Best Almond Joy Bark Recipes

ALMOND JOY CHOCOLATE BARK

Almond Joy Chocolate Bark image

I'm slightly obsessed with Mounds and Almond Joy this week. I've been making tons of coconut, chocolate and almond recipes the last few days. So far, this one for gluten free Almond Joy Chocolate Bark is my family's favorite. I like the way the toasted coconut adds a tiny crunch to the bigger crunch of the almonds, all of it enrobed in delicious dark chocolate, of course. Go ahead and try some, see for yourself! http://www.elanaspantry.com/almond-joy-chocolate-bark/

Provided by Elanas Pantry

Categories Candy

Time 2h10m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 cups dark chocolate, 73%
1/2 cup almonds, toasted
1/4 cup shredded coconut, unsweetened (toasted at 350 for 6-8 minutes)

Steps:

Melt chocolate over very low heat.
Pour chocolate into a parchment lined 8x8 inch baking dish.
Scatter almonds and 3 tablespoons of coconut over chocolate.
Using a spatula spread the mixture evenly back and forth to ½ inch thickness.
Sprinkle remaining tablespoon of coconut on top of mixture.
Place bark in fridge for 2 hours to set.
Break into square bars.
Serve.

Nutrition Facts : Calories 379.8, Fat 36.9, SaturatedFat 18.5, Sodium 85.6, Carbohydrate 21.2, Fiber 10.4, Sugar 3.8, Protein 10.2

ALMOND JOY® BARK

Almond Joy® Bark image

Made with 73% cacao, almonds, coconut, flax seeds, and chia seeds.

Provided by TabiMc

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h

Yield 32

Number Of Ingredients 10

Ingredients

2 cups roughly chopped almonds
1 cup unsweetened flaked coconut
¼ cup chia seeds
¼ cup flax seeds
2 tablespoons evaporated cane juice
¼ teaspoon Himalayan pink salt
½ cup honey
1 ½ tablespoons coconut oil, melted
1 ½ teaspoons vanilla extract
3 (4.23 ounce) packages extra-large dark chocolate bars (such as Hershey's® Special Dark®)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine almond, coconut, chia seeds, flax seeds, evaporated cane juice, and salt in a bowl.
Whisk honey, coconut oil, and vanilla extract together in a bowl. Pour into the almond mixture; mix well.
Pour mixture onto the prepared baking sheet; press down with a piece of parchment paper until flattened.
Bake in the preheated oven until light golden brown, 10 to 14 minutes. Let bark cool, about 5 minutes.
Break chocolate bars into the top of a double boiler over simmering water; heat, stirring every 30 seconds, until melted, about 5 minutes. Spread evenly over bark.
Chill in the refrigerator until set, about 20 minutes. Cut into 32 pieces. Place pieces in a resealable storage container; chill in the refrigerator until hardened.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 14.4 g, Cholesterol 0.1 mg, Fat 11.5 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 4.9 g, Sodium 20.9 mg, Sugar 10.3 g