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Dark Chocolate Almond Bark

Dark chocolate almond bark pairs smooth, firm chocolate with toasted, lightly golden almonds for a crisp homemade treat. Melt the chocolate gently at 50% power, spread it into a thin layer, then chill until firm before breaking into pieces.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 239
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almonds whole, raw
  • 12 oz dark chocolate 60% to 70% cacao, finely chopped

Equipment

  • 1 9x13-inch baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Spread the almonds on a baking sheet and toast for 8 to 10 minutes, until fragrant and lightly golden.
  3. Let the almonds cool, then roughly chop them.
  4. Line a 9x13-inch baking sheet with parchment paper.
  5. Put the chocolate in a dry microwave-safe bowl and microwave at 50% power in 30-second intervals, stirring each time, until nearly melted.
  6. Stir the chocolate until smooth.
  7. Spread the chocolate on the prepared baking sheet into an even layer about 1/4 inch thick, then sprinkle the chopped almonds over it and gently press them into the chocolate.
  8. Refrigerate for 20 to 30 minutes, until firm, then break into pieces.

Notes

For smooth chocolate, keep the microwave-safe bowl completely dry and stir well between heating intervals. Store in an airtight container in the refrigerator for up to 2 weeks; freeze for up to 2 months. For a dairy-free version, choose dark chocolate labeled dairy-free.