Recipe courtesy of Geoffrey Zakarian
Recipe courtesy of Geoffrey Zakarian
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The Kitchen
Chocolate Almond Bark
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- Level: Easy
- Total: 2 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 581
- Total Fat
- 42 g
- Saturated Fat
- 16 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 9 g
- Sugar
- 43 g
- Protein
- 11 g
- Cholesterol
- 3 mg
- Sodium
- 262 mg
- Level: Easy
- Total: 2 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 581
- Total Fat
- 42 g
- Saturated Fat
- 16 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 9 g
- Sugar
- 43 g
- Protein
- 11 g
- Cholesterol
- 3 mg
- Sodium
- 262 mg
Ingredients
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Directions
- Butter a baking sheet or use a silicone baking mat (preferred).
- Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
- Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.
Cook’s Note
You can use any nut you have on hand, such as walnuts, hazelnuts and peanuts.
