Description
Crunchy, nutty, and perfectly sweet—this easy almond bark recipe combines creamy dark and white chocolate with whole almonds for a satisfying, homemade treat. Perfect for gifting, snacking, or even as a holiday dessert, this almond bark is as beautiful as it is delicious!
Ingredients
Scale
- 1 pound dark chocolate melting wafers or chopped dark chocolate
- 1/4 teaspoon almond extract
- 1/4 pound white chocolate melting wafers or chopped white chocolate
- 1 1/2 cups whole raw almonds
- Optional: Sea salt for sprinkling
Instructions
- Line a baking sheet with parchment paper; set aside.
- In a microwave-safe bowl, melt the dark chocolate in 30-second increments, stirring between each until smooth.
- Stir in almond extract, then pour half of the melted dark chocolate onto the prepared baking sheet. Spread it into an even layer with a spatula.
- In a separate microwave-safe bowl, melt the white chocolate in 30-second increments, stirring between each until smooth.
- Drizzle half of the melted white chocolate over the dark chocolate layer in horizontal lines. Use a knife to drag through the lines in the opposite direction, creating a swirl pattern.
- Sprinkle half of the almonds over the chocolate layer.
- Pour the remaining dark chocolate over the almonds, spread evenly, and drizzle the remaining white chocolate, repeating the swirl pattern.
- Top with the remaining almonds and sprinkle with sea salt if desired.
- Allow the almond bark to set at room temperature for 1 hour or refrigerate for 20-30 minutes.
- Once set, break or cut the bark into pieces. Store in an airtight container at room temperature.
Notes
- For added crunch, toast the almonds briefly before using.
- You can also store almond bark in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour