Milk Chocolate Bark With Almonds

A stack of milk chocolate almond bark set on a wire rack.

5 from 2 votes

Milk Chocolate Bark With Almonds

This Milk Chocolate Bark With Almonds is my favorite kind of homemade treat: two ingredients, no baking, and it looks like it came from a chocolate shop. Creamy milk chocolate and toasted almonds set in just 10 minutes, so it’s ready for gifting or snacking before you know it.

Prep Time5

Cook Time10

Refrigeration10

Total Time25

Course: Dessert

Cuisine: American, Mediterranean

Diet: Gluten Free

Servings: people

Calories: 293kcal

Author: Gwen Wolken

Equipment

1 Sheet Pan
1 Offset Spatula

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.

Notes

For the smoothest melt and shiniest finish, choose bar chocolate between 30 and 50 percent cacao rather than chips. Keep every bowl and spatula completely dry so the chocolate stays silky.

Toasted almonds bring far more flavor than raw, so give them the full 8 to 10 minutes. Let them cool before chopping so they cut cleanly.

Chill the bark for 10 minutes; without it, the bark may need a couple of hours to firm up on the counter. Pull it from the fridge as soon as it’s firm to help prevent a white film.

Store the bark in an airtight container on the counter for up to two weeks.

For variety, try pistachios or hazelnuts, dried cherries, or a pinch of flaky salt on top. Serve it on a dessert board or pack it into tins for holiday gifts.

Nutrition