Easy Chocolate Bark with Almonds & Sea Salt

delicious chocolate homemade bark with toasted almonds

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!



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!  


  • 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.

Triple Chocolate Candy Bar Pie with Chocolate Pretzel Crust

Triple Chocolate Candy Bar Pie with Chocolate Pretzel Crust - A luscious pie topped with whipped cream and chocolate shavings, a chocolate lover's dream.

Triple-Chocolate Candy Bar Pie with Chocolate Pretzel Crust



  • 12 oz. chocolate cookies
  • 1/2 cup unsalted butter, melted
  • 1/4 cup chopped pretzels
  • 1/4 cup cocoa powder


  • 12 oz. milk chocolate bars, chopped
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • 2 cups prepared instant chocolate pudding, chilled
  • Pinch of salt


Make the crust:

  1. Preheat oven to 350°F (175°C).
  2. Crush the cookies in a food processor or blender until fine crumbs.
  3. Stir in melted butter, cocoa powder, and pretzels until combined.
  4. Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
  5. Bake for 10 minutes, then let cool completely.

Make the filling:

  1. In a medium saucepan, heat heavy cream and butter over medium heat until simmering.
  2. Remove from heat and stir in chopped chocolate until melted and smooth.
  3. Add salt, and stir until combined.
  4. Let cool slightly, then pour into the cooled crust.
  5. Spread prepared pudding onto the top of the ganache layer.
  6. Refrigerate for at least 4 hours, or until set. 


  • For a richer ganache, use dark chocolate bars instead of milk chocolate.
  • Top with strawberries, raspberries, or chocolate shavings for an over-the-top dessert
  • Add raspberry jam or peanut butter to the top of the pudding and lightly swirl into the top layer.
  • Serve the pie chilled, but not frozen, for the best texture.

This Triple Chocolate Pie is sure to impress anyone who loves chocolate! Enjoy every decadent bite of the chocolate goodness!

Get the ingredients:

Halloween Dirt Cups

Indulge in this frightfully delicious and easy to make dessert. We grabbed some of our favorite sweet treats to create this festive delight. Just in time for Halloween!

What You'll Need:

Pumpkin Smidgens (choose your favorite)
Mini Milk or Dark Chocolate Twists
Almond Butter Crunch
1 Batch or pre-made cups of your favorite pudding flavor
6 Small cups

Prepare (or use store bought) pudding and spoon into cups, filling about halfway.

Break up Almond Butter Crunch. Sprinkle into cups and make a layer on top of the pudding.

Hint: we also like substituting Mixed Nut Clusters, Toasted Coconut Clusters, Almond Toffee or Cashew Clusters.

Next, add another layer of pudding to cover the Almond Butter Crunch layer.

Chop Mini Milk or Dark Chocolate Pretzel twists and add to the top of the final pudding layer.

Top with festive sprinkles and your favorite Pumpkin Smidgen. Enjoy!

Teenie Popper French Toast Roll-Ups

Chocolate for breakfast?  Yes, please!

Ready for some fun breakfast/brunch inspiration?
We are making french toast roll ups with Teenie Poppers. Variations on this recipe blew up on TikTok, and we are going to take it to the next level with Gertrude Hawk Chocolates. Our version features Teenie Poppers, tiny filled chocolates just the right size for added chocolatey goodness.

You can use Peanut Butter Teenie Poppers, Carmel, or Dark Raspberry. Suggested add-ins to the rolls would be banana, strawberry, raspberries or chopped toasted nuts, but just including chocolate as part of the breakfast meal is sure to turn you into a hero. 


  • 2 large eggs, beaten to blend 
  • 1/3 cup milk 
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon kosher salt
  • Tennie Poppers- Any Flavor :)
  • 12 slices soft white sandwich bread
  • Cream Cheese (room temperature works best!)
  • 2 tablespoons unsalted butter

Serve with: A dusting of confectioners' sugar, Maple syrup, fresh fruit, scrambled eggs, sausage or bacon.

For the roll-ups: Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon and salt in a medium bowl until completely combined. Set aside until ready to use.

Using a rolling pin, roll each slice of bread to flatten and make more pliable. Trim the crust off each slice.

Adding in the sweetest parts. Add cream cheese, in a thin layer to one side of each slice of bread. Arrange a few Teenie Poppers spaced out throughout each slice of bread. Depending on the size of your bread, use seven to ten Tennie Poppers. Be careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread, carefully roll into a tight log so that the Teenie Poppers are snugly wrapped in bread. Continue with remaining bread, cream cheese and Teenie Poppers.

You dip, we dip, they each get dipped! Dip each roll-up in the reserved egg mixture and turn to coat all sides, making sure that the egg seals up the exposed edge so that the roll-up doesn't unravel. Repeat with the remaining roll-ups.


Time to heat things up! Heat 1 tablespoon butter in a large skillet over medium heat and cook half of the roll-ups, gently pressing down on each roll-up to make a flat edge against the pan, until all 4 sides are golden brown and chocolate has melted, about 1 minute per side. Transfer to a plate and cover to keep warm. Repeat with the remaining tablespoon butter and remaining 6 roll-ups.

Our smallest, sweetest treats - that are good enough for breakfast.

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