Salted Chocolate Almond Bark
Prep time
Total time
Chocolate Bark is an easy candy to make; it is basically just melted chocolate spread in a pan. But let’s crank up the flavor with some caramelized almonds and a sprinkling of sea salt for an extra special treat and once again proving that sweet and salty were made to go together.
Recipe type: Dessert | Candy | Chocolate
Caramelized Almonds:
  • ½ cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1½ cups whole blanched almonds, toasted, coarsely chopped in about ¼ inch pieces
  • 16 ounces semisweet or, bittersweet chocolate
  • About ½ teaspoon sea salt or, fleur de sel
Line a large baking sheet with a non-stick baking mat or parchment paper. Place the pan on a wire rack to protect your countertop from the hot caramel. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place. Set aside.
Caramelized Almonds:
  1. In a medium heavy-bottomed pan, combine sugar, water, and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  2. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 320 degrees F, a light caramel stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches 300 degrees to slow the cooking because at this point it will quickly reach 320 degrees. In addition, remove the pan from the heat just before the syrup reaches 320 degrees to prevent it from going over 320 degrees.
  3. Let the hot mixture sit about 30 seconds to let the bubbling subside. Working carefully to prevent splattering, add the butter and vanilla and stir just until mixed. Add the almonds; stir to coat the almonds. Be careful, the caramel is extremely hot and will burn your skin if you touch it.
  4. Pour the mixture onto the prepared pan, quickly spread thinly with a wooden spoon or metal spatula to separate the almonds. Let sit until cool. Break apart any large clumps of almonds. Remove and reserve about ¼ cup of the almonds to sprinkle over the top of bark. Set both the larger portion and the ¼ cup aside.
Prepare one 10½x15½x1 inch jelly roll pan. Line the pan with a non-stick baking mat or parchment paper. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place.
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies. If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. In top of a double boiler over hot water, melt the chocolate. Remove from the heat just before all the chocolate is melted; stir with a clean and dry rubber spatula to finish melting the remaining chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  2. As soon as the chocolate is melted, add the larger portion of the caramelized almonds and stir with a rubber spatula to coat the almonds. Pour the mixture into the prepared pan, and spread evenly over the bottom of the pan. Tip: use a large offset spatula to help spread the chocolate and smooth out the top.
  1. Sprinkle the reserved ¼ cup of caramelized almonds evenly over the top and use the offset spatula to gently press the nuts into the chocolate. Let set about 5 minutes to slightly set the chocolate, and then sprinkle sea salt over the top.
  2. Place the pan in the refrigerator and chill the chocolate until firm, 20 to 30 minutes, or leave on the countertop and let set until firm. However, if the chocolate has been tempered the candy does not need to be refrigerated as the chocolate should set quickly.
  3. When chocolate is firm, remove from the pan by grabbing the edge of the parchment paper and lifting out of the pan. Break into irregular pieces or use a sharp knife or bench scraper to cut into rectangular pieces about 2 by 4 inches.
  4. Store in an airtight container so the bark won’t dry out. Candies made with tempered chocolate can generally be stored in a cool place or at room temperature. Candies made with melted (untempered chocolate) should generally be stored in the refrigerator.
Recipe Notes
Equipment: Double Boiler, Heavy Bottom Pan, Candy Thermometer Method: Stove top Pan: Large Rimmed Jelly Roll Pan Pan Prep: Parchment Lined Yield: 1¾ Pounds Storage: Airtight Container, Room Temperature or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Blanching Almonds, Toasting Nuts and Seeds, Sugar and Caramel Stages

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