Name: Homemade Bark Thins
Prep time: 10 min
Total time: 10 min
Ingredients: 1 package dark chocolate chips (12 oz.); 1/2 tsp vanilla extract; 1 cup almonds; 1/2 tsp sea salt

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If you love Bark Thins, you will LOVE this homemade version! Dark Chocolate Almond with Sea Salt flavored and so simple and quick to make. You get 3 times as much of this version at the store bought price!

Dark Chocolate Almond Bark pieces on parchment paper.

I love all things sweet and salty. I especially love chocolate with anything salty. Chocolate and pretzels, chocolate and nuts, you name it.

If you are a fan of chocolate bark, and more specifically, Bark Thins, then you will LOVE this homemade version. While I am certainly one for convenience, especially when it comes to candy, there is really no reason to ever by this chocolate bark again.

Why these homemade bark thins are better than the store bought:

They are cheaper. When I calculated how much it was to make this recipe homemade, it came out to roughly $5. A 4.7 ounce package of Bark Thins is about the same, more or less depending on where you buy it. This recipes makes 3 times as much as a bag of the store bought version. Enough said? I think so!
They taste a hundred times better. There is no question on this one. None. Fresh almonds, rich dark chocolate, sea salt--from scratch is the way to go. I find that Bark Thins are a bit dry and not quite as rich as I hope they would be. Not the case here. This dark chocolate crunchy goodness is spot on.
It's probably quicker or at least it is for me! This one you may argue with me on, but I can handle it. With a toddler, a trip to the grocery or any store is more than likely going to be a disaster. In the end it is quicker for me to grab everything from my pantry and make it. But I know, I know, amazon prime--I know someone will bring it up!

Ingredients you will need to make this recipe:

almonds: I use raw and unsalted almonds for this recipe. You could lightly toast them a bit to bring out the flavor if desired. If you have roasted almonds, I suggest making sure they are unsalted. Otherwise, it may be a bit too much in the end.
sea salt: these bark thins have a nice hint of salt. If it is too much for you, start with half the amount and then sprinkle more on top after freezing if desired.

4 ingredients? That's what I am talking about!

I almost always have all 4 of these things in the pantry so this is a perfect thing to whip up when I am feeling the sweet and salty craving coming on--which is very often.

How to make these homemade Bark Thins:

Crush the almonds. The best part of this recipe is that you get to get out some aggression. Place all the almonds in a plastic bag. Use a wooden spoon or a meat tenderizer and pound those almonds! You can break them down as small as you would like. I still like to have some bigger chunks. (steps 1 and 2)
Melt the chocolate chips in a medium bowl. You have two options. You can microwave it in 25 second increments, stirring in between. If you use this method, you want to make sure you do not over heat the chocolate. When you pull it out each time to stir it, stir it well. When it's mostly melted but there are still a few chunks left in, just keep stirring instead of heating more and you should be good to go! (step 2)
Your other option is a double boiler method if you don't want to use the microwave. The video in the link above shows how to use this method really well. (step 2)
Pour all of the almonds into the melted chocolate along with the vanilla and stir well to combine. (steps 4 and 5)

Place a piece of parchment on a baking sheet and pour the chocolate almond mixture over the pan and spread it out with a spatula or large spoon. Spread it evenly and thin. If you are a Bark Thin eater, they are pretty thin, so really spread that stuff out. It won't be runny so it glides where you go with it. Make sure you even out the edges as well, I have really thick corners when I make these a lot. Not a complaint necessarily though! (step 6)
Freeze! Pop these in the freezer. Since they are so thin, it really doesn't take very long to set up. I think the most I have ever chilled them is 30 minutes. Once the bark thins are solid, break them up into pieces and enjoy! (steps 7 and 8)

Pro-Tips and Recipe Notes:

If freezer space is tight and you cannot get baking sheet in easily, split this up over two baking pans or even plates to help fit more easily.
For best results, make sure not to overheat the chocolate. Make sure to remove the chocolate from heat BEFORE it is completely melted. If it overcooks, it will become thick and stiff. Scalded chocolate is never a fun thing.
You can keep these in the freezer or fridge. To be honest, they can stay at room temperature as well, but I find that they sometimes soften a bit if I keep them out of the fridge.
For dairy free, make sure to use a dairy free chocolate chip!

Close up of chocolate almond bark thins with sea salt.

Possible Substitutions and Variations:

I can honestly say these homemade Bark Thins are so versatile and there are so many fun ways to make tasty variations. Here are a few things I love to do:

Add about ½ - 1 teaspoon espresso powder for a coffee buzz flavor! Consider it a Dark Chocolate Mocha Sea Salt Bark!
Add some coconut. I know that one of the flavors of the real Bark Thins involves coconut and I am a big fan of it so I toss some in hear and there. Add about ⅓ c shredded coconut to the mix.
Play around with extracts: add some coconut extract, peppermint extract, maybe even some almond extract!
If almonds don't work for you, don't worry! You can honestly add another nut or seed instead.
For even more of that sweet and salty combo, try some crushed up pretzels as well!

Try these other chocolate recipes you will love:

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Homemade Bark Thins

If you love Bark Thins candy, you will LOVE this homemade version! Dark Chocolate Almond with Sea Salt flavored and so simple to make. You get 3 times as much of this versions at the store bought price!

5 from 13 votes

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Course: Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Chill: 30 minutes

Total Time: 10 minutes

Servings: 12

Calories: 222kcal

Author: Lorie Yarro

Ingredients

▢ 1 package dark chocolate chips (12 oz.)
▢ ½ teaspoon vanilla extract
▢ 1 cup almonds
▢ ½ teaspoon sea salt

Instructions

Place almonds in a plastic bag and seal. Using a sturdy wood spoon or an ice mallet, pound the almonds until they are chopped into small pieces mixed with crumbs.
Set almonds aside.
In a medium mixing bowl, add chocolate chips. Microwave in 25 second increments, stirring each time. Continue until melted--the key is not to overdo it. When almost all of the chips are melted, stirring a bit extra will get the rest and not overheat the chocolate.
Pour crushed almonds, vanilla and all of the sea salt except for a pinch into the bowl and stir to combine.
Line a 9x13inch baking sheet with parchment paper and pour the mixture over top and spread evenly with a spoon or spatula. Sprinkle with remaining sea salt.
Allow to set in the freezer for about 30 min.
Remove from the freezer and break into pieces.
Store in the freezer of refrigerator.

Notes

If freezer space is tight and you cannot get baking sheet in easily, split this up over two baking pans or even plates to help fit more easily.
For best results, make sure not to overheat the chocolate. Make sure to remove the chocolate from heat BEFORE it is completely melted. If it overcooks, it will become thick and stiff. Scalded chocolate is never a fun thing.
You can keep these in the freezer or fridge. To be honest, they can stay at room temperature as well, but I find that they sometimes soften a bit if I keep them out of the fridge.

Nutrition

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