This Milk Chocolate Bark With Almonds is a two-ingredient, no-bake treat made with creamy milk chocolate and toasted, slightly chopped almonds for a sweet, nutty bite. It takes just 5 minutes of prep and a quick chill, so it's beginner-friendly and ready for gifting or snacking in no time. If you love chocolate and almonds together, try my Dark Chocolate Orange Bark next.
Milk Chocolate Bark With Almonds At A Glance
- 🕒 Total Time: 15 minutes (5 min prep + 10 min chill), plus about 10 minutes to toast the almonds
- 🚻 Servings: 8
- 🍝 Cuisine Type: American / Mediterranean
- 🧂 Flavor Profile: Creamy, sweet milk chocolate with toasty, nutty almonds and a clean snap
- 📖 Dietary Info: Contains dairy (milk chocolate) and tree nuts (almonds); naturally gluten-free (check your chocolate label)
- 📦 Storage Notes: Store in an airtight container on the counter for up to two weeks
- ⭐ Why You'll Love It: Two ingredients, no baking, and a homemade gift that looks far fancier than the effort it takes
Save And Summarize This Recipe
I spent ten years in the chocolate industry, and bark is still one of the treats I make most, because once you see how simple it is, it's hard to stop at one batch. For a sweeter, creamier version, my White Chocolate Almond Bark uses the same toasted almonds. If you want a little more Mediterranean flair, the Bark with Dried Apricots is a showstopper on a dessert board. And when you want all that crunch in bite-size form, Chocolate Nut Clusters come together just as fast.
Jump to:
Chocolate bark is my go-to hostess gift, and it plays well with other homemade treats. Tuck a few pieces into a box with Chocolate Truffles for a gift that looks like it came from a specialty shop. For a holiday tin, add a few squares of Peppermint Bark and a bag of Spiced Nuts so there's something savory to balance all that chocolate.
Key Ingredients
You will need the following ingredients to make this chocolate almond bark:
- Milk Chocolate - Milk chocolate is made from cocoa solids, sugar, and milk, which gives it a softer, creamier flavor than dark chocolate. I tested both chocolate chips and bar chocolate, and bar chocolate won (even though the picture above shows chips). Chips are made to hold their shape in baking, while chopped bar chocolate melts more smoothly and sets with a shinier finish. Look for milk chocolate between 30% and 50% cacao. That range keeps the chocolate flavor front and center without drifting into bittersweet territory.
- Almonds - I use whole, unsalted almonds, toasted and then slightly chopped. I tested toasted against untoasted almonds, and toasting won easily. It deepens their flavor and gives them more crunch. Unsalted almonds let you control the salt (or skip it entirely), and a rough chop spreads almonds through every piece. Want a sweeter twist? Swap in my Cinnamon-roasted Almonds for a candied, warmly spiced version.
See the recipe card for quantities.
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Variations
- Dark Chocolate and Sea Salt: Use dark chocolate and finish with flaky salt for a bolder, less sweet bark, like my Chocolate Bark with Sea Salt.
- Swap the Nuts: Pistachios, hazelnuts, or pecans all work. Toast them the same way.
- Add Dried Fruit: Press chopped dried apricots, cherries, or cranberries into the top before chilling for a chewy, tangy contrast.
- White Chocolate Drizzle: Melt a small amount of white chocolate and drizzle it over the top, then swirl with a toothpick.
How To Make Milk Chocolate Bark With Almonds: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Line a sheet pan with parchment paper. If using a block of chocolate, chop the chocolate into chunks. Place the chocolate into a microwave safe bowl.
Step 2: Microwave the chocolate using 20 second intervals. Stir the chocolate in between intervals until fully melted.
Step 3: Add the almonds to the chocolate and combine. Spread the chocolate evenly onto the parchment paper.
Step 4: Top with any leftover almonds and place into the refrigerator for 10 minutes. Break into pieces and serve.
Recipe Tips
- Chop the chocolate evenly. Uneven pieces melt unevenly, and the small bits can overheat while the big ones are still solid.
- Keep water away from the chocolate. Even a drop can make melted chocolate thick and grainy, so use a dry bowl and a dry spatula. A double boiler works too, but short bursts in the microwave are simpler and work just as well.
- Spread it evenly. An even layer sets at the same rate and breaks into neat pieces. An offset spatula makes this effortless.
Gwen's Pro Tip
Don't skip the 10-minute chill. It's what lets the bark set firm enough to break cleanly; left on the counter, it can take a couple of hours. Once it's firm, take it out of the fridge, because cold chocolate collects moisture as it warms up, which can leave a dull white film on the surface.
Milk Chocolate Bark FAQ's
No. Almond bark is a product that is made specifically for melting and is white in appearance. Chocolate bark is made using either milk, dark, or white chocolate and can be used in desserts without being melted. Chocolate bark is made from pure chocolate.
Couverture. A top-quality semisweet or bittersweet chocolates are a good substitute for couverture. Chocolate comes in solid bars or different size chips and discs. If you're using chocolate bars, chop them into uniform pieces so they'll melt evenly. I like using Valhrona, Callebaut, or Guitard.
That's called seizing, and it usually happens when chocolate overheats or touches water. Melt it in short 20-second bursts, stir often, and make sure your bowl and spatula are completely dry.
You can, but bar chocolate gives you a better result. Chips are designed to hold their shape in baking, so they don't melt as smoothly or set as glossy. If chips are all you have, the bark will still taste great.
More Desserts
Let me know your thoughts on this Milk Chocolate Bark With Almonds by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Milk Chocolate Bark With Almonds
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Equipment
Ingredients
- 12 ounces milk chocolate chopped if using a block
- ¾ cup almonds unsalted, toasted, chopped if preferred
Instructions
- Spread the almonds on a sheet pan and toast at 350°F for 8 to 10 minutes, or in a pan over low heat, stirring often. Watch closely to prevent burning. Cool, then chop slightly.¾ cup almonds
- Line a sheet pan with parchment paper.
- Place the chocolate into a microwave safe bowl.12 ounces milk chocolate
- Using 20-second intervals, microwave the chocolate stirring in between until the chocolate is melted.
- Add in the almonds and combine.
- Place the chocolate mixture onto the prepared pan and spread into an even layer. If you have leftover almonds or a different topping, add them on to the chocolate.
- Place into the refrigerator for 10 minutes to set the chocolate.
- Break the chocolate into pieces and serve.
Patti says
A winner! So easy and SO GOOD!
Will be gifting for Christmas. 🌲
Gwen Wolken says
Awesome! Yes, it's super easy and delicious!
Kim says
Looks and tastes so impressive, but so easy to make. Delicious!!
Gwen Wolken says
Thanks!
Gwen Wolken says
This is soo delicious!