Can I use milk chocolate instead of dark?

Yes, you can! I know not everyone likes dark chocolate, so milk is totally fine here.

What other toppings could I use?

There are SO many options here! For a festive twist, I love using something red (cranberries in this case) and something green (pumpkin seeds here), but you can really use whatever you like. Some ideas - - crystallised ginger - dried apricots, cherries or mango - pistachios, pecans, cashews, macadamias, peanuts, hazelnuts or walnuts - candied orange slices - toasted coconut flakes or desiccated coconut - crushed candy canes

How long will the chocolate bark keep?

You can store it at room temperature for at least 1 week - and it will likely last longer (though I'm sure it'll be eaten quicker than that!)

Easy Chocolate Almond Bark

Description

This colourful marbled chocolate almond bark is such a delicious and fun treat to make. It’s as easy as melting your chocolate, then sprinkling over roasted almonds and your favourite crunchy toppings!

It makes a wonderful gift too – I love making batches to give friends and family over the holiday season.

Ingredients

Scale

200g/7oz dark chocolate
150g/5oz white chocolate
½ cup flaked almonds, toasted
¼ cup dried cranberries
¼ cup pumpkin seeds, toasted
2 teaspoons flaky sea salt
2 teaspoon crystallized rose pieces (optional)

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Instructions

Melt the chocolate. Before you start, line a small oven tray with baking paper. The easiest way I find to melt the chocolate is in the microwave in short bursts. This vastly reduces the risk of getting any water near the chocolate, and it’s easy to manage if you’re working at 20-second intervals. Chop the dark chocolate up into small pieces, then put 2/3 of it into a microwave-safe bowl. Pop in the microwave at 20-second intervals, stirring in between, until almost melted. At this point, add about half of the remaining 1/3 of chocolate and let the residual heat melt it as you stir it in. Continue adding the remaining chocolate until it stops melting as you stir. Remove any unmelted lumps. Repeat this process with the white chocolate.
Pour the melted dark chocolate onto the lined tray. Use a small spatula or knife to smooth the chocolate out into an even, thin layer. Drizzle the white chocolate all over, then use a toothpick to swirl the white chocolate into the dark chocolate, creating a gorgeous marbling effect.
Top the chocolate bark. Scatter over the flaked almonds, cranberries, pumpkin seeds, crystallised rose pieces (if you’re using them) and the flaky sea salt. Set aside to set for about 30 minutes, then break into rough shards.

Notes

This recipe is SUPER customisable. Swap the dark chocolate for milk chocolate, use dried apricots or mango in place of the cranberries, use pistachios in place of the pumpkin seeds or add toasted coconut or freeze-dried fruit.

The chocolate bark will keep well for at least 1 week, stored at room temperature in an airtight container or bag (but will likely be eaten faster than this!)

Prep Time: 10
Category: snacks
Method: no cook
Cuisine: american

Nutrition

Serving Size: 1/6 block

Keywords: chocolate bark, christmas chocolate