Caramelized almond rocky road bark is dark chocolate bark with sweet, salty, gooey, and crunchy flavors and textures. Perfect dessert for holiday entertaining and gifting!
recipe originally published February 12, 2014
Rocky Road Bark
This quick and easy caramelized almond rocky road bark is perfect for holiday gifting, snacking, and all the Christmas cookie trays!
Dairy Free Bark Recipe
For this recipe, I used these dairy free chocolate chips which are also nut and soy free. I took a chance that they would melt into a delicious dark chocolate bark, and they performed perfectly.
Happy Valentines Day!
Did you make this recipe?
Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!
Rocky Road Bark
Caramelized almond rocky road bark is dark chocolate bark with sweet, salty, gooey, and crunchy flavors and textures. Perfect dessert for holiday entertaining and gifting!
Ingredients
- ¼ cup brown rice syrup
- 1-2 tablespoons coconut sugar
- ⅓ - ½ cup almonds
- 10 ounces dark chocolate (72-88%)
- ⅓ cup caramelized almonds
- 4-5 toasted coconut marshmallows
- sprinkling sea salt
Instructions
- Preheat oven to 300 °F . Line a baking sheet with parchment.
- In saucepan over medium heat, add brown rice syrup and stir until heated / thinned.
- Add almonds, stir to coat completely.
- Remove from heat, pour almonds into middle of parchment. Spread into single layer, sprinkle with coconut sugar.
- Bake for 12-15 minutes, syrup will bubble. Remove from oven, allow to cool. Break apart any pieces stuck together.
- Line baking sheet with another piece of parchment.
- In saucepan over lowest heat, melt chocolate. Remove from heat and cool slightly.
- Pour melted chocolate onto parchment.
- Using an offset spatula, spread in an even layer to desired thickness (this recipe is about ⅛ inch).
- Add toppings: marshmallows then almonds, in uniform pattern so each piece of bark is covered.
- Sprinkle with sea salt.
- Allow to cool (in refrigerator). Once set, break or cut into pieces.
Notes
dairy, gluten free vegan recipe
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 106Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 94mgCarbohydrates: 17gFiber: 3gSugar: 9gProtein: 1g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Lisa @ Panning The Globe says
I love your new twist on almond bark! Caramelized almonds sound divine - the onions would be fine with me too! I love caramelized anything.... and the coconut marshmallows are such a fun idea. I'm definitely going to make this!
Carmella says
Ya know, with the right combination of flavors, a caramelized onion bark might be doable! Haha jk... Probably. Either way, almonds were probably the right choice
Michelle | A Dish of Daily Life says
I've been wanting to make bark! This looks like a great recipe to start with!
Sabrina Modelle says
Oh my goodness, Kristina! These are my favorite flavors all rolled into one! I am so making this + your coconut marshmallows. Happy V-Day to me 😉
Kristina Sloggett says
I hope you enjoyed - this bark gets made around here more than any other - something about those sugary almonds! cheers Sabrina!
Michelle @ A Dish of Daily Life says
I have a thing for caramelized onions too. And I do the same thing...my hands get so used to typing one thing and I type it over and over again before I get it right. Too funny! Anyway...these look awesome! And I am pretty sure when I make them, they're not going to last more than a few minutes. 🙂
Kristina Sloggett says
yep - they go quickly for sure, Michelle!
pam (Sidewalk Shoes) says
This looks so good!!!!
Lisa @ Garnish with Lemon says
I've never made caramelized almonds before, but you can bet that is going to change now. I love caramelized onions too 🙂 I'm betting these never make it off the pan.
Sue @ It's Okay to Eat the Cupcake says
Wow, what a creative approach! This looks delicious - you've got some lucky friends!
Shanna @ Pineapple and Coconut says
I don't think the toasted coconut marshmallows would make it to the bark, I would eat them all first. ha ha. This bark looks and sounds so good!