I like how quick and simple this recipe is to pull together—just a few minutes of prep and a bit of chill time, and it’s ready to go. The double layer of velvety chocolate gives it a beautiful finish, and the colorful topping makes it feel special enough for gift boxes or cookie platters. I appreciate that it’s also easy to adapt depending on what I have in my pantry. Best of all, it stores well and doesn’t require any fancy baking skills.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
24 oz dark chocolate or semi-sweet chocolate
½ cup roasted, unsalted almonds (or lightly salted)
⅓ cup dried cranberries
¼ cup candied orange peel
¼ cup roasted, unsalted pistachios (or lightly salted)
½ teaspoon kosher salt or flaky sea salt, or to taste
Directions
I line a quarter-sheet baking pan with parchment paper to prevent the chocolate from sticking.
To melt the first half (12 oz) of the chocolate, I either use a double boiler on the stovetop or a microwave-safe bowl. In the microwave, I heat the chocolate in 30-second intervals, stirring in between, until fully melted and smooth.
I pour the melted chocolate onto the prepared pan and use a rubber spatula to spread it into a thin, even layer—about ¼ inch thick.
Then I sprinkle the almonds, dried cranberries, candied orange peel, and pistachios evenly over the melted chocolate.
I place the baking sheet in the refrigerator for 15 minutes to help the base layer set.
Meanwhile, I melt the remaining 12 oz of chocolate. Once the first layer is firm, I pour the second layer over the top, spreading it gently.
Before the top layer hardens, I lightly sprinkle it with kosher or flaky salt.
I chill the pan again for about 30 minutes, or until the bark is fully set.
Once it’s firm, I break it into pieces by hand or with a sharp knife and store it for later—or start enjoying it right away.
Servings and Timing
This recipe makes about 24 servings (1.5 oz each).
Prep time: 10 minutes
Cook time: 5 minutes
Chilling time: 45 minutes
Total time: 1 hour
Variations
Nut-Free Option: I leave out the nuts and add crushed peppermint candies, toasted coconut, or seeds like pumpkin or sunflower.
White Chocolate Swirl: Sometimes I drizzle melted white chocolate over the top for a decorative touch.
Spiced Bark: I like adding a pinch of cinnamon or cardamom to the chocolate for a warming holiday twist.
Citrus Boost: I add orange zest directly into the melted chocolate for even more orange flavor.
Fruit Swap: I switch up the cranberries with dried cherries, apricots, or blueberries depending on what I have.
Storage/Reheating
I store the almond bark in an airtight container:
At room temperature: Up to 2 weeks in a cool, dry place
In the refrigerator: Up to 1 month
In the freezer: Up to 3 months, with parchment between layers to prevent sticking
There’s no reheating needed—just let it come to room temperature if it’s been in the fridge or freezer before serving.
FAQs
Can I use only one layer of chocolate?
Yes, I can skip the second chocolate layer if I’m in a hurry. I just make sure to press the toppings gently into the melted chocolate so they stay in place.
What kind of chocolate works best?
I prefer a high-quality dark chocolate bar or semi-sweet chocolate chips. It melts smoothly and has a richer taste. Milk chocolate works too, but it makes the bark sweeter.
How do I keep the chocolate from burning?
I always melt it in short bursts in the microwave, stirring in between, or use a double boiler to control the heat. I never rush the melting process.
Can I make this as gifts?
Definitely. I like to package it in clear bags or tins with a festive ribbon—it’s a thoughtful and easy homemade gift that everyone appreciates.
How do I cut or break the bark neatly?
Once fully chilled, I let it sit at room temp for a few minutes, then use a sharp knife or my hands to break it into rustic, bite-sized pieces.
Conclusion
This Easy Dark Chocolate Christmas Almond Bark with Orange is a holiday staple in my kitchen. It’s festive, beautiful, and full of bold, delicious flavors. Whether I’m making it for a party, holiday platter, or just to enjoy by the fire with a cup of coffee, it always hits the spot. With minimal effort and maximum impact, this bark is a must-try holiday treat.
This festive almond bark recipe combines rich dark chocolate, roasted nuts, candied orange peel, and a touch of sea salt for the perfect sweet and salty holiday treat. Quick to make and ideal for edible gifts or dessert platters.
Ingredients
24 oz dark chocolate or semi-sweet chocolate (melted in two 12 oz batches)
½ cup roasted, unsalted (or lightly salted) almonds
⅓ cup dried cranberries
¼ cup candied orange peel
¼ cup roasted, unsalted (or lightly salted) pistachios
½ tsp Kosher salt or flaky sea salt, to taste
Instructions
Line a baking sheet with parchment or wax paper.
Melt first batch (12 oz) of chocolate:
Double boiler: Place chocolate in a heat-safe bowl over simmering water. Stir until melted.
Microwave: Heat in 30-second intervals, stirring until smooth.
Pour and spread melted chocolate onto the prepared sheet (about ¼-inch thick).
Immediately sprinkle chopped almonds, cranberries, candied orange peel, and pistachios evenly over the chocolate.
Place the sheet in the refrigerator for 15 minutes to set.
Melt the second batch (12 oz) of chocolate and spread evenly over the hardened layer.
Sprinkle the top with Kosher salt or flaky sea salt.
Refrigerate again for about 30 minutes, until fully set.
Once hardened, break the bark into smaller pieces by hand or using a knife.
Notes
You can substitute or add other dried fruits or nuts for variety.
For best texture, use roasted nuts and high-quality chocolate.
Store bark in an airtight container in a cool, dry place for up to 2 weeks. Refrigerate if your kitchen is warm.
