White Chocolate Almond Bark Bites

I have a thing for simple. I lovelovelove recipes that take mere minutes to put together but give your family or guests (or whoever you’re feeding) the impression you spent hours in the kitchen. Who has time for that, especially during the holidays? You know what you DO have time for? My recipe for White Chocolate Almond Bark Bites. A few minutes and two ingredients – you read that right – only TWO ingredients – are all you need.

White Chocolate Almond Bark Bites

White chocolate, which is not even REALLY chocolate but that’s a story for another day, melts like a dream. Stir in a heaping handful of sliced almonds and you can have these White Chocolate Almond Bark Bites on a party platter in minutes.

Unlike regular bark (peep my Peppermint Bark or my Halloween Candy Bark), which you spread on a baking sheet then break apart, I like dropping the melted bark onto a baking sheet by rounded tablespoonsful for bite-sized nibbles perfect for a party. Add these to your holiday menu ASAP.

Melt white chocolate gently with a double boiler to avoid scorching it.

White almond bark is a decent substitute for white chocolate if you want to save a few bucks.

Baking Sheet

Silicon Baking Sheet or Parchment Paper

Small Pot

Medium Stainless Steel Bowl

Silicon Spatula

Melting Chocolate

Stirring – you got this!

White Chocolate Almond Bark Bites

Makes about 12 bites.


4 ounces white chocolate or white almond bark (I like Baker’s Corner Vanilla Almond Bark from ALDI)

1 cup sliced almonds


Line a baking sheet with a silicon baking sheet or parchment paper.

Bring about an inch of water to a boil in double boiler. If you don’t have a double boiler fill a small pot with about an inch of water. Place white chocolate in a medium bowl and place it on top of the pot. Bring the water to a simmer, hot enough to build steam. The steam will warm the bottom of the bowl and gently melt the chocolate.

Once white chocolate is completely melted remove the bowl from the pot – use a towel or pot holder. The bowl will be hot. Stir in sliced almonds until evenly coated.

Drop bark by rounded tablespoons onto prepared baking sheet.  Chill 25-30 minutes until chocolate is set.

Store in an airtight container.


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