Sea-Salted Smoky Almond Chocolate Bark

The only thing better than a great candy recipe is a great candy recipe with only three ingredients, filled with things that are good for you and that is completely simple.  So, without further ado, I present to you…Sea-Salted Smoky Almond Chocolate Bark, the new star in your homemade candy firmament.  It has a place every year, along with my Peanut Butter Fudge and biscotti, on the plates I take to the librarians and people who work at other places I frequent, and is always a big hit.  Put that star power to work for you this year and just smile deprecatingly when people rave about how good it is.  (I gave out recipes to two of the painters just today.)  🙂

Sea-Salted Smoky Almond Chocolate Bark

8 oz. dark chocolate, broken into small pieces

½ c. smoked-flavor almonds, coarsely chopped, divided  (I often use more.)

1/8 t. sea salt (preferably large crystal)  (I often use a bit more of this, too.)

1. Line an 8” baking pan with waxed paper.
2. Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) for 45 seconds.  Stir.  If pieces retain some of their original shape, microwave at additional 10-15 second intervals, stirring just until melted.  Stir in ¼ c. almonds.
3. Pour into prepared baking pan.  Sprinkle with remaining almonds.  Tap pan several times to spread chocolate and settle nuts.  Sprinkle with sea salt.  Refrigerate for about 1 hour or until firm.  Break into pieces.  Store in airtight container at room temperature.

I recommend this large bag rather than the small can, because you’re going to want to make these often!

The best deal I know for top quality chocolate is the Trader Joe’s Pound Plus bar, weighing in at 17.6 oz./550 g.  One bar will make two batches of candy, with an extra square or two for you if you like.

Refrigerate:

Eat, share, love.