Looking for a quick and delicious homemade treat that's perfect for gifting or satisfying your sweet tooth? Our chocolate bark recipe features the rich flavors of our Gertrude Hawk dark and milk Candy Bars is your answer! Toasted almonds add a delightful crunch, while the sprinkle of sea salt provides a delightful contrast. Best of all, it comes together in just a few simple steps and requires minimal ingredients. So, grab your chocolate bars, and get ready to indulge in this irresistible bark!

Ingredients:

• 4-6 Gertrude Hawk dark chocolate bars, chopped (about 1 cup)
• 3 Gertrude Hawk milk chocolate bars, chopped (about 3/4 cup)
• 1/2 cup whole almonds, toasted
• 1/4 teaspoon sea salt sprinkle

Instructions:

For the Toasted Almonds:

Heat a dry skillet over medium heat.

Spread the almonds in a single layer on a baking sheet (or skillet) and bake for 3-5 minutes, stirring occasionally, until fragrant and lightly golden brown. Be careful not to burn them!

Transfer the toasted almonds to a plate to cool.

For the Chocolate Bark:

Line a 1/4 baking sheet, or 9x12 casserole dish with parchment paper.

Place chopped milk chocolate in a microwave-safe bowl.

Heat the chocolate in short bursts of 30 seconds on 50% power, stirring after each burst. Continue heating and stirring until the chocolate is almost melted, then let the residual heat melt the remaining bits to create a smooth, velvety chocolate mixture. Be very careful not to overheat the chocolate, as it can seize and become unusable.

Pour the melted dark chocolate onto the prepared dish and spread into an even layer. Repeat the process for the milk chocolate, and drizzle over the dark chocolate to create a contrast of color between the dark and milk chocolate.

Use a knife or spoon to lightly swirl the chocolate together if desired.  

Sprinkle the toasted almonds over the top, then finish with the sea salt.

Refrigerate for at least 30 minutes, or allow to cool at room temperature for about 2 hours until the chocolate is set.

Break the bark into pieces by cutting or breaking by hand. Enjoy!  

Tips:

• If you don't have sea salt, use regular table salt, but be sure to use less, as it is more potent.
• You can add other toppings to your bark, such as dried fruits, pretzels, or sprinkles. 
• Be sure to let the chocolate cool completely before breaking it into pieces. Otherwise, it will be too soft and difficult to handle.
• Store leftover bark in an airtight container in the refrigerator for up to two weeks.