Hot Cocoa Almond Bark… dark chocolate with white chocolate swirl, marshmallows, almonds, and a dusting of hot cocoa…. a super easy recipe to throw together for a holiday party and it’s oh so festive! Thanks Blue Diamond Almonds for sponsoring this post.
I so need you this morning because last night was rough.
The babe ate every 2 hours so I’m feeling like a zombie!!! Hence why some of you may have noticed this recipe was missing the photos and my ramblings… when the babe decides to finally sleep at 7am, mama sleeps too.
So coffee in hand, I edit this blog post so that you can see how yum yum this Hot Cocoa Almond Bark looks. Seriously, it’s perfect for the holiday season and entertaining your dinner party guests.
It can’t be easier to make (and eat)… melt chocolate, add toppings, and pop in fridge to cool harden up before you break it into chunks. The addition of almonds to this bark give a craveable crunch and that sweet and salty vibe that we all love. And oh those marshmallows and hot cocoa make you feel like a kid again. Enjoy.
Hot Cocoa Almond Bark… dark chocolate with white chocolate swirl, marshmallows, almonds, and a dusting of hot cocoa…. a super easy recipe to throw together for a holiday party and it’s oh so festive!
- 4 ounces 60% cacao bittersweet chocolate
- 4 ounces white chocolate
- 1/4 cup Blue Diamond Lightly Salted Almonds, chopped
- 1/4 cup miniature marshmallows
- 1/2 packet instant hot chocolate mix
- Melt chocolate on stovetop by filling small pot a third of the way full with water, and place a heat proof bowl that fits tightly on top of pot.
- Place dark chocolate in bowl and heat over medium low until melted thoroughly, stirring often.
- Line baking sheet with parchment paper and pour dark chocolate on parchment, spreading chocolate out evenly into thin layer.
- In clean heat proof bowl, repeat process to melt white chocolate.
- Scoop white melted white chocolate out of bowl and pour on top of dark chocolate. Run spatula through chocolate to make a marbled look with white and dark chocolate.
- Top chocolate with almonds and marshmallows.
- Using a fine mesh sieve, spinkle hot chocolate on top of bark.
- Allow to cool in refrigerator until chocolate hardens.
- Break chocolate into bitesized pieces to form bark.
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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