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Vicki’s Famous White and Dark Chocolate Bark

Posted by Peggy on December 21, 2011

Recipe: White and Dark Chocolate Bark


  • 2.5 pounds white or dark chocolate*
  • 3 cups whole, salted roasted almonds
  • 1/2 teaspoon vanilla, for white bark only


  1. Break chocolate into pieces.
  2. In a microwave-safe or glass bowl, microwave 3-4 minutes (depending on microwave temperature) or until melted. With a wooden spoon, stir chocolate.
  3. Stir in almonds (and vanilla if using white chocolate) and continue stirring until all almonds are covered with chocolate.
  4. Spread on a cooking sheet to desired thickness.
  5. Let sit at room temperature until cool, about 30 minutes.
  6. When chocolate has hardened, break into pieces and store in zip-lock bags or tins.

*Vicki used a 2.5 box of Ghiradelli Microwavable Candy Making and Dipping Bar

Active Time: 10 minutes

Rest Time: 30 minutes

Number of servings (yield): 1 standard sized cooking sheet is enough to fill a small tin.

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