One of the most universal and tasty desserts that you can make for a party or gift is Almond Bark. This Almond Joy Bark recipe will have the recipient thinking of the classic candy while licking their fingers and asking your how you made it!
Ingredients:
24 oz chocolate almond bark
1 Cup unsweetened coconut flakes
1 Cup slivered almonds
Line a 13×17″ baking sheet with parchment paper and set aside. Break the chocolate bark into pieces and add it to a microwave-safe bowl. Cook in the microwave on high for 2-3 minutes or until completely melted and smooth. Stir every 20-30 seconds to prevent scorching. Remove the melted chocolate from the microwave and add the unsweetened coconut flakes and almonds, keeping a few tablespoons of each on the side to sprinkle on top. Stir to thoroughly to integrate.
Pour the mixture onto the prepared baking sheet and spread until it covers the pan but isn’t touching the sides. You want this bark to be on the thinner side, so keep that in mind as you spread the mixture. Sprinkle the reserved coconut flakes and almonds all over the top as you see fit. Place the pan in the refrigerator until the chocolate is completely set, which should take 20-30 minutes. Remove from the refrigerator and break into serving size pieces. The almond bark itself is pretty sweet, so I highly recommend going with the unsweetened coconut flakes rather than the sweetened. Enjoy!
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Almond Joy Bark
Ingredients
- 24 oz chocolate almond bark
- 1 Cup unsweetened coconut flakes
- 1 Cup slivered almonds
Instructions
- Line a 13x17" baking sheet with parchment paper and set aside.
- Break the chocolate bark into pieces and add it to a microwave-safe bowl.
- Cook on high for 2-3 minutes or until completely melted and smooth. Stir every 20-30 seconds to prevent scorching.
- Remove the melted chocolate from the microwave and add the coconut flakes and almonds, keeping a few tablespoons of each on the side to sprinkle on top.
- Stir to thoroughly combine.
- Pour the mixture onto the prepared baking sheet and spread until it covers the pan but isn't touching the sides. (You want this bark to be on the thinner side.)
- Sprinkle the reserved coconut flakes and almonds all over the top.
- Place the pan in the refrigerator until the chocolate is completely set (20-30 minutes.)
- Remove from the refrigerator and break into serving size pieces.
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