Toasted almond bark is an incredibly easy homemade candy that features deeply toasted almonds embedded in creamy white chocolate ~ the combination is unbelievable, you have to try it for yourself!
toasted almond bark is easy and unique!
Easy chocolate bark recipes are a favorite in my kitchen. Every time I create a new one I’m freshly amazed that so little effort produces such a delicious result. This toasted almond bark involves dark roasted almonds encased in creamy white chocolate with a little salt. Sounds simple, but the result is sublime.
ingredients for toasted almond bark
- whole raw skin-on almonds
- white chocolate confectionary (sometimes called vanilla almond bark) or white chocolate
- white confectionary is not chocolate, but is cheap, convenient, and easy to melt. Chocolate connoisseurs will want to use actual white chocolate and that can be used as well.
- refined coconut oil
- this is solid at room temperature and sold in a jar. It aids in the melting process.
- sea salt
- salt does what is always does, enhances the flavors. Use any type of flakey salt.
deeply toasted almonds define the flavor profile of this bark
What sets this bark apart are those extra deeply roasted almonds. They will be quite brown and when you bite into them they are extra crisp and super flavorful. I first discovered these almonds at a cozy Italian restaurant tucked away in Laurel Canyon in Los Angeles… it was so many years ago I can’t even remember the name. They set out little bowls of these nuts on the table the minute you arrived. They were just plain almonds, no salt or oil added, but they were roasted to a dark rich brown, and they were irresistible.
how to deeply toast almonds
I toast the almonds at 350F for 20 minutes. When you toast almonds like this you’re activating the Maillard Reaction ~ the same chemical process that creates that delicious sear on a steak and turns sugar into caramel. The deeper you toast, the deeper the flavor, and that’s illustrated in this bark.
Toasted almond bark makes a deliciously unique dessert any time of the year, but especially during the fall and winter holiday season. As soon as those garish bags of Halloween candy hit the shelves I get inspired to hit the kitchen and make my own homemade candy. I make this every year as part of my holiday cookie and candy collection and it’s usually the first to go!
more quick and easy homemade candy
- Chocolate Hazelnut Torrone ~ 3 ingredients!
- Easy Nutcracker Bark (with printable recipe tags!)
- Dark Chocolate Mendiants
- Amish White Cashew Clusters
- Grandma Kathy’s Homemade Turtle Candy Recipe
- Mom’s Easy Fudge Recipe
- Easy 2 Ingredient Toasted Hazelnut Bark
White Toasted Almond Bark with Sea Salt
- 1 1/4 cup whole raw almonds, skin on
- 20 oz white chocolate, or white chocolate confectionary, chopped in small pieces. (White chocolate chips will be more difficult to melt.)
- 1 Tbsp refined coconut oil
- 1/2 tsp sea salt
- Preheat the oven to 350F.
- Put the nuts on a baking sheet and toast for about 20 minutes. Give the pan a shake from time to time, and watch carefully for the last 5 minutes. You want the almonds to get darkly roasted, but not burnt. Set the pan aside to let the nuts cool on the pan.
- Line a fresh baking sheet with a silpat mat, parchment paper, or non stick foil.
- Put the white chocolate, coconut oil, and salt in a glass microwave safe bowl and heat on full power for a minute. Keep heating, checking, and stirring until the chocolate is melted. If you are using chips they won't look melted until you stir them.
- When the chocolate is completely melted and smooth, stir in the almonds and quickly spread out the mixture onto the lined baking sheet. Spread it out evenly to roughly 9 1/2 x 14 inches. (It doesn't have to be exact!)
- Let the bark harden completely before cutting. You can leave it at room temperature or refrigerate it to speed up the process.
- Break apart or slice the bark into whatever size pieces you choose.
- Try not to eat it all before you can share it with someone you love!
- If you are using actual white chocolate as opposed to white confectionary, it helps to melt it over a double boiler. Set a bowl or pan over another pan of gently simmering water and slowly melt the chocolate while stirring.
Questions and Reviews
I make this every year, as part of our holiday baking traditions, and it’s always a hit.
I made this for our cookie exchange, we do a little vote and challenge and I won!! So thank you for this amazing recipe!
I have made this for the last couple of years, and it is always a favorite. When I purchased my almonds and chocolate this year, I inadvertently grabbed sliced almonds. So rather than make a trip to the grocery, I toasted those slices in a skillet and used them. Still absolutely delicious.
Interesting, did you toast them nice and dark, too? I may have to try this.
I don’t have coconut oil is there a substitute
You can add shortening, or vegetable oil.
Wonderful! I toasted Almonds for 15 minutes?? Used Pink Sea Salt…such a Great idea you had….Delicious?
That long toasting makes ALL the difference, doesn’t it?
great recipe! any idea as to how long this keeps in ( i.e can I make it a couple weeks before serving, gifting,etc.)?
I think 2 weeks would work, chocolate really keeps a long time, but I would keep it in the refrigerator. I hope you love it as much as I do Mary, and be sure to toast those almonds really well 🙂
This is so delicious!
oh my gosh, this sounds so easy and delectable! I’m doing this for our neighbor gifts for Christmas. Would throwing on crushed peppermint be too much?? How much does this generally make – a medium sized cookie pan?
It makes a little less than a cookie sheet, Elisabeth, but you can double the recipe. To be honest, I don’t think peppermint would be good in this bark, but that’s just my opinion. You can definitely try it if it sounds good to you!
Just made a batch…awesome! I used vanilla bean infused sea salt, great finish! The ‘Old Guy’ can cook….
I’m so glad you liked this James because it is truly one of my favorite things on the blog! happy Holidays 🙂