Everyone loves a good candy recipe, and this Almond Bark is one of our favorites!
A delicious combination of milk chocolate and white chocolate with crunchy roasted, salted almonds… all swirled together into a delicious treat that’s perfect for the holidays.
If you’re looking for an easy recipe for Christmas or a last minute gift idea, this chocolate bark is exactly what you’ve been waiting for!
There’s something about giving homemade gifts that I absolutely LOVE. They somehow feel more special, more personal, more thoughtful.
If I’m honest, though, as much as I love giving them… I really don’t want to spend a lot of time on them. Because if there’s one thing I never have enough of, it’s time.
Which is probably why I love this Almond Bark SO very much. Because it’s homemade… and delicious… and oh so pretty… yet it takes all of 10 minutes to whip up. And everyone loves it! So basically it checks all my gift-giving boxes.
This bark makes the PERFECT gift for teachers, neighbors, co-workers, or any of those hard to shop for people on our list. And it’s also a delicious addition to any holiday dessert tray!
(*See full recipe below)
- 16 oz. white chocolate candy coating (e.g. Candiquik)
- 16 oz. milk chocolate candy coating
- 1 1/4 c. roasted, salted almonds
- In a small saucepan over low heat, melt white chocolate, stirring constantly. Stir in half of almonds and set aside.
- In a small saucepan over low heat, melt milk chocolate, stirring constantly. Stir in remaining almonds.
- Pour milk chocolate onto a rimmed baking pan lined with wax paper or parchment paper. Spread out to desired thickness.
- Drizzle white chocolate over milk chocolate layer and use a knife or wooden spoon to swirl the chocolates together.
- Let harden at room temperature until fully set.
- Cut or break bark into pieces.
What kind of chocolate to use:
My go-to chocolate for bark recipes is Candiquik, a candy coating that is made to be melted and hardens up nicely. You can also use candy melts, which come in different colors and are basically the same as Candiquik.
Can I use chocolate chips?
Chocolate chips do NOT tend to melt or harden as nicely as candy coating, but you can use them in a pinch. The best tip I have found is to add shortening or room temperature coconut oil to the chocolate chips before heating. This helps with the melting/hardening process. The ratio is as follows: 2 Tbsp. shortening for ever 1 1/2 c. chocolate chips.
How do I store it?
Bark can be stored in an airtight container at room temperature for several weeks.
- Use all white or all milk chocolate instead of both
- Use unsalted almonds and sprinkle sea salt on top before bark has hardened
- Add dried cranberries or toffee bits to the melted chocolate
- Substitute pecans, walnuts, or pistachios for the almonds OR use a combination of nuts
- Chop the nuts before adding them to the chocolate
- Take a layered approach instead of a swirled approach by letting one type of chocolate harden before adding the second type on top
Tips for success:
- Chop the candy coating into small pieces before melting. This allows it to melt more evenly.
- Make sure you don’t add any moisture to the mix. Liquids (like flavor extracts) will cause the chocolate/candy coating to seize during the melting process and make it unusable.
- Always melt chocolate over low heat and be sure to stir constantly to avoid burning it.
More easy candy recipes to try:
- White Chocolate Gingerbread Bark
- Oreo Peppermint Bark
- White Chocolate Macadamia Cranberry Bark
- Salted Chocolate Cherry Pistachio Bark
- Double Chocolate Peanut Butter Bark
- White Chocolate Ting a Lings
- Chocolate Covered Dessert Charcuterie Board
- White Chocolate Peppermint Mocha Haystacks
- 16 oz. white chocolate candy coating
- 16 oz. milk chocolate candy coating
- 1 1/4 c. roasted salted almonds
- In 2 separate saucepans, melt white and milk chocolate separately over low heat, stirring constantly.
- Pour half of the almonds into each saucepan and stir to combine.
- On a rimmed baking pan lined with wax paper or parchment paper, spread milk chocolate out to desired thickness.
- Drizzle white chocolate over milk chocolate and use a wooden spoon or knife to swirl together.
- Set aside at room temperature to harden.
- Break or cut into pieces before serving.