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Chocolate Almond Bars

Chocolate almond bars are a delightful treat that showcase a perfect balance of crunchy toasted almonds and smooth, bittersweet chocolate. The recipe involves toasting nuts, melting chocolate, and layering the ingredients for a firm, glossy finish with satisfying texture contrast. Once set, they crack crisply when cut, revealing a rich and nutty interior.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 45 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams dark chocolate 70% cacao preferred
  • 150 grams almonds shelled and whole
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon unsalted butter
  • a pinch sea salt for sprinkling
  • 1 teaspoon vanilla extract

Equipment

  • Baking dish
  • Saucepan
  • Spatula
  • Knife
  • Parchment paper

Method
 

  1. Line your baking dish with parchment paper, leaving some overhang for easy removal.
  2. Spread the almonds on a baking sheet and toast in a preheated 180°C oven for about 8-10 minutes until fragrant and golden. Keep an eye on them so they don’t burn.
  3. Once toasted, transfer the almonds to a bowl and let them cool completely. Coarsely chop if you prefer smaller bites.
  4. Set up a double boiler by placing a heatproof bowl over a saucepan of gently simmering water. Add the chopped chocolate and the butter to the bowl.
  5. Stir constantly with a spatula until the chocolate and butter melt into a smooth, glossy mixture. Remove from heat once fully melted and combined.
  6. Mix the honey and vanilla extract into the melted chocolate, stirring well to incorporate all flavors.
  7. Pour the melted chocolate mixture into your prepared dish, spreading it evenly with a spatula to create a smooth layer.
  8. Sprinkle the toasted almonds evenly over the surface of the chocolate, pressing them gently into the mixture so they adhere well.
  9. Sprinkle a pinch of sea salt on top for enhanced flavor contrast.
  10. Transfer the dish to the refrigerator and chill for at least 2 hours until the chocolate is firm and glossy.
  11. Once set, lift the chocolate block out of the dish using the parchment overhang and place on a cutting board.
  12. Use a sharp knife to cut into bars or squares, wiping the blade clean between cuts for neat edges. Serve immediately or store in an airtight container.

Notes

For extra crunch, sprinkle toasted coconut flakes or dried cherries on top before the chocolate sets. Keep stored in a cool, dry place for up to a week, or freeze for longer shelf life.