Almond Bark with Sea Salt

By Ann Fulton

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Every year before Easter, I find myself up to my elbows in chocolate.  For as long as I can remember, making homemade chocolates has been part of my family’s holiday tradition.  I have so many fond memories of making Chocolate Peanut Butter Eggs with my grandmother.  Dipping Coconut Cream Eggs with a dear friend, who shared the same family tradition, and even dipping my eggs in a real live candy company have rounded out the holiday fun over the years.

Each year, I find myself with a little more chocolate than I really need and have come up with many delicious ways to avoid wasting it.  Almond Bark with Sea Salt is a favorite.  All of these chocolates make delightful gifts and, if you find yourself with too much chocolate–if there is such a thing!–it keeps for weeks in the refrigerator and freezes beautifully.

This bark is so easy to make in mere minutes, so there is no need to begin with the Easter candy, as I did.  But if you would like to, simply click on the following links for the recipes:

Chocolate Peanut Butter Eggs

Coconut Cream Eggs

For other varieties of bark, click on these links:

M&M Pretzel Bark

Oreo Bark

Almond Bark with Sea Salt
Yields 1 pound/16 pieces, more or less according to size preference.
  • 12 ounces your favorite dark chocolate (I like Wilbur Chocolate)
  • 3/4 cup whole almonds (see note)
  • 1/4 teaspoon flaky sea salt
  1. Line a 8×8 baking dish with parchment paper or foil.
  2. Melt the chocolate in a double boiler or in the microwave. If melting in the microwave, heat in 30-second intervals, stirring in between.
  3. Add the almonds to the melted chocolate and stir to coat. Pour into the lined baking dish and spread the almonds out with a spatula.
  4. Sprinkle with the sea salt and refrigerate until firm. When cooled, cut or break into individual pieces. I find it easiest to return the hardened chocolate to room temperature prior to cutting, score with a knife, and then cut into uniformly sized pieces.
  • I like to use Marcona almonds. Blanched whole almonds are another good choice. If using these, toast on a rimmed baking sheet at 350 degrees F for 10-12 minutes or until lightly golden. (Check a few minutes early to make sure the almonds are not over browning.) If you like smaller pieces of almond throughout your bark, slivered almonds may be used instead.
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If you are making Easter candy as I have been, there is no need to let leftover chocolate go to waste! Depending on the amount leftover, you may choose a smaller pan (like a loaf pan) and adapt the recipe accordingly.

I store the almond bark in the refrigerator but allow it to sit at room temperature before cutting to make it easier to cut into uniform-size pieces without cracking. Score lines on the bark first, and then carefully cut with a long serrated knife or chef’s knife.

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  1. Pingback: Easter Candy Roundup — The Fountain Avenue Kitchen

  2. Pingback: The Fountain Avenue Kitchen – Chocolate Peanut Butter Eggs

  3. Mary Lou Keller

    Oh yummy! I adore sea salted dark chocolate! One question, do you use baking chocolate or other kind? The name you mentioned is not familiar.
    Thanks Ann!

    1. Ann

      Wilbur is a local/regional favorite. I am not sure how wide their distribution is. You can use any type of baking chocolate. Also, some grocery stores sell good quality melting chocolate which is often sold in bulk and is disk-shaped. Enjoy!