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Super Salted Almond Bark

Course Snacks
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 sheet


  • 12 ounces semisweet chocolate chips or baking chocolate chopped up
  • 1/3 cup whole almonds you might use a little more or less
  • ~1 tablespoon flakey sea salt
  • 1 tablespoon coconut oil


  • Toast almonds in a toaster oven or regular oven for about 5 minutes at 400 degrees. Keep an eye on them so they do not burn! Chop into small pieces.
  • Cover a sheet pan with parchment paper.
  • Spoon coconut oil into a microwave-safe bowl and top with chocolate chips. Microwave in 30 second intervals on high, stirring in between. Mine took 3 rounds to melt completely.
  • Pour chocolate out onto parchment paper and spread into a large square.
  • Sprinkle on as many almonds as you’d like.
  • Sprinkle on salt to your taste.
  • Chill in freezer for about 30 minutes.
  • Allow to come to room temp and cut into squares, triangles, dodecahedrons, etc.
  • Store in the fridge or freezer for super crunchy chocolate bark!