Dark chocolate almond bark - a crunchy gluten free snack made with just 4 ingredients. It's quick and easy to make with minimal prep and a fun treat to make with kids.
The chocolate almond snack is a delightful treat made by melting chocolate, spreading it out, and adding nuts and dried fruits before it hardens. It’s a simple yet delicious treat that combines the rich flavour of chocolate with the crunch of almonds and a pop of sweetness from cranberries.
This dark chocolate almond bark recipe is ridiculously simple and easy to make in absolutely no time. You can customise the toppings with endless additional choices.
It's a perfect treat to satisfy those sweet cravings and makes a great homemade edible gift during the festive season.
While cooking with kids sounds lovely, kid's safety should be given the utmost importance. Ensure young kids do not handle the microwave on their own to avoid burning and make sure older kids wear suitable oven mittens while handling the hot bowl to stir chocolate.
Do not allow kids to use a sharp knife to cut the bark. The plastic knives specially designed for kids are a great alternative that reduces the chances of bad cuts. Check the kids safety disclaimer for more details.
Why you will love this chocolate treat?
Easy and fun recipe to make with kids
Can be customised to suit kid's taste
No cooking or baking required
Perfect homemade gift
- Chocolate Chips: Dark chocolate chips are used here but feel free to use milk chocolate.
- Almonds: Slivered almonds are used here but feel free to use whole almonds.
- Dried Fruit: I've used dried cranberries for their tart and sweet flavour.
- Dairy: I've used a little butter with chocolate while melting.
See the recipe card for quantities.
How to make almond dark chocolate bark?
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Cut the whole almonds into slivers.
Place the dark chocolate and butter in a heat proof bowl. Heat the chocolate in 30-second intervals, stirring between each interval until smooth and chocolate has fully melted.
Pour the melted chocolate onto the prepared baking sheet.
Use a spatula to spread it out evenly to your desired thickness, usually about ¼ inch thick.
Sprinkle the chopped almonds and cranberries on top of the chocolate bark.
Allow the bark to cool and harden completely. You can speed up this process by placing it in the refrigerator for about 30 minutes.
Once hardened, break the bark into pieces using your hands or a knife.
Store the dark chocolate almond bark in an airtight container in the refrigerator.
Substitutions and Variations
Chocolate Variations: Create layers by using a combination of dark and white chocolate for a marbled effect. I have used dark chocolate chips but feel free to use chocolate bars.
Nut Substitutions: Replace almonds with other nuts like hazelnuts, pecans, walnuts, pistachios, or a mix of your favourites for flavour variation.
Seeds: Consider using seeds like pumpkin seeds or sunflower seeds for extra crunch.
Dried Fruits: Add a pop of extra fruity flavour with dried fruits like apricots, cherries, or raisins.
Toasted Nuts: You could toast nuts lightly beforehand to enhance their flavour, but make sure roasted almonds cool completely before adding them to the melted chocolate.
You could stir in a few almonds and cranberries in melted chocolate and rest as topping.
See another chocolate almond recipe on my website!
Fridge: You can store them in a fridge for up to two weeks.
Freezer: These chocolate bark can be stored in a freezer for up to 2 months. Put the tray of bark in the freezer for 4-5 hours until they are frozen. Then place the frozen pieces in a freezer-safe container or zip lock bags and store them in the freezer.
Tips and Tricks
Quality Ingredients: Almonds and dried cranberries should be of good quality and free from moisture to prevent the chocolate from seizing.
Melting Chocolate: Heat the chocolate in short intervals like 30 sec and stir frequently to prevent overheating. Be cautious not to overheat the chocolate, as it can scorch or become lumpy. Remove it from the heat just before it's completely melted, and let the residual heat finish the melting process while stirring.
Spreading: Use a spatula to spread the melted chocolate evenly onto your prepared surface. Aim for a consistent thickness.
Toppings: Quickly add toppings while the chocolate is still melted to ensure they adhere well.
Butter: It gives the glossy texture to melted chocolate.
On the stovetop melt chocolate using the double boiler method. Fill half of the saucepan with water and place it on the stovetop.
Place a microwave-safe bowl on top of the saucepan ensuring the bowl sits well without touching the water.
Heat water in the saucepan over medium heat and bring it to a gentle simmer. Make sure water doesn't touch the bottom of the bowl.
Place the chocolate chips in the bowl.
The steam generated from simmering water melts the chocolate in the bowl above.
Keep stirring with a spatula or spoon as the chocolate melts.
As soon as the chocolate melts with a few small bits remaining, carefully remove the bowl from the saucepan.
Continue stirring until the chocolate is smooth and completely melted as the retained heat helps melt those small bits.
I wouldn't suggest fresh fruits as the chocolate may not set well due to the moisture content of the fruits and it also shortens the shelf life as fresh fruits spoil pretty quickly and lead to fungus formation.
This is not a vegan recipe. But it can be made vegan by using vegan chocolate and coconut oil instead of butter.
KEEP IN TOUCH
Do let me know if you try this 4 ingredient dark chocolate almond bark recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Dark Chocolate Almond Bark
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 150 gms (or) 1 Cup Dark Chocolate Chips
- ½ Tablespoon Butter
- 12 Almonds
- 25 (or) 1.5 Tablespoons Dried Cranberries
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Cut the whole almonds into slivers.12 Almonds
- Place the dark chocolate and butter in a heat proof bowl. Heat the chocolate in 30-second intervals, stirring between each interval until smooth and chocolate has fully melted.150 gms (or) 1 Cup Dark Chocolate Chips, ½ Tablespoon Butter
- Pour the melted chocolate onto the prepared baking sheet. Use a spatula to spread it out evenly to your desired thickness, usually about ¼ inch thick.
- Sprinkle the chopped almonds and cranberries on top of the chocolate bark.25 (or) 1.5 Tablespoons Dried Cranberries, 12 Almonds
- Allow the bark to cool and harden completely. You can speed up this process by placing it in the refrigerator for about 30 minutes.
- Once hardened, break the bark into pieces using your hands or a knife.
- Store the dark chocolate almond bark in an airtight container at room temperature or in the refrigerator. It should stay fresh for about a couple of weeks.
Looking for other chocolate recipes? Try these:
These are my favorite dishes to serve with dark chocolate almond bark:
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