Salted Dark Chocolate Almond Bark

Salted Dark Chocolate Almond Bark | Fork Knife Swoon @forkknifeswoon

We had our first bit of snow over the weekend, and I took it as a sign. Let the holiday baking begin! Since we didn’t travel for Thanksgiving this year, I stocked up on butter and powdered sugar instead, and got down to baking business the morning after.

The oven has been running all week long – I started things off with possibly my favorite holiday cookies, and followed with gingerbread, classic cut out sugar cookies in all sorts of fun shapes and topped with royal icing, homemade marshmallows and sugared cranberries, some peppermint brownie bites, and this perfect for gifting,  so-simple-it’s-dangerous, salted dark chocolate almond bark.

Salted Dark Chocolate Almond Bark | Fork Knife Swoon @forkknifeswoonSalted Dark Chocolate Almond Bark | Fork Knife Swoon @forkknifeswoonSalted Dark Chocolate Almond Bark | Fork Knife Swoon @forkknifeswoon

Granted, this almond bark is barely a recipe, so let’s just call it a suggestion.

There are just a few ingredients between said suggestion and you running to the kitchen to make this effortless yet oh, so decadent treat, so I won’t wax poetic. Whole almonds – raw, roasted, toasted, whatever strikes your fancy – nestled in really good, slightly sweet, dark chocolate – at least sixty percent cacao – and adorned with a sprinkling of flaky sea salt – Maldon, of course.

That’s as verbose as it’s going to get. Happy Weekend!

Salted Dark Chocolate Almond Bark | Fork Knife Swoon @forkknifeswoon

Salted Dark Chocolate Almond Bark | Fork Knife Swoon @forkknifeswoon

Salted Dark Chocolate Almond Bark | Fork Knife Swoon @forkknifeswoon

Salted Dark Chocolate Almond Bark

  • Author: Fork Knife Swoon
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: About 1 lb 1x


A simple, foolproof recipe for Salted Dark Chocolate Almond Bark, with whole almonds, creamy melted bittersweet chocolate, and a sprinkling of flaky sea salt, perfect for holiday gifting!



  • 11/2 cups whole almonds
  • 10 oz bittersweet chocolate (60-70% cacao), chips or finely-chopped
  • 1 Tbsp pure 100% vegetable shortening*
  • 1/2 tsp pure vanilla extract (optional)
  • coarse flake sea salt (such as Maldon)


  1. Line a 9-by-13-inch rimmed sheet pan with parchment paper, leaving a few inches of overlap on each side. Crease the parchment paper along each edge to stay put. Spread half of the almonds, evenly spaced, across the pan. Set aside.
  2. Melt the chocolate with the shortening, if using, in either a double-boiler over gently simmering water, or in a heat-proof glass bowl in the microwave. If using a microwave, heat in bursts of 30 seconds on medium power, stirring well and scraping down the sides of the bowl with a spatula after each increment. Once the chocolate is completely melted and smooth, stir in the vanilla extract, if using.
  3. Slowly pour into the sheet pan over the almonds, and use an offset spatula to gently spread into an even, smooth layer. Top with the remaining almonds, and gently press into the melted chocolate. Sprinkle with sea salt. Firmly tap the bottom of the sheet pan against the counter to release any air bubbles. Refrigerate for 20-25 minutes to set, then let sit at room temperature for about an hour to completely set.
  4. Once completely set and hardened, lift the bark out of the pan using the parchment paper, and use a large knife to cut the bark into pieces. Alternatively, simply use your fingers (I like to cover the bark with parchment paper so I don’t leave fingerprints) to break the chocolate into pieces. Store at room temperature in an airtight container for up to two weeks.


The addition of shortening may sound weird, but it creates smoother, more consistent melted chocolate and helps to prevent the chocolate from seizing (clumping) while heated. Be sure to use pure 100% vegetable shortening (100% palm oil, the same stuff vegan butter is made from). You can also substitute coconut oil.

This salted dark chocolate almond bark is super easy and perfect for holiday gifting | via

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December 6, 2014

Make this recipe? Let us know what you think!

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  • Reply
    Andrea DeFelice
    April 30, 2020 at 10:37 am

    I only have Baker’s 100% Cacao Unsweetened Chocolate Baking Bar. Can I add sugar to make it less bitter?

    • Reply
      April 30, 2020 at 11:00 am

      Sure! You’ll just want to make sure that you fully melt the sugar along with the chocolate so that it doesn’t end up gritty. The heat of the chocolate should do the trick if you stir really well until smooth. Using a double boiler (or melting the chocolate and sugar in a big bowl over simmering water) will probably be easier to control the timing/texture than the microwave. And add just a bit at a time to taste. You can always add more. Hope that helps! 🙂

      • Reply
        Andrea DeFelice
        April 30, 2020 at 11:29 am

        Awesome. Thanks for the tips!

  • Reply
    Ashley Hanson
    December 22, 2019 at 8:59 am

    Was all I had for ingredients so used this recipe and turned out great. Was the first tray empty at the Christmas party.

    • Reply
      December 24, 2019 at 1:01 pm

      So happy to hear that! Thanks, Ashley! And Merry Christmas!!

  • Reply
    December 17, 2017 at 3:48 pm

    This looks so delicious! I’m super excited to try it!! What would be the best option if I was unable to find the salt flakes?? (which probably look and taste way better.) I have both, regular and more coarse sea salt… suggestions?

    • Reply
      December 22, 2017 at 11:07 am

      Hi Rachel! I would use the coarsest salt you can find, and be conservative. Flake salt isn’t as “salty” in the same measurements as fine grain sea salt in, and you don’t want to end up with a salty mess 🙂 Merry Christmas!!

  • Reply
    November 15, 2016 at 12:33 pm

    Hey Laura nice looking bark.. can I use Bakers simi sweet baking chocolate squares instead?
    Thanks, Kathy

    • Reply
      November 16, 2016 at 1:30 pm

      Absolutely! Hope you enjoy!

  • Reply
    October 24, 2015 at 9:59 am

    The almond bark with sea salt just caught by eye! When storing, do you put parchment or waxed paper between layers?..and should the treats be stored in the fridge for the 2 weeks?

    • Reply
      October 31, 2015 at 10:13 am

      Hi, Liz! You could use parchment or waxed paper between the layers, just to keep things tidy, although the bark isn’t super sticky (like peppermint bark/fudge/etc. might be). For the first few days, the bark can be stored at room-temperature, then I usually pop it in the fridge. Hope you enjoy!

  • Reply
    August 9, 2015 at 2:00 pm

    Hey Laura from Texas. I just rolled upon your almond bark recipe which looks incredible. So I’ve been promising my husband some since our
    Recent trip to the farmer’s market. We got some fresh almonds. So my question is, can I substitute say baking powder and some sugar if I don’t have the chips or baking choc bars. Have you tried that girl? Have a great day y’all, can’t wait to make and try this recipe.

  • Reply
    Mary @ Fit and Fed
    December 9, 2014 at 2:42 pm

    Never heard the tip about adding a little vegetable shortening to the chocolate before, that was worth finding out! The flakey salt makes this bard quite pretty!

  • Reply
    Chris @ Shared Appetite
    December 9, 2014 at 8:51 am

    Oh heck yes! I need to make me some bark this year…. love the simplicity of this… when you have great ingredients, that’s all you need to create an all-star sweet!

  • Reply
    Tina @ Just Putzing Around the Kitchen
    December 8, 2014 at 1:46 pm

    Gorgeous photos! I am definitely saving this recipe to make ASAP :d

  • Reply
    Aysegul - Ice
    December 8, 2014 at 5:06 am

    Sometimes the simplest recipes (or “suggestions”) make the best dishes. What a deliciously photographed chocolate bark… I think chocolate &salt are a match made in heaven.

  • Reply
    December 7, 2014 at 4:44 pm

    I love almonds and dark chocolate together. Definitely trying this. Pinning now!

  • Reply
    Cara's Healthy Cravings
    December 7, 2014 at 4:05 am

    I am packing my Christmas gifts with homemade granola and chocolate bark, so this recipe is quite timely! I will be whipping this up today. I think I am going to top mine with almonds and cranberries, but may do part with goji berries, as it will look so festive 🙂 Thanks

  • Reply
    Katrina @ Warm Vanilla Sugar
    December 7, 2014 at 12:25 am

    Just dying for this! It would make the perfect Christmas gift!