The Best White Chocolate Almond Bark Recipes

CHOCOLATE ALMOND BARK

Provided by Geoffrey Zakarian

Categories dessert

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 4

Chocolate Almond Bark image

Steps:

Butter a baking sheet or use a silicone baking mat (preferred).
Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.

Ingredients

Butter, for the baking sheet, optional
1 pound bittersweet chocolate, chopped
1 1/2 cups whole almonds, toasted (see Cook's Note)
Sea salt, for sprinkling

WHITE CHOCOLATE BARK

Provided by Ina Garten Bio & Top Recipes

Categories dessert

Time 2h25m

Yield 16 pieces

Number Of Ingredients 4

White Chocolate Bark image

Steps:

Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, cranberries and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

Ingredients

1/2 cup whole shelled salted pistachios
16 ounces good white chocolate, finely chopped
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots

THE BEST WHITE CHOCOLATE ALMOND BARK

Toasting the almonds and adding almond extract is what make this recipe stand apart. It is a great treat to give out during the holidays. Substitute broken up candy cane for the almonds for a change.

Provided by Kimberley

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h17m

Yield 24

Number Of Ingredients 4

The Best White Chocolate Almond Bark image

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 14 g, Cholesterol 8.3 mg, Fat 12 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 29.4 mg, Sugar 12.9 g

Ingredients

1 ¼ cups whole almonds
3 cups white chocolate melting wafers
3 tablespoons butter
1 teaspoon almond extract

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