Milk Chocolate Bark with Almonds
Making homemade chocolate candy doesn’t have to be fussy, and this milk chocolate bark with almonds is evidence of that. With a mix of milk and semi-sweet chocolate chips, toasted almonds, and tart dried cherries, these treats are like potato chips—you can’t eat just one!
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Like many other things in 2024, chocolate bars are expensive, and I find myself making homemade chocolate more often. I can usually find bags of chocolate chips for under $2.00, which is a pretty sweet deal where I’m from. It beats spending nearly $4.00 for a single chocolate bar in some places, and I’m pretty stoked that I can make these treats for half the price and get at least twice the amount.
Enter this milk chocolate bark with almonds. It’s ridiculously easy to make, so you can whip it up any time your sweet tooth acts up. For me, that’s almost always. I love this recipe’s mix of milk and semi-sweet chocolate chips, but you can use whatever you like. Dark chocolate would work well here, especially in contrast to the dried cherries. Or go nuts with the nuts and use any you’d like. Pecans, cashews, and pistachios are all contenders. Let your imagination run wild.
Ingredients You’ll Need
- Sliced Almonds
- Milk Chocolate Chips
- Semi-Sweet Chocolate Chips
- Dried Cherries
Pro Tips
Toast the almonds: This really brings out their nutty flavor, and it takes only a few minutes. Don’t skip this step!
Use a mix of milk and semi-sweet chocolate chips: The milk chocolate alone may be too sweet, but it balances nicely with the slight bitterness of the semi-sweet chocolate and offers something different.
Don’t spread the chocolate too thin: You want the bark to have some height when you pour it onto the baking sheet.
Suggestions for Variations and Substitutions
- Use any nuts you like: peanuts, walnuts, pecans, macadamia, etc.
- Use any dried fruit you want, such as cranberries and raisins.
- Replace the chocolate with dark chocolate or use just semi-sweet or milk chocolate.
Leftovers
Store in an airtight container in the fridge for up to one week. You can also keep the bark at room temperature for up to five days. If you make these in warm weather, I recommend keeping them in the fridge. You can eat them straight from there, or let them sit at room temperature for 10 minutes.
For more chocolate indulgence, try the following recipes:
Milk Chocolate Bark with Almonds
Ingredients
- 1/2 cup sliced almonds, toasted
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 3/4 cup dried cherries, roughly chopped
Instructions
- Toast the sliced almonds in a small pan on medium-low heat, stirring often, until golden, about 5 to 10 minutes. Set aside to cool.1/2 cup sliced almonds
- Place the milk and semi-sweet chocolate chips in a microwave-safe bowl. Microwave the chips on high for 60 to 70 seconds until melted, stopping the microwave at about 30 seconds to stir. If the chips aren't fully melted after 60 to 70 seconds, stir them with a spatula to help melt them from the residual heat. The chocolate should be smooth and silky when ready.1 cup milk chocolate chips1 cup semi-sweet chocolate chips
- Stir the toasted almonds and dried cherries into the melted chocolate until fully incorporated.1/2 cup toasted almonds3/4 cup dried cherries, roughly chopped
- Using a spatula, pour the chocolate onto a baking sheet lined with wax paper and spread to desired thickness. Place in the refrigerator for at least one hour to set. Break or cut the chocolate into pieces. Enjoy!