Chocolate Bark Two Ways: Dark Chocolate Almond Sea Salt & White Chocolate Oreo

A layer of dark chocolate teeming with salted, crushed almonds. Or perhaps a blanket of white chocolate intertwined with generous bits of Oreo. Which is your favorite? Perhaps you’ll have to try both…

Chocolaholics unite!

 

The Ingredients

For White Chocolate Oreo Bark:

11 ounces (1 1/3 cups) white chocolate chips (I like Ghirardelli)

20 mini-Oreos (or regular if you have on hand)

 

For Dark Chocolate Almond Sea Salt Bark:

11 ounces (1 1/3 cups) good quality bittersweet chocolate chips (I like Ghirardelli)

3/4 cup salted almonds

Or other mix-ins…

The Steps

Line an 8×8 glass pan with parchment paper or foil, so you can easily lift hardened chocolate out of pan when cooled.

In a microwave safe bowl, microwave chocolate chips in 30-second intervals, stirring in between, until completely melted. Set aside.

For White Chocolate Oreo Bark: In a plastic bag, crush 15 mini Oreos to coarse pieces. Mix pieces into melted white chocolate. Pour chocolate into lined pan. Crush 5 more mini-Oreos, and garnish the top of the bark. Refrigerate for ~30 minutes, until hard. Break into pieces. Keep at room temperature for up to one week.

For Dark Chocolate Almond Sea Salt Bark: In a plastic bag, crush almonds to coarse pieces. Use the bottom of a bowl to crush almonds, in bag, on the kitchen counter. Mix almond pieces into melted dark chocolate. Pour chocolate into lined pan. Refrigerate for ~30 minutes, until hard. Break into pieces. Keep at room temperature for up to one week.

 

The Steps with Pictures

Line an 8×8 glass pan with parchment paper or foil, so you can easily lift hard chocolate out of pan when cooled.

In a microwave safe bowl, microwave chocolate chips in 30-second intervals, stirring in between, until completely melted. Set aside.

For White Chocolate Oreo Bark: In a plastic bag, crush 15 mini Oreos to coarse pieces. Mix pieces into melted white chocolate. Pour chocolate into lined pan.

Crush 5 more mini-Oreos, and garnish the top of the bark.

Refrigerate for ~30 minutes, until hard. Break, with hands, into half-fist-sized pieces. Keep at room temperature for up to one week.

For Dark Chocolate Almond Sea Salt Bark: In a plastic bag, crush almonds to coarse pieces. Use the bottom of a bowl to crush almonds, in bag, on the kitchen counter. Mix almond pieces into melted dark chocolate. Pour chocolate into lined pan. Refrigerate for ~30 minutes, until hard. Break, with hands, into half-fist-sized pieces. Keep at room temperature for up to one week.

 

 

 

 

 

close

Never Miss A Recipe?

FREE SUBSCRIPTION: SIGN UP TO RECEIVE THE LATEST RECIPES FROM GRACE, PLUS SOME EXCLUSIVE UPDATES ONLY SHARED WITH SUBSCRIBERS!

We don’t spam! Read our privacy policy for more info.

Follow:
Share:

Leave a Reply

Your email address will not be published.


Looking for Something?