Toasted Almond Bark

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Try this toasted almond bark dessert recipe made with dark chocolate, sea salt, and almonds. You can watch Sue prepare the dish in this clip from Lakeland Cooks!



  • 1/2 cup whole raw almonds, chopped coarsely or slivered almonds
  • 1/4 teaspoon canola oil
  • 1/4 teaspoon coarse salt
  • 1 bar (8 ounces) Nestle Chocolatier 53% Cocoa Dark Chocolate Baking Bar, broken into pieces
  • 1/8 teaspoon coarse sea salt


  1. Preheat oven to 350 degrees. Toss almonds with the oil and one-fourth teaspoon coarse salt in a bowl. Spread on a baking sheet and bake, stirring occasionally, until the almonds are well toasted, about 10 minutes.
  2. Microwave chocolate in uncovered, microwave-safe glass bowl on HIGH power for 1 minute. Stir. If necessary, microwave at additional 10 to 15 second intervals, stirring just until smooth. Stir in one-fourth cup of the toasted almonds.
  3. Pour onto a baking pan lined with parchment paper or waxed paper. Sprinkle with remaining one-fourth cup toasted almonds. Tap pan several times to spread chocolate and settle almonds.
  4. Sprinkle with one-eighth teaspoon coarse sea salt. Refrigerate for about an hour until firm or put in freezer for 10 minutes. Break the bark into pieces to serve.
  5. Store in air-tight container in a cool place, but not in the refrigerator, for up to 2 weeks.
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