Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Bittersweet Chocolate Bark with Marcona Almonds

Pernille Pedersen

Yield: Yields about 2 lb.

Salty almonds meet deep, dark chocolate in this festive party nibble. If you can’t find Spanish Marcona almonds, which are generally sold salted, use toasted blanched almonds and add a good pinch of salt to the brittle.


  • 1 cup plus 2 Tbs. granulated sugar
  • 9 oz. Marcona almonds, coarsely chopped and sifted
  • 1 lb. bittersweet chocolate, coarsely chopped

Nutritional Information

  • Calories (kcal) : 240
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 65
  • Carbohydrates (g): 27
  • Fiber (g): 4
  • Protein (g): 5


Make the almond brittle

  • Line a heavy-duty rimmed baking sheet with foil. Put the sugar in a 2-quart heavy-duty saucepan. Add 1/4 cup water and swirl (don’t stir) to moisten. Cover and boil over high heat until starting to turn golden around the edges, about 4 minutes. Remove the lid and cook, swirling occasionally, until the caramel is deep amber, 3 to 4 minutes more. Stir in half of the nuts. Pour the mixture onto the foil-covered baking sheet, and spread to 1/8 inch thick. Cool completely at room temperature.

    Peel the brittle off the foil, chop coarsely, and sift through a medium-fine sieve to remove the extra-small pieces and the brittle dust, which will make the chocolate bark too sweet. At this point, you can proceed with making the bark, or store the brittle in an airtight container in the freezer for up to a week.

Make the chocolate bark

  • Line two 8×8-inch pans with foil. In a 12-inch skillet, bring 1 inch of water to a boil over high heat. Reduce the heat to maintain a bare simmer. Put the chocolate in a dry stainless-steel bowl that fits in the skillet and put the bowl in the simmering water bath. Stir until most of the chocolate is melted, about 5 minutes. Remove the bowl from the water—be careful not to get any water in the chocolate—and stir until smooth. Stir in the remaining almonds and the almond brittle.

    Divide the chocolate mixture between the prepared pans, making sure that none of the brittle is exposed. (The brittle will sweat and soften if not coated in chocolate.) Shake the pan a little to level the chocolate. Refrigerate until firm, about 30 minutes. Turn out the bark and remove the foil. Cut into small, rustic pieces and refrigerate for up to 1 week before serving.


Rate or Review

Reviews (5 reviews)

  • winstonk | 12/10/2012

    Excellent and this may have gotten the most compliments at the holiday party even up against the croquembouche. The Marcona almonds and brittle added a lot and will keep this a standard for parties and gifts.

  • SeattleCook | 12/06/2011

    I have made this several times. I don't bother with the brittle, just chop up the almonds and add to the melted chocolate. Delicious.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.