White Toasted Almond Bark with Sea Salt

White Toasted Almond Bark with Sea Salt is one of my personal favorite recipes on the blog. This easy homemade candy features deeply toasted almonds embedded in creamy white chocolate ~ the combination is unbelievable, you have to try it for yourself!

A stack of toasted almond bark

Chocolate bark recipes are some of the easiest out there, and every year I’m freshly amazed that so little effort produces such a delicious result. You can’t really go wrong with this simple project, as long as you use good quality ingredients. Barks are quicker to make, keep longer, and ship better than cookies. I think they are a holiday no-brainer. This one involves dark roasted almonds encased in creamy white chocolate and then dusted with sea salt. What sets this bark apart is the extra deep 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 my husband and I used to go to when we were looking for a little romance… 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 addictive.

When you embed these almonds in good quality white chocolate and shower it with a little sea salt,  you won’t know what to do with yourself. Do what I did and give some of it away, it makes a distinctive gift for the holidays.

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3.79 from 140 votes

White Toasted Almond Bark with Sea Salt

Course Dessert
Cuisine American
Author Sue Moran

Ingredients

  • 1 cup whole raw almonds skin on
  • 20 oz white chocolate chips or any good white chocolate chopped in pieces
  • 1 Tbsp butter or coconut oil
  • sea salt ground fairly fine

Instructions

  • Preheat 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 and the butter or oil in a glass microwave safe bowl and heat on 50% 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 melted and smooth, add in the almonds and quickly spread out the mixture on the lined baking sheet.
  • Dust the warm chocolate with sea salt, being careful to get it evenly distributed across the bark.
  • Set the pan in the refrigerator to cool until fully set, at least an hour.
  • Break apart the bark into whatever size pieces you choose.
  • Try not to eat it all before you can give some of it away.

Cook’s notes

  • If you have trouble melting chocolate in the microwave, you can always do it in a double boiler. Set a bowl or pan over another pan of gently simmering water and slowly melt the chocolate while stirring.
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.

 Don’t forget to pin this Toasted Almond Bark!

White Toasted Almond Bark with Sea Salt is one of my personal favorite recipes on the blog. This easy dessert features deeply toasted almonds embedded in creamy white chocolate and the combination is unbelievable, you have to try it for yourself! #bark #whitechocolate #candy #holidaycandy #foodgift #almonds #whitechocolatebark #holidaybark #almondbark #dessert #bestbarkrecipe #easybark #nutbark

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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

    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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