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Almond-Cherry Chocolate Bark


So easy and delicious! Vitamin E in the nuts gives skin a healthy glow, and chocolate— well, do we really need to sell you on that?

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Rate this recipe 4.8/5 (15 Votes)


  • 3/4 cup whole skin-on almonds
  • 12 ounces dark chocolate (60 percent to 70 percent cocoa)
  • 1/2 teaspoon pure vanilla extract
  • Toasted almonds
  • 1/3 cup dried tart cherries


Servings 24
Preparation time 15mins
Cooking time 20mins


Step 1

Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl.

Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl.

Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces.

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