Milk Chocolate Almond Bark

5 from 3 votes

Creamy milk chocolate, toasty roasted almonds and flaky sea salt come together in this milk chocolate almond bark to make the best chocolatey treat!

Prep Time15

Cool Time1

Total Time1 15

Course: Christmas Recipes, Dessert, Holiday Baking, Quick and Easy Recipes

Cuisine: American

Servings: Servings

Calories: 196kcal

Author: Jessica

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.

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!