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Chocolate Almond Bars

These chocolate almond bars combine crunchy toasted almonds with a silky, rich chocolate coating, creating a delightful texture contrast. The process involves toasting almonds, melting chocolate, and mixing them with a sweet, buttery base, then chilling until firm to achieve a glossy, crackly finish. The result is an indulgent treat with a satisfying crunch and smooth chocolate layers.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sliced almonds for toasting
  • 1.5 cups dark chocolate 70% cacao preferred
  • ½ cup unsalted butter melted
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • pinch sea salt for sprinkling

Equipment

  • Baking pan
  • Parchment paper
  • Double boiler or heatproof bowl
  • Spatula
  • Sharp Knife

Method
 

  1. Line your baking pan with parchment paper, leaving some overhang for easy removal. Preheat your oven to 180°C (350°F).
  2. Spread the sliced almonds evenly on a baking sheet and toast in the oven for 8-10 minutes until golden and fragrant. Shake the pan once or twice to ensure even toasting. Let them cool completely.
  3. Place the dark chocolate in a heatproof bowl set over simmering water or a double boiler. Gently melt the chocolate, stirring occasionally, until smooth and glossy. Remove from heat and set aside.
  4. In a mixing bowl, combine the melted butter, sweetened condensed milk, and vanilla extract. Warm slightly if needed to loosen, then whisk until the mixture is smooth and cohesive.
  5. Fold the toasted almonds into the buttery mixture, ensuring they are evenly distributed. Then, gently fold in the melted chocolate until all ingredients are well combined and the mixture is thick and sticky.
  6. Transfer the mixture into the prepared pan. Use the back of a spatula to press it firmly into an even layer, smoothing the top as much as possible.
  7. Place the pan in the refrigerator and chill for at least 2 hours, or until the mixture is firm and set.
  8. Once set, melt an additional small amount of chocolate if desired for a glossy top layer. Spread over the chilled mixture, then sprinkle lightly with sea salt for added flavor and crunch.
  9. Return the pan to the fridge for another 30 minutes to set the top layer. Then, use the parchment overhang to lift the block from the pan. Use a sharp knife to cut into bars of your preferred size.
  10. Serve these bars at room temperature for a softer bite or straight from the fridge for a crunchier texture. Enjoy the perfect balance of crackly almond and silky chocolate with every bite!

Notes

For extra flavor, sprinkle with additional sea salt or chopped toasted almonds on top before chilling. Keep stored in an airtight container in the fridge for up to a week, and let sit at room temp for 10 minutes before serving for the best texture.