Ingredients:

  • 12 ounces (340g) semi-sweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) slivered almonds
  • 1/4 teaspoon coarse sea salt
  • Sprinkles, dried cranberries, or other toppings (optional)

Instructions:

  1. Spread almonds in a dry skillet over medium heat. Toast until fragrant and lightly golden, stirring frequently to prevent burning. Remove from heat and let cool slightly.
  2. Melt chocolate chips using your preferred method: either in the microwave (in 30-second intervals, stirring in between to prevent burning) or in a double boiler over simmering water. Stir in vanilla extract.
  3. Line a baking sheet with parchment paper or a silicone mat. Pour the melted chocolate onto the prepared sheet and spread it into an even layer about 1/4 inch thick.
  4. Sprinkle the toasted almonds and sea salt evenly over the melted chocolate. Add any other desired toppings now.
  5. Place the baking sheet in the refrigerator and chill for at least 30 minutes, or until the chocolate is firm.
  6. Once the chocolate is completely set, break the bark into irregular pieces.