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Chocolate Almond Bark

Chocolate Almond Bark

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    45 m
BUCHKO

BUCHKO

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

FOXFIRE2
68

FOXFIRE2

12/27/2006

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!

PATSY_93308
68

PATSY_93308

12/23/2002

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

DREGINEK
53

DREGINEK

1/1/2004

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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