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3-ingredient Almond Joy Bark

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This 3-ingredient Almond Joy Bark is a must try dessert made with the most simple of ingredients: chocolate chips, sliced almonds and coconut flakes. An easy sweet snack that you can make and store in the freezer for any time chocolatey treat.

  • Prep Time: 10 mins
  • Total Time: 1 hour

Yield: 10 pieces 1x

Ingredients

Scale

Instructions

  1. Melt the chocolate: Start by adding your chocolate chips to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. If your chocolate is too thick, add about a teaspoon of coconut oil and stir it in – it’ll give you that glossy, pourable consistency. You can also melt your chocolate on the stovetop using a double boiler method if you prefer.
  2. Prep your mix-ins: While the chocolate is melting, measure out your sliced almonds and coconut flakes. I like to toast the almonds and coconut for a couple of minutes in a skillet first — it brings out their flavor and adds a little extra crunch. It’s optional, but highly recommended.
  3. Combine and spread: Once your chocolate is melted, line a baking sheet with parchment paper. Pour the melted chocolate onto the sheet and spread it out evenly with a spatula to about ¼-inch thick.
  4. Sprinkle the sliced almonds and half of the coconut flakes evenly over the top. Use your spatula to gently mix them into the chocolate so they’re partially coated — this ensures every bite has that perfect mix of crunchy almond and chewy coconut.
  5. Then, sprinkle the remaining coconut flakes on top for that pretty, snowy finish.
  6. Set and chill: Pop the baking sheet into the freezer for about 1 hour, or until the chocolate is completely firm.
  7. Break into pieces: Once set, remove from the freezer and let it sit for 1–2 minutes at room temperature before breaking into pieces. You can go for rustic, uneven shards (my favorite look) or cut into more uniform squares if you’re gifting them.
  8. Store the bark in an airtight container in the freezer — it’ll stay perfect for weeks.
  • Author: Rachel Mansfield

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