Prep time: 10 minutes
Total time: 15 minutes
Yield: 1 lb.

Ingredients:

  • 1½ cups whole almonds
  • 10 oz. bittersweet chocolate (60-70% cacao) chips, or finely chopped
  • 1 Tb. pure 100% vegetable shortening
  • ½ tsp. pure vanilla extract, optional
  • Coarse flake sea salt

Directions:

  • 1

    Line a 9x13-inch rimmed baking sheet with parchment paper (be sure to leave a few inches of overlap on each side). Spread half the almonds evenly on the baking sheet and set aside.

  • 2

    Melt the chocolate together with the shortening. You can use either a double boiler over a gentle simmer or a heatproof glass bowl in the microwave. Stir constantly and continue scraping down the sides to keep the chocolate together. After the chocolate is melted and smooth, mix in vanilla extract.

  • 3

    Pour the melted chocolate into the prepared baking sheet. Use a spatula to help even the chocolate across the whole sheet. Add the remaining almonds evenly on top and gently press into the chocolate. (Pro tip: You can use another baking sheet to push all the almonds in a bit at the same time!) Now, add some sea salt for a little extra flavor!

  • 4

    Tap the bottom of the pan against your counter to release any remaining air bubbles in the chocolate. Put the sheet in the fridge for 20 to 25 minutes to set, and let it sit at room temperature for an hour to completely set.

  • 5

    Once the chocolate is completely set and hardened, lift the bark out of the pan with the parchment paper. Use a large knife to cut the bark. Or for a more authentic look, you can break the bark with your hands for that classic “shattered” look!