Caramelized Almond Rocky Road Bark – dark chocolate covered with sweet, salty, gooey, and crunchy – perfect dessert for all of your holiday entertaining and gifting!
Do you want to guess how many times I typed caramelized onion rocky road bark?
Every time, that’s how many times. Apparently I love caramelized onions so much that my typing hands have a memory for them.
Mmm, they are good.
…and so are caramelized almonds. A totally different technique to make those, but just like a pan of caramelized onions, I could stand at the kitchen counter and eat a whole pan of these almonds.
Onions almonds onions almonds – confused yet?
During the holidays, I ordered several cases of Chuao chocolate bars to give as thank you gifts to a large group of friends who had done something very nice for me last year. Many of the boxes were their dairy free / vegan friendly bars, but at least one whole case had boxes of regular bars, for my non vegan friends.
One bar I ordered several boxes of was the Ravishing Rocky Road bar. Then I sent them all away to my friends.
I’ve been thinking of those bars ever since, and finally kinda sorta recreated them in this bark. No onions added.
For this recipe, I used Enjoy Life Dark Chocolate Morsels which are dairy, nut and soy free. These are their newest product in their baking chocolate lineup. The first thing I did with them was a taste test in my favorite chocolate chip cookie – perfect! I took a chance that they would melt into a delicious dark chocolate bark, and again, they performed perfectly.
Not pink or red, but my Valentines will be enjoying bark this week.
Caramelized Almond Rocky Road Bark
YIELD: 20-24 two inch pieces
dairy, egg, and gluten free, vegan
INGREDIENTS:
10 ounces dark chocolate (72-88%)
1/3 cup caramelized almonds (recipe follows)
4-5 toasted coconut marshmallows
sprinkling sea salt
INSTRUCTIONS:
Line a baking sheet with parchment.
In saucepan over lowest heat, melt chocolate. Remove from heat and cool slightly.
Pour onto parchment; using an offset spatula, spread in an even layer to desired thickness (this recipe is about 1/8 inch). Sprinkle with sea salt.
Add toppings: marshmallows then almonds, in uniform pattern so each piece of bark is covered. Sprinkle with sea salt. Allow to cool (in refrigerator), break or cut into pieces.
Caramelized Almonds
dairy, egg, and gluten free, vegan
INGREDIENTS:
1/4 cup brown rice syrup
1-2 tablespoons coconut sugar
1/3 – 1/2 cup almonds
INSTRUCTIONS:
Preheat oven to 300 degrees. 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.
Happy Valentines Day!
printable Caramelized Almond Rocky Road Bark recipes:
- 10 ounces dark chocolate (72-88%)
- ⅓ cup caramelized almonds (recipe follows)
- 4-5 toasted coconut marshmallows
- sprinkling sea salt
- Line a baking sheet with parchment.
- In saucepan over lowest heat, melt chocolate. Remove from heat and cool slightly.
- Pour onto parchment; using an offset spatula, spread in an even layer to desired thickness (this recipe is about ⅛ inch). Sprinkle with sea salt.
- Add toppings: marshmallows then almonds, in uniform pattern so each piece of bark is covered. Sprinkle with sea salt. Allow to cool (in refrigerator), break or cut into pieces.
- ¼ cup brown rice syrup
- 1-2 tablespoons coconut sugar
- ⅓ - ½ cup almonds
- Preheat oven to 300 degrees. 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.
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