White Toasted Almond Bark

sliced white chocolate almond bark

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, stacked

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.

“I made this for our cookie exchange, we do a little vote and challenge and I won!! So thank you for this amazing recipe!”

Tracy
toasted almond bark, broken into pieces.

ingredients for toasted almond bark

  • almonds
    • 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.
toasted almond bark, cut in pieces

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.

toasting almonds on a sheet pan

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.

white toasted almond 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!

a stack of toasted almond bark

more quick and easy homemade candy

sliced white chocolate almond bark
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3.86 from 149 votes

White Toasted Almond Bark with Sea Salt

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!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 24 servings
Calories 166kcal
Author Sue Moran

Ingredients

  • 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

Instructions

  • 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.
    toasting almonds on a sheet 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.
    melting white chocolate
  • 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!)
    melted white chocolate with toasted almonds
  • Let the bark harden completely before cutting. You can leave it at room temperature or refrigerate it to speed up the process.
    toasted almond bark on a sheet pan
  • Break apart or slice the bark into whatever size pieces you choose.
    slicing white toasted almond bark
  • Try not to eat it all before you can share it with someone you love!
    sliced white chocolate almond bark

Cook’s notes

  • 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. 

Nutrition

Calories: 166kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 25mg | Potassium: 111mg | Fiber: 1g | Sugar: 14g | Vitamin A: 22IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 0.3mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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48 Comments

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    Please rate this recipe!




  • Reply
    Marlee
    December 6, 2021 at 12:41 pm

    5 stars
    I make this every year, as part of our holiday baking traditions, and it’s always a hit.

  • Reply
    Tracy
    December 18, 2018 at 8:39 am

    5 stars
    I made this for our cookie exchange, we do a little vote and challenge and I won!! So thank you for this amazing recipe!

  • Reply
    Phyllis
    December 1, 2018 at 9:59 am

    5 stars
    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.

    • Reply
      Sue
      December 1, 2018 at 10:17 am

      Interesting, did you toast them nice and dark, too? I may have to try this.

  • Reply
    KATHY Kurtz
    November 30, 2018 at 1:56 pm

    5 stars
    Wonderful! I toasted Almonds for 15 minutes?? Used Pink Sea Salt…such a Great idea you had….Delicious?

    • Reply
      Sue
      November 30, 2018 at 3:58 pm

      That long toasting makes ALL the difference, doesn’t it?

  • Reply
    Mary
    November 23, 2018 at 9:48 pm

    5 stars
    great recipe! any idea as to how long this keeps in ( i.e can I make it a couple weeks before serving, gifting,etc.)?
    Thanks

    • Reply
      Sue
      November 24, 2018 at 5:36 am

      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 🙂

  • Reply
    Tamala Van Dierendonck
    December 20, 2017 at 10:31 am

    5 stars
    This is so delicious!

    • Reply
      Sue
      December 20, 2017 at 10:37 am

      Thanks Tamala!

  • Reply
    Elisabeth Taylor
    December 19, 2017 at 3:03 pm

    5 stars
    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?

    • Reply
      Sue
      December 19, 2017 at 3:50 pm

      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!

  • Reply
    James A.
    December 17, 2017 at 1:39 pm

    5 stars
    Just made a batch…awesome! I used vanilla bean infused sea salt, great finish! The ‘Old Guy’ can cook….

    • Reply
      Sue
      December 17, 2017 at 1:47 pm

      I’m so glad you liked this James because it is truly one of my favorite things on the blog! happy Holidays 🙂

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