friends said it was like eating a hersheys bar with almonds. It was so easy to make and worth it.

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Elisa

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Reviewed: Dec. 31, 2005

Did not turn out as well as I had hoped. Would have used a deeper pan as opposed to a shallower pan and would have used whole almonds instead of sliced. But it tasted good.

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LindseyAnn

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Aug. 28, 2005

I agree - great for a quick chocolate fix. Hardens in a snap in the fridge, and a tasty cold snack as well.

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HMACDONALD

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Reviewed: Dec. 21, 2004

i'm addicted.

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mousie8

Cooking Level: Intermediate

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Reviewed: Jan. 13, 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.

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MAGGIE MCGUIRE

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Reviewed: Dec. 27, 2002

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.

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DREGINEK

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Chocolate Almond Bark

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