If you’re on the lookout for a homemade treat that’s both elegant and delightfully addictive, you’ve got to try my White Toasted Almond Bark with Sea Salt Recipe. This recipe is a total secret weapon in my snack arsenal—it’s incredibly simple but tastes like something from a fancy chocolatier. Trust me, once you try it, you’ll want to whip it up over and over again for yourself and everyone you love.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples, making it perfect for last-minute sweet cravings.
- Perfect Balance: The toasted almonds combined with creamy white chocolate and a sprinkle of sea salt create a flavor combo that’s just irresistible.
- Quick and Easy: Ready in under 30 minutes with minimal fuss, ideal for busy days or unexpected guests.
- Impressively Elegant: Looks like a gourmet treat but tastes even better – your friends and family will think you spent hours on it.
Ingredients You’ll Need
Each ingredient in this White Toasted Almond Bark with Sea Salt Recipe plays a crucial role in the final flavor and texture. I recommend using whole raw almonds for that fresh-toasted punch and real sea salt flakes to bring a little pop of savory right at the end.
- Whole raw almonds, skin on: Toasting these brings out a deep nuttiness that’s essential for this bark’s signature crunch and flavor.
- White chocolate or white chocolate confectionary: I usually go for good quality white chocolate blocks—you want something creamy and smooth when melted.
- Refined coconut oil: Helps the chocolate melt smoothly and adds a subtle richness without coconut flavor.
- Sea salt: The finishing touch—a sprinkle of sea salt balances the sweetness perfectly.
Variations
I love how flexible this White Toasted Almond Bark with Sea Salt Recipe is. You can easily tweak flavors or ingredients to suit different tastes or dietary needs. Don’t be shy to experiment! Here are a few ways I’ve made it my own over time.
- Nut alternatives: Swap almonds for pecans or walnuts if you want a different crunch or just want to mix it up—pecans add a buttery richness I adore.
- Dairy-free: Use dairy-free white chocolate or vegan white chocolate alternatives; I’ve had excellent results using coconut-based white chocolate brands.
- Flavor twist: Sprinkle a pinch of cinnamon or a teaspoon of orange zest into the melted chocolate before adding nuts for a subtle holiday vibe.
- Extra crunch: Toss in some crushed pretzels or cocoa nibs for an added texture surprise that always impresses guests.
How to Make White Toasted Almond Bark with Sea Salt Recipe
Step 1: Toast Your Almonds to Perfection
Preheat your oven to 350°F. Spread the whole raw almonds on a baking sheet in a single layer. Toast them for about 20 minutes, shaking the pan occasionally, especially in the last 5 minutes. Watch them closely here because you want a rich, dark roast but no burnt edges—those can turn bitter and ruin the whole batch. Let the almonds cool right there on the pan to keep the toasty crunch intact.
Step 2: Melt the White Chocolate Smoothly
Line a baking sheet with parchment paper, a silpat, or non-stick foil. In a glass microwave-safe bowl, combine chopped white chocolate (or confectionary), refined coconut oil, and sea salt. Microwave on full power for 1 minute, then stir and continue heating in 20- to 30-second bursts—stirring in between—until smooth and fully melted. If you use white chocolate chips, be patient; they look funny melted but come together with good stirring. Avoid overheating or the white chocolate can seize up.
Step 3: Mix, Spread, and Set Your Bark
Once the chocolate is silky smooth, fold in the toasted almonds quickly but gently. Pour and spread this mixture evenly over your prepared baking sheet to about 9½ by 14 inches—don’t stress if it’s not exact; rustic is charming! Let the bark cool and harden completely at room temperature, or pop it in the fridge to speed things up. Once firm, break or slice it into your preferred sizes.
Pro Tips for Making White Toasted Almond Bark with Sea Salt Recipe
- Toast Tendencies: Always keep an eye on your almonds during the final minutes of toasting so they don’t burn; the difference between perfect and bitter is seconds.
- Melting Magic: When melting chocolate, stir often and don’t rush to avoid grainy texture—this took me several tries to master!
- Spread Technique: Use an offset spatula or the back of a spoon for an even layer; uneven surfaces look great but can break apart harder.
- Salt Sprinkling: Don’t skip sea salt or use too little—the salty crunch perfectly balances the white chocolate’s sweetness and makes each bite pop.
How to Serve White Toasted Almond Bark with Sea Salt Recipe
Garnishes
I often sprinkle an extra pinch of flaky sea salt right before the bark sets—it makes the appearance really pretty and puts the finishing touch on balancing the sweetness. Sometimes, I toss on a few extra toasted almond slices for a fancy visual. If you’re serving guests, try pairing it with edible gold leaf or a light dusting of cocoa powder for an elegant vibe.
Side Dishes
This bark is a perfect companion to a hot cup of coffee or tea. I love to serve it alongside a simple fruit platter—like sliced pears or berries—to cut through the richness. For parties, it’s a crowd-pleaser on a dessert board filled with mixed nuts, dried fruits, and cheeses.
Creative Ways to Present
Once, I made batches of this bark and wrapped individual portions in clear cellophane tied with ribbon—great as quick gifts or party favors. Another time, I layered bark shards between wax paper inside decorative tins for a lovely homemade gift. For festive occasions, sprinkling edible glitter or crushed peppermint candy on top turns it into a showstopper.
Make Ahead and Storage
Storing Leftovers
I store leftover almond bark in an airtight container at room temperature if I plan to eat it within a few days—just keep it away from heat sources. It stays nice and crisp, and I love how it still tastes freshly made. Make sure it’s fully hardened before storing to avoid sticking.
Freezing
If I want to keep it longer, I freeze the bark wrapped tightly in parchment and foil inside a freezer-safe bag. It holds up great this way for up to two months. Just thaw it in the fridge overnight to avoid condensation making the chocolate sweat.
Reheating
Because this bark is best crunchy and cool, I avoid reheating it. If your pieces soften too much, just let them come back to room temperature and harden again. Resist the urge to remelt unless you want to remake the bark entirely!
FAQs
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Can I use other nuts instead of almonds in this White Toasted Almond Bark with Sea Salt Recipe?
Absolutely! While almonds provide a classic flavor and crunch, pecans, walnuts, or even hazelnuts can be great alternatives—just toast them the same way. Keep in mind that different nuts roast at slightly different speeds, so watch closely to avoid burning.
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Is it better to use white chocolate blocks or white chocolate chips?
I personally prefer white chocolate blocks because they melt more smoothly and evenly. White chocolate chips often contain stabilizers making them harder to melt, so they require more patience and stirring. If you choose chips, melt slowly and stir well for a silky texture.
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How do I prevent my white chocolate from seizing while melting?
Keep the heat low and stir frequently. Using a double boiler is an excellent way to gently melt white chocolate without sudden temperature spikes. Microwaving in short bursts and stirring reduces the chance of overheating and graininess.
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Can I make this White Toasted Almond Bark with Sea Salt Recipe ahead of time for parties?
Definitely! The bark stores beautifully at room temperature or in the fridge for up to a week, making it a perfect make-ahead treat. You can break it into pieces and store in airtight containers or wrap in cellophane for gifting or serving later.
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What type of sea salt should I use?
I recommend flaky sea salt like Maldon or fleur de sel. These have a delicate crunch and a clean, briny flavor that beautifully contrasts the sweetness of the white chocolate. Avoid fine table salt as it will blend in without the satisfying crunch.
Final Thoughts
I truly adore this White Toasted Almond Bark with Sea Salt Recipe—it feels like a little indulgence that’s surprisingly easy to pull off, any day of the week. Whether you’re gifting it, snacking, or working on a festive dessert board, it brings that perfect balance of sweet, salty, and toasty that always hits the spot. Give it a go—I’m betting it’ll become one of your go-to favorites as it is for me!
Print
White Toasted Almond Bark with Sea Salt Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White Toasted Almond Bark with Sea Salt is a decadent and crunchy treat combining darkly roasted whole almonds with creamy melted white chocolate, finished with a hint of sea salt to enhance the flavors. Perfect for sharing or gifting, this bark is easy to prepare and delivers a delicious balance of sweet and salty notes.
Ingredients
Almonds
- 1 1/4 cup whole raw almonds, skin on
Chocolate Bark
- 20 oz white chocolate or white chocolate confectionary, chopped into small pieces (white chocolate chips can be used but may be harder to melt)
- 1 Tbsp refined coconut oil
- 1/2 tsp sea salt
Instructions
- Preheat and Toast Almonds: Preheat your oven to 350°F (175°C). Spread the raw almonds on a baking sheet and toast them for about 20 minutes, shaking the pan occasionally to ensure even roasting. Pay close attention during the last 5 minutes to avoid burning, aiming for darkly roasted almonds. Once done, remove the pan and let the almonds cool completely on the sheet.
- Prepare Baking Sheet: Line a fresh baking sheet with a silpat mat, parchment paper, or non-stick foil to prevent sticking and make cleanup easier.
- Melt Chocolate Mixture: In a microwave-safe glass bowl, combine the chopped white chocolate, refined coconut oil, and sea salt. Heat at full power for 1 minute, then continue heating in short bursts (15-20 seconds), stirring each time until the chocolate is completely melted and smooth. If using white chocolate chips, stir vigorously as they may not appear melted immediately.
- Combine and Spread: Stir the cooled toasted almonds into the melted chocolate mixture quickly and evenly. Immediately pour and spread the mixture onto the prepared baking sheet, spreading it out evenly to approximately 9 1/2 x 14 inches, though exact size does not matter.
- Harden the Bark: Allow the bark to cool and harden completely at room temperature, or place it in the refrigerator to speed up the process.
- Break and Serve: Once set, break or slice the bark into desired sizes. Enjoy this delicious treat, but try not to eat it all before sharing it with someone special!
Notes
- For more controlled melting, especially when using real white chocolate instead of confectionary, melt the chocolate over a double boiler. Place a bowl over gently simmering water and stir slowly until smooth.
- Toasting the almonds carefully is key to developing deep flavor without burning. Monitor closely in the final minutes.
- Using refined coconut oil helps create a smooth texture and glossy finish without imparting coconut flavor.
Nutrition
- Serving Size: 1 piece (approx. 20g)
- Calories: 110
- Sugar: 12g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
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