Coconut Almond Chocolate Bark is like a homemade almond joy, except even better. Easily made with chocolate chips, vanilla, almonds, and shredded coconut.
COCONUT ALMOND CHOCOLATE BARK
Coconut Almond Chocolate Bark is the ultimate easy candy recipe. You just need 4 ingredients, a microwave, a fridge, and a little bit of patience to wait for the chocolate to set. This simple treat comes out perfect with practically no effort, and it’s a great recipe for young kids to help out with since there’s no oven or hot stoves involved.
Almond Bark is the perfect candy for the whole family to enjoy together. Kids will love the sweet chocolate with a little bit of crunch and you’ll love the slightly more grown-up taste brought to it by the coconut and almonds.
You can make this recipe any time you have a sweet tooth, but it’s especially great to have around the holidays. Candy Bark makes an easy homemade gift that you can give to neighbors, family, or friends. It’s also perfect to put out at a holiday party along with classic Christmas Cookies. No matter when you make Coconut Almond Chocolate Bark it’s sure to be a favorite with everyone who tries it.
HOW TO MAKE EASY COCONUT ALMOND CHOCOLATE BARK
- Prep: You’ll want a half sheet pan for this recipe. Line the pan with parchment paper so the chocolate will be easy to take out once it’s done.
- Chocolate: Add the semi-sweet chocolate chips to a microwave-safe glass bowl. Microwave in 30 seconds increments, stirring between each one until the chocolate chips are melted and smooth. Be sure to keep the microwave on half power so the chocolate doesn’t burn. Stir in the vanilla extract to add some extra rich flavor. Pour the chocolate into your prepared baking sheet and use a spatula to spread it out evenly.
- Toppings: Sprinkle the almonds followed by the coconut flakes evenly on top while the chocolate is still soft. Press the nuts and coconut slightly into the chocolate so they won’t just fall off the top.
- Set: Refrigerate the Coconut Almond Chocolate Bark for at least 30 minutes to harden the chocolate.
- Break: Break the bark apart before serving. You can use a kitchen mallet or your hands to make it into small pieces. If you prefer to have the chocolate in even squares, use a butter knife warmed under hot water to cut halfway through, so you can break it like a candy bar.
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VARIATIONS ON COCONUT ALMOND CHOCOLATE BARK
- Chocolate: If you want to change the chocolate in this recipe, exchange the semi-sweet chocolate chips for milk chocolate chips, dark chocolate chips, or white chocolate chips. You could also cut the amount of semi-sweet chocolate chips in half and add a layer of melted white chocolate, or peanut butter chips on top.
- Nuts: Easily exchange the almonds in the Chocolate Bark for any other nut you prefer like pistachios, walnuts, or peanuts.
- Crust: You can make a graham cracker or Oreo crust for the bark. Use a food processor to break your chosen ingredient into crumbs. Mix the crumbs with softened butter, so they stick together and are easy to shape. Press the crust into the base of your prepared pan and pour the melted chocolate over the top.
- More toppings: There are plenty of toppings you can add to Almond Chocolate Bark. Try sprinkling on some mini marshmallows, pretzel pieces, or M&M’s. You could also drizzle melted caramel or peanut butter over the top.
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HOW TO STORE COCONUT ALMOND CHOCOLATE BARK
- Serve: You can keep Chocolate Bark at room temperature for up to 10 days. Keep it in an airtight container in a cool place so the chocolate doesn’t melt.
- Store: Kept in an airtight container in the fridge Coconut Almond Chocolate Bark will stay good for up to 3 weeks.
Freeze: This is a great recipe to make ahead of time and store in the freezer. It will keep well for up to 6 months. For the best results, break your candy bark into pieces, and store it in a freezer bag with the layers separated by parchment paper.
Coconut Almond Chocolate Bark
- Line a half sheet pan with parchment paper.
- Add the chocolate chips to a large glass bowl.
Microwave the milk chocolate chips on half power (very important) until melted, stirring every 30 seconds.
- Stir in the vanilla extract.
- Pour chocolate evenly into the baking sheet and spread gently.
- Sprinkle the almonds and coconut over the chocolate.
- Press gently into the chocolate as the toppings are very light and they may not otherwise stick.
Refrigerate until set, about 30 minutes.
- Break into chunks to serve.