Description
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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
