Chocolate Almond Bark

Chocolate Almond Bark

40
BUCHKO 8

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

Ingredients

45 m servings 130 cals
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Original recipe yields 16 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

40
  1. 46 Ratings

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Most helpful

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 fl...

Most helpful critical

Did not come out for me at all.

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 fl...

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

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 chocolat...

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.

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 who...

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 emergen...

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

The flavors are delicious but next time I will use whole or chopped almonds instead of sliced.

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