If you're looking for a quick homemade treat that feels instantly festive, this Milk Chocolate Almond Bark is it! Silky milk chocolate and toasty, roasted almonds come together to make the easiest candy you'll ever make. There are only four ingredients and no fancy equipment required, just melt, mix and enjoy!
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If you love cozy holiday baking recipes, you'll want to try these next! These classic peanut butter blossom cookies are perfect for Christmas and treat boxes. This apple crumble cheesecake and these strawberry Nutella cheesecake cupcakes are easy and impressive, and these chocolate cocoa truffles are sure to be loved by all!
Why You'll Love This Recipe
- Milk chocolate bark with almonds is a super quick treat to prepare, it only takes four ingredients and is ready in a snap!
- It has been described as "the best chocolate bark I've ever had" by multiple taste testers!
- Roasting the almonds, adding flaky sea salt on top, and almond extract in the melted chocolate takes the flavor profile of this almond bark to the next level!
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What Is Milk Chocolate Almond Bark?
Milk chocolate almond bark is a simple homemade treat or candy bar that is often made around the holidays, although it is perfect for any time of year.
It is made by melting smooth milk chocolate with aromatics and layering it with crunchy, salted roasted almonds, and topping it off with flaky sea salt. It then hardens into a thin chocolate bar formation in the refrigerator and can be broken apart into the classic "bark" slivers. Almond bark is perfect for snacking, holiday treat trays or gifting!
Almond Bark Ingredients
- Milk Chocolate - Use a high-quality milk chocolate for this almond bark recipe, such as Hershey's Milk Chocolate, Bernard Callebaut or Ghirardelli.
- Roasted Almonds - Roasted almonds are key to elevating the flavor of this bark, they will make it stand apart from the other recipes out there, and they add a delicious nutty flavor with a deep, toasty richness that plain almonds lack. I recommend making your own roasted almonds, although they can be purchased at a store, if you prefer.
- Almond Extract - Almond extract is the aromatic that gets added to the milk chocolate as it melts. It is key to adding the exquisite almond flavor.
- Flaky Sea Salt - Flaky sea salt sprinkled on top brings all the flavors together and balances the sweetness of the milk chocolate.
A full list of ingredients with exact quantities can be found on the recipe card below.
Chocolate Bark Variations
- Crushed Candy Cane - add crushed up candy canes on top for an extra twist of Christmas flavor, or make my Christmas candy cane bark, too!
- Dried Fruits - with the almond layer, add some dried cranberries, shredded coconut, or dried figs for a delicious pop of sweetness.
- More Nuts - add a roasted nut blend instead of only almonds, or just add whichever nuts you like!
- Sprinkles - add sprinkles to the top while the chocolate is still melty for a fun pop of color.
- Vegan Almond Bark - to make this almond bark vegan, use high-quality plant-based chocolate chips.
- Cashew Almond Bark - use honey roasted cashews instead of almonds.
This recipe was inspired by my candy cane chocolate bark recipe. This recipe combines white and dark chocolate to make a festive bark that is perfect for Christmas.
How To Make Milk Chocolate Almond Bark
Step 1
Prepare one recipe of homemade roasted almonds. This recipe makes 4 cups of almonds, and you will only need 1 cup for this recipe. You can halve or quarter the recipe if you do not want leftover almonds.
In a double broiler, or using a heat-proof mixing bowl over a pot of simmering water, melt the chocolate just until it is smooth. This is called tempering the chocolate. As soon as the chocolate is melted, remove it from the heat and stir in the almond extract.
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Step 2
On a large baking sheet lined with parchment paper, spread out half of the melted chocolate. Use an offset spatula or rubber spatula to get a thin, even layer of chocolate. Then sprinkle the roasted almonds on top.
Step 3
Pour the remaining chocolate on top and, using the same spatula, spread the chocolate out to completely cover the almonds and first layer of chocolate. Top with flaky sea salt and refrigerate for at least 1 hour to let the chocolate bark set and harden.
Step 4
When the chocolate bark is completely hardened and set, use a sharp knife to break the chocolate almond bark into pieces.
Store milk chocolate almond bark in an airtight container in the refrigerator or freezer until ready to serve.
Expert Tips
- If you do not have a double broiler, you can make your own by placing a heat-proof bowl (stainless steel is best) over a pot of simmering water.
- Do not burn the chocolate! If the chocolate overheats while it is melting, it will turn into a gritty, clumpy mess. When the chocolate reaches this stage, there is nothing you can do to save it, it is burnt and needs to be discarded.
- If the chocolate starts to harden while you are assembling the bark, you can place it back over the double broiler for a couple of seconds to remelt.
- Use a sharp knife to cut through the hardened chocolate bark to get clean breaks. If you break this bark using your hands, the almonds will not break, and the lines will not be as crisp and clean. That is why cutting it apart into the classic bark shapes is easiest for pretty chocolate bark pieces.
- Chocolate almond bark is the best after it has set for a full 24 hours. After 1 hour, it will have hardened but you will notice that touching the bark will make it melt very easily. It is best to cut it apart and place it into a container, and refridgerate for 24 hours. The bark will have then formed a firmer outer layer, and it will not melt as easily when handled.
How To Store Leftover Almond Bark
Store almond bark in an airtight container and refrigerate for up to 2 weeks. Chocolate bark can also be stored in the freezer for up to 3 months.
Frequently Asked Questions
High-quality milk chocolate is best to use for this chocolate bark. Brands like Hershey's, Bernard Callebaut or Ghirardelli are all good options. In this recipe, I used Hershey's Milk Chocolate Chips.
Yes! Dried fruit adds a wonderful sweetness and texture to this chocolate almond bark. Some ideas of what you can add include dried cranberries, shredded coconut, raisins, and dried figs.
Absolutely! If you prefer, you can use dark chocolate, white chocolate or a mix of chocolates to create a swirl pattern like I did in my candy cane bark. Just ensure you choose good-quality chocolate.
I prefer to use chocolate chips, because they melt more easily. Bar chocolate can be used as well, just simply chop it up before you add it to the double broiler to melt.
More Holiday Treats
Looking for more festive holiday treats like this? Try these:
This milk chocolate bark with almonds is a part of our 12 Days of Christmas Series - Season 3. Don't miss Day 3: Old-Fashioned Caramel Corn with Nuts! 🎄
If you made this Milk Chocolate Almond Bark or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
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Milk Chocolate Almond Bark
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Print Recipe Pin RecipeIngredients
- 4 ½ cups Milk Chocolate Chips (835 grams)
- 1 teaspoon Almond Extract
- 1 cup Roasted Almonds
- Flaky Sea Salt
Instructions
- Prepare one recipe of roasted almonds. This recipe makes 4 cups of almonds. If you do not want leftover almonds, quarter the recipe. Keep an eye on the almonds as they bake so they don't burn. Reducing the recipe can also reduce the baking time.
- Using a double broiler or a heatproof bowl over a pot of simmering water, melt the chocolate until it is just melted. Do not overheat the chocolate, it can burn very easily.
- On a large baking sheet lined with parchment paper, spread out half of the melted chocolate using an offset spatula. Spread the chocolate so it is in a thin layer, almost completely covering the space of the baking sheet. Top with roasted almonds, sprinkling them evenly overtop of the chocolate.
- Top with the remaining chocolate and using the same spatula, spread the chocolate so it completely covers the almonds and the first layer. Then sprinkle flaky sea salt on top.
- Refrigerate for at least 1 hour or until the chocolate bark has completely hardened and set. Using a sharp knife, cut the bark apart into pieces. Store bark in an airtight container in the refrigerator or freezer until you are ready to serve.
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Notes
- Chocolate almond bark is the best after it has set for a full 24 hours. After 1 hour, it will be hard, but you will notice that touching the bark will make it melt very easily. Cut it apart and place it in a container, and after 24 hours in the fridge, the bark will have formed a firmer outer layer, and it will not melt as easily when handled.
- If you do not have a double broiler, place a heat-proof bowl (stainless steel is best) over a pot of simmering water to melt the chocolate in.
- If the melted chocolate starts to harden while you are working with it, you can place it back over the double broiler for a few seconds until it remelts.
- Be careful not to overheat the chocolate. Chocolate burns easily, remove it from the heat as soon as it has melted. If the chocolate turns grainy and clumpy, it has gotten too hot and is no longer good to use.
- Use a sharp knife to cut the bark, it will help break the almonds and give you crisp, clean lines.
- Store milk chocolate almond bark in an airtight container and keep it in the refrigerator for up to 2 weeks. Freeze for up to 3 months.
- Add dried fruit, various nuts, or sprinkles to your almond bark!
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
I love chocolate bark recipes, and this one received rave reviews from our taste testers. It is a very simple recipe, but it is one that I have become obsessed with. I hope that you love it!
April says
The flavour of this bark is out of this world! Absolutely delicious.
Heather says
One of the best barks I have ever had! Can't wait to have it again!