|Nutritional Guidelines (per serving)|
|Servings: 1 1/2 Pounds (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 12g||5%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Almond bark is the perfect confection to make and keep at home for when you're craving some sweets, but it is also a great gift idea for the holidays. Make bigger batches and wrap them in colorful waxed papers to give to friends, family, and neighbors.
White chocolate is actually made from cocoa butter, and not from cocoa powder, which might explain why people with chocolate allergies can still eat white chocolate safely. So by using white chocolate, you're also taking a safer route when gifting it to friends if you're not sure about their dietary restrictions. As for tree-nut allergies, check our variations for nut-free barks.
Our simple and quick recipe mixes blanched almonds and white chocolate, which is then cooled off and broken into any-size-you-want pieces. Our bark can be used to top cakes and cupcakes, or if chopped finely it can be mixed with dried fruit and nuts to make a festive trail-mix. Use good quality white chocolate, as cheap brands use too many additives and preservatives that take away the true mild and fragrant flavor of this chocolate product.
- 1 cup almonds (whole, blanched)
- 16 ounces white chocolate (cut into small even pieces if whole)
Gather the ingredients.
Preheat oven to 350 F.
Spread almonds in a single layer on a cookie sheet.
Bake at 350 F for 10 to 12 minutes, stirring occasionally, until toasty brown. Remove from oven and set aside to cool.
Melt the chocolate over low heat in a double boiler or in the microwave until melted. Do not overheat.
Stir the toasted almonds into the chocolate.
Spread the mixture on a waxed paper-lined baking sheet. Refrigerate until firm.
Break into similar-sized pieces.
Store in a cool, dry place.
How to Melt White Chocolate
As mentioned, white chocolate is not actually chocolate, since it doesn't contain chocolate solids, but we tend to use it in the same way as milk and dark chocolates. But white chocolate's burn point is 110 F whereas darker chocolate burns at around 115 F. That may not seem like a big difference, but these five degrees are the difference between melty chocolate and a solid scorched mass.
To melt white chocolate in a double boiler remember:
- Using a double boiler is the most reliable method; make sure that the water in the bottom pan is at just a simmer and not boiling.
- Be mindful that water is not touching the bottom of the upper bowl or able to get into the chocolate as this will cause the chocolate to seize.
- Remove the top bowl when there are still a few chunks of chocolate and stir to blend them in.
To melt white chocolate in the microwave:
- Set the microwave to 50 percent power and cook in 30-second intervals, stirring after each.
- Remove the bowl from the microwave before all of the chocolate is melted and stir to finish as the residual heat will melt the remaining pieces.
If you're gifting the bark to someone with dietary restrictions, simply use these suggestions:
- Use roasted pepitas instead of almonds. The saltiness in the pepitas pairs beautifully with the sweet white chocolate.
- Use roasted sunflower seeds instead of almonds. Because they're very small, you might be able to break the bark apart into smaller chunks and pack many pieces into one gift bag.
- Use sesame-seed-free pretzels to add crunch instead of nuts or seeds. Simply break them into pieces and add them to the chocolate. If there's a gluten allergy, use gluten-free pretzels.