If you have had Ritter sport’s chocolate covered almond bars, it might be awfully hard to forget them. I am not sure about you, but for some of us, it can be hard to find where we are. This partly led me to decide to try and make my own chocolate covered almond bars, which I have a feeling you will really like.

Ingredients for Chocolate Covered Almond Bars

Chocolate: hahahaha duh! I can almost see your eye roll as you wonder why this needed to be spelled out. Well, it does dear reader, and here’s why. Opt for good quality chocolate, whether you choose to go the dark chocolate route or the milk chocolate route. I did both.

Almonds: use almonds with skin, for that slight tang and mild bitterness that just works so perfectly with both dark and milk chocolate. The almonds should not be stale.

How to Make Chocolate Covered Almond Bars

Toasting: Measure the sugar, a pinch of salt and water into a non-stick frying pan over low heat. Stir until the sugar dissolves then toss in the almonds and keep stirring as they toast. After a few minutes, the sugar will start to caramelize but will later harden.

You may hear popping and see some unwanted smoke, so take the pan off the fire for about a minute and keep on stirring the almonds to get the hardened sugar to melt. Then put it back on the fire and keep on stirring until the almonds start to get glossy. The whole process will take anywhere from 10-15 minutes.

Transfer: the almonds onto parchment paper and using a spatula or fork, try to arrange the almonds into 2 rectangles/shapes of a chocolate bar. Do this when the almonds are still hot so that the caramelised sugar sticks the almonds together. Sprinkle a little pinch of salt over the almonds, this is optional if you do not want that contrasting sweet and salty almond flavour.

For precision, you could line 2 rectangular cake tins with parchment paper and arrange the almonds inside before proceeding to the next step.

Melt: the chocolates separately over a bain-marie or in the microwave, give them a few minutes to cool then try to evenly pour each one at a time over the almond bar, starting with the edges then moving toward the middle.

Use a spatula to even out the top of the chocolate and onto the sides of the bar to cover the almond bar

Store: the chocolates in the fridge/freezer to harden. Leave it out for a few minutes to come to room temperature before cutting.

Don’t forget to let me know if you liked the chocolate almond covered bars, if you didn’t I would definitely like to know why :(.

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Print Recipe

Chocolate covered almonds

(+5 rating, 1 votes)

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Dessert – International

By Angela – Serves: Makes 2 bars

Prep Time: 1 minute – Cooking Time: 18 minutes – Total Time: 18 minutes

An easy to make dessert for chocolate lovers, made with almonds toasted in sugar and a pinch of salt, finished with melted chocolate.

Ingredients

• 130g dark chocolate
• 130g milk chocolate
• 64g granulated sugar (4 tbsp)
• 30ml water (2 tbsp)
• 170g almonds with skin
• sea salt

Instructions

1

Measure the sugar, a pinch of salt and water into a non-stick frying pan over low heat. Stir until the sugar dissolves then toss in the almonds and keep stirring as they toast.

2

The sugar will start to caramelize but will then harden. You may hear popping and see some unwanted smoke, so take the pan off the fire for about a minute and keep on stirring the almonds to get the hardened sugar to melt. Then put it back on the fire and keep on stirring until the almonds start to get glossy. The whole process will take anywhere from 10-15 minutes.

3

Transfer the almonds onto parchment paper and using a spatula or fork, try to arrange the almonds (in equal portions) into 2 rectangles/shapes of a chocolate bar. Do this when the almonds are still hot so that the caramelised sugar will stick the almonds together. Sprinkle a little pinch of salt over the almonds

4

Melt the chocolates separately over a bain-marie or in the microwave, give them a few minutes to cool then try to evenly pour each one at a time over the almonds bar, starting with the edges then moving toward the middle.

5

Use a spatula to even out the top of the chocolate and onto the sides of the bar to cover the almond bar

6

Store in the fridge/freezer to harden and let come to room temperature before cutting.

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