Anyone else planning a day to bake ALL of the things? It’s my absolute favorite thing about the holiday season. Not only do you get to make delicious goodies, but you get to do so while spending time with family and friends. Right now I am planning a “goodie day” for my mom, sister and mother-in-law and I couldn’t be more excited. I did a little playing around to decide what we wanted to make for the masses and ended up creating this recipe for dark chocolate almond butter bark which will most DEFINITELY be making an appearance on goodie day!
I know you guys totally aren’t surprised that I’m using almond butter in my holiday treats. I’m totally obsessed. It’s sweet, it’s salty, it’s perfection. I mean, seriously, take a look at this drippy goodness and tell me you DON’T want to stick your entire mouth under that spoon… I dare you.
I used Crazy Richard’s almond butter for this dark chocolate almond butter bark because it is the perfect consistency for drizzling. Besides getting you that perfect swirl, it’s made with literally just almonds. Crazy Richard’s almond butter doesn’t have any unnecessary stuff like oils or sugars. Even though I am all for eating treats with oils and sugars on occasion when you’re truly craving it (life is about balance!) I like to use quality ingredients, like Crazy Richard’s almond butter, as much as possible.
Guys, I haven’t even mentioned one of the best parts about this dark chocolate almond butter bark… it’s SO easy! It’s seriously fool proof. Another bonus? There is zero oven time. So, you can easily whip this together while your Christmas cookies are baking.
Might I suggest making a double batch of this stuff? Because, trust me, you’ll be happy you did!
- 1, 12oz bag of dark chocolate chips
- 1 tbsp coconut oil
- ⅓ cup almond butter
- ¼ cup sliced almonds
- In a large bowl combine chocolate chips and coconut oil.
- Microwave on high for ~2 minutes until melted, stirring every 3 seconds.
- Pour melted chocolate onto a parchment paper lined baking sheet. Spread with a spatula to about a thickness of ¼".
- Next, dollop the almond butter onto the chocolate and create a swirl pattern by dragging a knife through the chocolate and almond butter.
- Finish by sprinkling sliced almonds on top.
- Place bark in the freezer for at least ~1-2 hours, or until hardened.
- Once hard, remove and break into ~12 pieces.
If you’re looking for more Crazy Richard’s almond butter-y goodness, check out this recipe for almond butter twice baked sweet potatoes. They’d be the perfect addition to your holiday dinner!