Creamy White Chocolate Raspberry Bark with Toasted Almonds
A quick and easy homemade snack featuring creamy white chocolate, fresh raspberries, and crunchy toasted almonds. Perfect for gifting, snacking, and crowd-pleasing with a nostalgic yet grown-up twist.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 1 hour 17 minutes
- Yield: 12 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 12 oz (340g) white chocolate chips or bars (high-quality like Ghirardelli or Callebaut recommended)
- 1 cup (125g) fresh raspberries (or thawed frozen raspberries, patted dry)
- 1/2 cup (50g) toasted sliced almonds
- 1 tablespoon (14g) unsalted butter
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Preheat oven to 350°F (175°C). Spread sliced almonds evenly on a baking sheet and toast for 5–7 minutes, stirring halfway through. Remove and let cool.
- Line a 9×13 inch (23×33 cm) baking sheet with parchment paper or a silicone baking mat.
- Chop white chocolate if using bars. Place chocolate and butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring well between each until completely smooth. Alternatively, melt over a double boiler on low heat. Stir in vanilla extract and a pinch of sea salt once melted.
- Pour melted white chocolate onto the prepared baking sheet. Use a spatula to spread evenly into a thin layer about 1/4 inch (6mm) thick.
- Quickly scatter fresh raspberries evenly over the melted chocolate. Gently press them in so they stick but don’t crush. Sprinkle toasted almonds over the top.
- Place the tray in the refrigerator for at least 1 hour, or until the bark is fully set and firm to the touch.
- Remove from fridge and peel the bark off the parchment paper. Break into irregular pieces with hands or a sharp knife. Store in an airtight container in the fridge.
Notes
Pat raspberries dry if very juicy to avoid soggy spots. Work quickly when spreading toppings as white chocolate solidifies fast. Toast almonds carefully to avoid burning. For dairy-free version, substitute butter with coconut oil and use vegan white chocolate. Store bark in airtight container in fridge up to 2 weeks or freeze up to 3 months. Avoid reheating to maintain texture.
Nutrition
- Serving Size: 1 ounce (28g) piece
- Calories: 160
- Sugar: 13
- Sodium: 20
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
Keywords: white chocolate bark, raspberry bark, toasted almonds, easy snack, homemade treat, holiday gift, quick dessert