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. Of course, I also use chocolate chips to make these hazelnut chocolate chip cookies.
On the other hand, it’s all about the milk chocolate bark with almonds here. 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 like. Pecans, cashews, and pistachios are all good contenders.
Why You’ll Love This Milk Chocolate Bark with Almonds
- It’s economical: Just a few dollars spent will yield about two dozen pieces of this bark.
- No baking required: A no-bake dessert is perfect when you’re short on time and patience!
- It comes together quickly: You can prepare this in about 15 minutes.
Ingredients You’ll Need
- Sliced Almonds: You can use salted almonds, if you like adding a salty kick to your chocolate.
- Milk Chocolate Chips: The sweetness from these chips balances the flavor of the semi-sweet chips.
- Semi-Sweet Chocolate Chips: These chips add a little more bite to this bark.
- Dried Cherries: These add a tart sweetness.
See the recipe card below for more information on ingredients and quantities.
How to Make Milk Chocolate Bark with Almonds
- Toast the sliced almonds: Toast the almonds for 5 to 10 minutes in a small pan on medium-low heat until lightly golden brown, stirring frequently. Set aside to cool.
- Melt the chocolate chips: Place all the chocolate chips in a microwave-safe bowl, and heat on high for 60 to 70 seconds until melted, stirring halfway through. If not fully melted after 60 to 70 seconds, stir the chips together so the residual heat fully melts them.
- Add the toasted almonds and dried cherries: Stir the almonds and dried cherries into the melted chocolate until fully incorporated.
- Spread the chocolate onto a baking sheet: Line the sheet with wax paper, pour the chocolate onto it, and spread to desired thickness. Refrigerate for at least 1 hour to fully set. Break the chocolate into pieces.
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.
Don’t spread the chocolate too thin: You want the bark to have some thickness when you pour it onto the baking sheet.
Suggestions for Variations and Substitutions
- Use any nuts you like: peanuts, walnuts, pecans, macadamia, etc.
- Replace the chocolate with dark chocolate, use just semi-sweet or milk chocolate, or a mix of any chocolate you like.
- Use any dried fruit you want, such as cranberries or raisins.
FAQs
Yes, cashews, pistachios, walnuts, or just about any nut you like with chocolate, will work.
Yes, you can make this bark with all dark chocolate, a mix of dark and milk chocolate, dark and semi-sweet chocolate, etc.
Yes! Dried cranberries, dried raspberries, or any dried fruit you like, especially with chocolate, will be good.
Storage
Refrigerator
Store in an airtight container in the fridge for up to 1 week. You can also keep the bark at room temperature for up to 5 days. If you make these in warmer weather, I recommend storing them in the fridge. You can eat them straight from there, or let them sit at room temperature for 10 minutes.
More Chocolate Recipes
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Milk Chocolate Bark with Almonds
Ingredients
- ½ cup sliced almonds toasted (Note 1)
- 1 cup milk chocolate chips (Note 2)
- 1 cup semi-sweet chocolate chips
- ¾ cup dried cherries roughly chopped (Note 3)
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.½ 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 chips, 1 cup semi-sweet chocolate chips
- Stir the toasted almonds and dried cherries into the melted chocolate until fully incorporated.½ cup toasted almonds; ¾ 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!
