Salty-sweet almond bark is the ultimate treat and takes mere minutes to make with three simple ingredients.
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. And then for many years, a dear friend and I made an annual event of dipping both the peanut butter eggs and Coconut Cream Eggs, as she had long done with her grandmother too.
In a crazy twist of fate, we found ourselves dipping the eggs in a real live candy factory for many years. That is a great story for another day!
When the dipping is done, I usually find myself with extra melted chocolate, so I’ve come up with several delicious ways to avoid wasting it. The following Almond Bark with Sea Salt is an easy favorite. It, as well as the other linked ideas below, makes a delightful gift. All will keep for weeks in the refrigerator and freeze beautifully.
This bark is truly simple to make in short order, and there is no need to make the Easter candy first in order to create the leftover chocolate, as I referenced above. In fact, I’ve made all the barks many times for easy desserts and welcome gifts.
If you would like to make the peanut butter and/or coconut eggs, or any of my other bark recipes, simply click on the following links for the recipes:
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Almond Bark with Sea Salt
Ingredients
- 12 ounces your favorite dark chocolate (I like Wilbur Chocolate)
- 3/4 cup whole almonds (see note)
- 1/4 teaspoon flaky sea salt
Instructions
- Line a 8×8 baking dish with parchment paper or foil.
- Melt the chocolate in a double boiler or in the microwave. If melting in the microwave, heat in 30-second intervals, stirring in between.
- 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.
- 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.
Notes
- 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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