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This post will walk you through how to make dark chocolate almond bark (sometimes called bark thins) in your own kitchen.
These would be great to give as a hostess or holiday gift, or (my favorite), as a way to add a bit of protein to your daily dark chocolate snack. Almonds + dark chocolate = healthy. Every day, in my book.
What is dark chocolate almond bark?
It’s basically a chocolate bar with almonds, often thinner than a standard chocolate bar with almonds. You can find it in the store (or on Amazon here). But my preferred way to get almond bark is by making it at home.
It’s super simple, requires no fancy equipment, and is totally customizable (change out the toppings, make it as thick or thin as you want, and you can whip up a tray in minutes).
Ready to get started? Let’s do it.
Tools used in this recipe
- Mixing bowl – I used a glass mixing bowl like this one
- Rubber spatula – Love the wooden handle on these
- Parchment paper – these pre-cut sheets are awesome
- Cookie sheet
- Food processor to chop up almonds (optional – this is the one we’ve had for almost 10 years now
Ingredients used in this recipe
Like I said before, this recipe is super simple to make. Follow the step-by-step directions (with pictures) below.
How to make dark chocolate almond bark
- Melt the chocolate
- Spread melted chocolate onto a parchment lined cookie sheet
- Add toppings/fillings (this recipe uses chopped almonds & salt)
- Harden the tray in the fridge or freezer then break into pieces to enjoy!
How thick should I make it?
The great thing about making this in your own kitchen is that you get to customize things like the thickness & what toppings you use. If you spread the chocolate TOO thin (like paper thin) it might crumble when you pick it up. I like anywhere between ⅛” to ¼”. The thicker it is, the longer it will take to harden.
What other toppings can I use?
This recipe is SO versatile. You can use any toppings you like. Here are some great combos I’ve tried in the past.
- Roasted almond & sea salt (this recipe)
- Pumpkin seeds & dried cranberries
- Orange peel & sea salt
- Candied ginger
- Peanuts with peanut butter swirled into the chocolate
See what I mean? The sky is the limit here!
Is this dark chocolate almond bark gluten free?
Yes! As long as you use gluten free chocolate, and gluten free toppings, you’ll have gluten free dark chocolate almond bark. If you see some at the store, beware of the ingredients. Sometimes they’ll put pretzels in the bark (which are usually NOT gluten free). Read your ingredient labels (or just make this recipe at home) and you’ll be good.
Is this dark chocolate almond bark dairy free?
Yes! As long as you use dairy free chocolate, and dairy free toppings, you’ll have dairy free dark chocolate almond bark. Often dairy will be found in chocolate bars, so be sure to get a dairy-free chocolate bar (I like Hu chocolate – find it here). When I was eating strictly dairy free, I had a hard time finding chocolate bars that didn’t have dairy in them (or that weren’t made in a facility with other milk products). So I’m always happy to help out others in a similar situation.
Make ahead & storage tips
You can definitely make this ahead. Store it in the fridge or freezer. It should also keep at room temperature for a few days, but if you make it in the summer…it might get soft and melty on you (depending on the temp of the room).
Do you love dark chocolate as much as I do?
Here are a few other recipes you might end up loving as much as I do…
- Dark chocolate almond clusters
- Dark chocolate almond butter cups
- Paleo Chocolate Cake
- Dairy Free & Refined Sugar Free Chocolate Frosting
- 6 oz dark chocolate
- ½ cup roasted almonds, chopped
- Pinch of salt
- Break up your chocolate bar into pieces & melt it (in a double boiler or in the microwave). Stir occasionally so the chocolate doesn't burn.
- Pour the melted chocolate onto a parchment lined cookie sheet
- Add chopped almonds & spread evenly over the top of the chocolate. Press into the chocolate & add a pinch or two of salt over the top - distributed evenly.
- Place the cookie sheet in the fridge for 15 minutes or the freezer for 5 minutes to harden.
- Take it out and cut with a knife, or break with your hands into pieces.
- Store in an airtight container in the fridge, freezer, or on the counter.