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Chocolate-Almond Bark with Sea Salt

Chocolate-Almond Bark with Sea Salt

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Makes about 1 3/4 lb. Servings

We like the rich flavor and look of Marcona almonds in this bark, but roasted almonds work nicely, too.


  • 1 tablespoon unsalted butter
  • 1 1/2 cups roasted Marcona almonds (not in oil)
  • 1 pound good-quality dark chocolate (62%–70% cacao), finely chopped
  • Coarse sea salt (for sprinkling)

Recipe Preparation

  • Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 Tbsp. water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.

  • Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.

  • Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One ounce contains: Calories (kcal) 139.6 %Calories from Fat 58.2 Fat (g) 9.0 Saturated Fat (g) 4.0 Cholesterol (mg) 2.0 Carbohydrates (g) 13.2 Dietary Fiber (g) 1.9 Total Sugars (g) 9.7 Net Carbs (g) 11.3 Protein (g) 2.0 Sodium (mg) 1.7Reviews Section

DIY Dark Chocolate Almond Bars

I’ve been a chocolate fiend for as long as I can remember. My obsession started with Snickers, then digressed to Caramelos (oy!), made a right turn at peanut butter cups, and has finally arrived at the basics – good old dark chocolate.

I enjoy dark chocolate most evenings and love trying new vegan brands. But I’d been wanting to make my own for a while now, especially since procuring cacao butter for these glorious cheesecakes.

Plus, I knew I could make it refined-sugar free and load it up with my favorite toppings.

Verdict: So good. So easy. At this point I’m basically operating a chocolate factory out of my apartment.

Making chocolate at home starts with just 3 ingredients:

Cacao butter
Cacao or cocoa powder
Maple syrup

That’s really all you need for a good base, at which point you can add vanilla extract to enhance the flavor, sea salt bring out the sweetness, and roasted almonds (or other toppings) for extra crunch.

I have no idea why I waited so long to make chocolate at home. It’s:

Perfectly sweet
Melt-in-your-mouth creamy
Quick + easy
& Super satisfying

The threshold to make chocolate at home is super low as well! You don’t need fancy molds, thermometers, or equipment just a whisk, a bowl, and a baking sheet.

This chocolate makes an excellent healthier dessert, and would be especially ideal for entertaining. When your friends find out you know how to make your own chocolate, they’ll never leave your house.

If you give this recipe a try, let us know how it goes! Leave a comment below and rate it – it’s super helpful for us and other readers. And don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers!

Almond Bark with Sea Salt


Every year before Easter, I find myself up to my elbows in chocolate. For as long as I can remember, making homemade chocolates has been part of my family’s holiday tradition. I have so many fond memories of making Chocolate Peanut Butter Eggs with my grandmother. Dipping Coconut Cream Eggs with a dear friend, who shared the same family tradition, and even dipping my eggs in a real live candy company have rounded out the holiday fun over the years.

Each year, I find myself with a little more chocolate than I really need and have come up with many delicious ways to avoid wasting it. Almond Bark with Sea Salt is a favorite. All of these chocolates make delightful gifts and, if you find yourself with too much chocolate–if there is such a thing!–it keeps for weeks in the refrigerator and freezes beautifully.

This bark is so easy to make in mere minutes, so there is no need to begin with the Easter candy, as I did. But if you would like to, simply click on the following links for the recipes:

Paleo Dark Chocolate Glazed Almond Bark Recipe
Here’s your next dark chocolate obsessionDark Chocolate Glazed Almond Bark! This may just be the perfect sweet & salty treat…check out the full recipe posting here:

Video taken from the channel: Diana Keuilian

Directions Step 1 Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring Step 2 In a metal bowl over a pan of simmering wate. 26 rows · Make delicious confectionaries with the Great Value Chocolate Almond Bark.

It is suitable for a. 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. sea salt, chocolate almond bark, semi sweet chocolate chips, almond extract and 3 more.

Candy Bar Truffles The Crumby Cupcake. candy bars, chocolate almond bark, fudge brownie mix, sprinkles. PINK CANDY APPLE Best Friends For Frosting. chocolate candy, oil, Granny Smith apples, chocolate almond bark. Directions. Line a 15x10x1-in. baking pan with waxed paper set aside.

In a microwave, melt chocolate chips and shortening stir until smooth. Stir in 1/4 cup almonds. Spread mixture into a 12-in. x 9-in. rectangle on prepared pan. Sprinkle with sugar, coconut and remaining almonds press lightly into chocolate mixture.

Looking for chocolate bark recipes? Allrecipes has more than 50 trusted chocolate candy recipes like almond bark and peppermint bark complete with ratings, reviews and serving tips.

List of related literature:

Making your own milk-chocolate, white-chocolate, or dark-chocolate nutty bark is quite simple.

Chocolate-Walnut Filling In 1-quart saucepan, combine 3 squares (3 ounces) semisweet chocolate, chopped, 1 square (1 ounce) unsweetened chocolate, chopped, and 3/4 cup lowfat sweetened condensed milk melt over low heat until smooth.

4 In a small heavy saucepan heat and stir chocolate and shortening over low heat until smooth.

We wanted a layer of walnuts draped with soft caramel topped with a smooth layer of rich, dark chocolate—firm enough to slice neatly but neither dense nor overpowering.

Ingredients: 250 g blanched almonds 500 g powdered white sugar 60 ml rose water 1 tsp ground cinnamon and/or ground ginger.

Chocolate Bark Variations ->

  • Holiday Theme – to make it more festive for the holidays, you can use crushed peppermint candies, or even red and green foods like pistachios and dried cranberries.
  • PB Cup – you could use chopped peanuts for a peanut butter cup combo.
  • Dried fruit – chop up dried/freeze dried strawberries and pineapple for a tropical vibe.
  • Extra crunch – chop up gluten-free pretzels to go on top, or even coconut flakes!
  • Fun for kids – let you kids go crazy with some multi-colored sprinkles as the topping!

And the list goes on! Have some fun with your chocolate bark!

Looking for more chocolate recipes?

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Dark Chocolate Almond Bark with Sea Salt

The great thing about natural health food stores is their chocolate supply. No matter the store, chances are you can find vegan, gluten-free, soy-free and naturally sweetened chocolates. They have a variety of flavors and ingredients for chocolate chips, chunks or bars. One of our favorite treats are gourmet dark chocolate bars loaded with almonds and sea salt. The particular brand we love to buy is found at our health food stores. Unfortunately for us, those bars are around 4-5 dollars each. There’s got to be a better way, right!?

Yes there is. Now sometimes we treat ourselves to these bars and savor each and every bite… but to enjoy this kind of treat more often, we’ve found another option. Homemade chocolate bark is pretty simple to make with the same great ingredients. The plus side to this recipe is that we can make it as sweet or as almond-y as we please.

We upped the health factor with this bark in a couple ways. We added in maca powder to the melted chocolate to help give a rich, malty flavor. We used raw whole almonds for lots of protein but to also reap all those health benefits from raw nuts. And lastly, using the best sea salt you can find will pack in those minerals and a fantastic flavor. Make it sweet and salty and enjoy every bite!

Dark Chocolate Almond Bark with Sea Salt

4 ounces Unsweetened Baking Chocolate
2 Tablespoons Coconut Oil
2 1/2 teaspoons Liquid Vanilla Stevia
1 teaspoon Maca Powder
2/3 cup Raw Whole Almonds
1- 1 1/2 teaspoon Coarse Sea Salt

Roughly chop chocolate and melt slowly on the stove on in the microwave with the oil. Stir until melted. If the chocolate becomes too hot, allow to cool for a few moments. Add in the vanilla stevia and maca powder and mix. Stir in the almonds. Pour the mixture on a parchment lined baking sheet. Sprinkle with salt and place in the fridge to set, about 15-20 minutes. Break into pieces and enjoy.

Plenty Sweet Life

This Easy Chocolate Almond Bark was brought about one day when I was craving a treat, wanted it fast, and needed it to be made from things I had in my cupboard. I’ve made a lot of different kinds of “barks” on Plenty Sweet Life – Halloween Bark, Easter Bark, Leprechaun Bark, Autumn Bark, Minnesota Viking Bark – and they’re beautiful and delicious, too, but I just needed a treat that I could whip up in a hurry. I had chocolate chips, some roasted almonds, flaky sea salt, and sprinkles. That’s the beauty of making a bark. You can pretty much add anything you want to it: candies, marshmallows, chocolate chips, butterscotch chips, peanut butter chips, coconut, nuts of any kind, sprinkles of all colors and shapes and sizes. The list goes on and on and on . . .

Here is the recipe as I made it:

Easy Chocolate Almond Bark

I started by melting 1 cup of chocolate chips in the microwave, then stirred in 1 cup of the roasted almonds.

Next I spread the mixture onto a parchment lined baking sheet and sprinkled on some flaky sea salt. If you like things on top instead, spread out the chocolate and then sprinkle the nuts and all the goodies on top. Anything goes.

I just HAD to put on some sprinkles. I mean, what’s life without a few sprinkles? That makes it a party – am I right? Next I put the pan into the refrigerator for about 30 minutes to firm up.

Finally, I cut it into chunks and the bark was done (you can also break it apart). I had my treat. Whew. Thankfully this is a very quick and easy way to make yourself a treat – and it’s fairly healthy. Ahem – I said, FAIRLY healthy. Make it for anyone – this makes a wonderful hostess gift or present for someone you want to surprise or maybe you just want a treat or maybe just because it’s Friday. There is no end to the different kinds of bark you can make. I happened to make Easy Chocolate Almond Bark – I’d love to hear what kind of bark you make out of what you found in YOUR cupboard!

How to Make Chocolate Almond Clusters

Melt chocolate chips and coconut oil in a glass bowl in the microwave. Start with 30 seconds and give it a stir. Heat for another 30 seconds and stir until chips are completely melted and smooth. You can also use a double boiler to melt the chocolate.

Pour the almonds into the melted chocolate and stir well to coat.

Drop tablespoons of the chocolate covered almonds onto a cookie sheet lined with wax or parchment paper. Immediately sprinkle with kosher sea salt.

Let the chocolate almond clusters sit until hardened or place them in the refrigerator. Peel off the baking sheet and store in an air tight container.

Dark Chocolate Almond Bark with Sea Salt

With the weather in a much more tolerable state, I find myself wanting to be outside every second of the day. Which makes sitting behind a computer in the afternoon a real struggle when it’s a seventy-degree blue bird day.

Living in Colorado we are blessed with lots of sunshine. Did you know that we have over 300 days of pure sunshine bliss? That’s more than the state of Florida! But let’s just keep that between you and me.

To keep my mind focused and refreshed, I often take a break in the afternoon and walk to the park. I find being in Mother Nature among the trees and grass really helps re-energize the mind. But it’s also the perfect time to nosh on a little snack!

Now, I’m a firm believer that there’s never a wrong time to snack on dark chocolate, and barkTHINS are my go-to. Personally, I love the Dark Chocolate Almond with Sea Salt. One bite and I instantly relax. Chocolate has always had a smoothing effect on me and I love that one piece of barkTHINS gives me the boost I need to get back to my day!

barkTHINS comes in eight other flavors and they’re the perfect size to carry around with me when I’m on-the-go!t But today, I’m going to simply grab a seat in the grass under a tree full of blossoms, reach for a piece of crunchy, sweet & salty bark, take a bite and enjoy a snack that is absobarkinlutely delicious!

Recipe: Dark Chocolate Raspberry Almond Bark with Sea Salt

I am not the romantic type, so instead of going all hearts, flowers and heavy petting on your glutes, I want to talk about chocolate covered strawberries today, specifically some small, albeit pretty significant, problems with those suckers. For starters, there is glaring logistical issues. You know what I’m talking about right? I call it “The Crumble,” where your first bite is also your last, because once you take the plunge and sink your molars into that succulent berry covered in hardened chocolate, it cracks and ultimately crumbles, sending its chocolate shell tumbling to the ground. This is chocolate abuse of the worst kind and should not be tolerated.

Also, while it may be easy to make biting into a whole strawberry look sexy, especially if you have pouty lips, it’s certainly more challenging biting into a chocolate covered strawberry, even more so once The Crumble sets in. At that point, no one is gazing adoringly into anybody’s eyes. Instead, the focus is on the cluster of chocolate pieces now on the ground or in your freshly cleaned sheets. Hey, I don’t judge, although I do hope you have clean sheets for the occasion.

I, being a morally upright citizen (cough, cough), have come up with a solution to this problem: Dark Chocolate Raspberry Almond Bark. It’s already broken into pieces, and you still get the full on fruity chocolate effect, maybe even more with this delightful treat. This dessert is designed to break apart naturally and easily without losing bits of chocolate to the abyss, eliminating the need to call Chocolate Services altogether. Also, it involves raspberries which let’s be honest are way sexier than it’s larger and more bumbling counterpart. They’re my favorite too, so I might be just a smidge biased.

With only four ingredients total, this recipe is so simple and straightforward, even Oscar can make it, and he’s my cat. All you need is a stove, some fridge time, and you’re golden. It really couldn’t be any easier, which is what you ultimately want on Valentine’s Day. The easy part that is, the chocolate is just a bonus.

The beauty of this recipe is the use of fresh or frozen raspberries, as opposed to dried. You get the refreshing burst of fruit, without the dangers of the chocolate covered strawberry. The bitterness of the dark chocolate is offset by the sweetness of the raspberries. Toss in a few grains of sea salt, and you’ve suddenly got a musical number playing out in your mouth. How’s that for Valentine’s Day action? Wait, it gets better. The fourth and final ingredient is a handful of sliced almonds, which adds density and texture, giving each bite the perfect amount of chew and satisfaction.

The last point I want to make is this dessert is full of nutritional goodness by way of each and every ingredient. It’s packed with anti-oxidants, contains a good dose of vitamins and minerals, and a fair amount of fiber. More importantly, all four of the ingredients come with a laundry list of health benefits, from reducing the risk of heart attack, lowering bad cholesterol, helping prevent cancer, improving blood flow, nourishing the nervous system and boosting brain activity to name just a few. As a bonus, this dessert is vegan, gluten-free and maybe a whole bunch of other fancy buzz words. I can’t be certain, although I do know the flavor profile is on point.


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