Salted Dark Chocolate Almond Bark

A simple, foolproof recipe for salted dark chocolate almond bark, made with whole almonds, creamy melted bittersweet chocolate, and a sprinkling of flaky sea salt, perfect for holiday gifting!

Salted Dark Chocolate Almond Bark | Fork Knife Swoon @forkknifeswoon

Salted dark chocolate almond bark

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

More dark chocolate recipes to try next:

If you make this homemade chocolate almond bark, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Salted Dark Chocolate Almond Bark | Fork Knife Swoon @forkknifeswoon

Salted Dark Chocolate Almond Bark

  • Author: Laura Bolton
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: About 1 lb 1x
  • Diet: Vegan


A simple, foolproof recipe for salted dark chocolate almond bark, made with whole almonds, creamy melted bittersweet chocolate, and a sprinkling of flaky sea salt, perfect for holiday gifting!




  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.

  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Keywords: chocolate almond bark, homemade candy, dark chocolate, salted, holiday

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  1. 1.24.21
    Kimberley said:

    Can I use butter in place of palm shortening here?

    • 1.24.21
      Laura said:

      Hi, Kimberly! I wouldn’t use butter, but you can use (virgin/unrefined) coconut oil instead.

  2. 12.19.20
    Vickie said:

    I love this recipe. But palm oil is killing so much land for production. Plenty to read about that if you research. Please remove that — people should not buy anything with palm oil. It’s taking so much land from animals. … coconut oil works fine. But I use this recipe often and it gets rave reviews.

    • 12.20.20
      Laura said:

      Thanks, Vickie!! I’ll keep that in mind, and do try to source organic shortening from sustainable brands when I use it (which is infrequently).

      • 12.20.20
        Vickie said:

        Thank you — so. Any don’t know how bad the production of palm oil is. I appreciate your using planet-conscious palm. I made this recipe yesterday and gave several plates of goodies to my neighbors (who I can’t currently visit), but they all sent notes of how delicious it was. So thank you.

        • 12.21.20
          Laura said:

          So glad it was a hit! Happy holidays!! 🙂

  3. 4.30.20
    Andrea DeFelice said:

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

    • 4.30.20
      Laura said:

      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! 🙂

      • 4.30.20
        Andrea DeFelice said:

        Awesome. Thanks for the tips!

  4. 12.22.19
    Ashley Hanson said:

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

    • 12.24.19
      Laura said:

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

  5. 12.17.17
    Rachel said:

    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?

    • 12.22.17
      Laura said:

      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!!

  6. 11.15.16
    Kathy said:

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

    • 11.16.16
      Laura said:

      Absolutely! Hope you enjoy!

  7. 10.24.15
    Liz said:

    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?

    • 10.31.15
      Laura said:

      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!

  8. 8.9.15
    Johna said:

    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.

  9. 12.9.14

    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!

  10. 12.9.14

    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!

  11. 12.8.14

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

  12. 12.8.14

    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.

  13. 12.7.14
    Kelly said:

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

  14. 12.7.14

    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

  15. 12.7.14

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

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.