Craving something sweet, rich, and utterly irresistible? This chocolate almond bark fudge is your ticket to dessert heaven. Combining the crunch of almonds with the smoothness of chocolate, this recipe is a foolproof way to satisfy your sweet tooth.
Why This Recipe Works
- The combination of dark and milk chocolate offers a perfect balance of richness and sweetness.
- Almonds add a delightful crunch and nutty flavor that contrasts beautifully with the creamy fudge.
- This recipe requires no baking, making it a quick and easy treat to whip up anytime.
- It’s customizable, allowing you to adjust the level of sweetness or add other nuts and toppings.
- The fudge sets quickly, so you’re not waiting around all day to indulge.
Ingredients
- 2 cups dark chocolate chips
- 2 cups milk chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup chopped almonds, toasted
- 1/4 tsp salt
Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Large microwave-safe bowl
- Spatula
- Knife
Instructions
Step 1: Prepare Your Pan
Line your 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. This little trick ensures your fudge doesn’t stick and comes out in perfect squares.
Step 2: Melt the Chocolate
In a large microwave-safe bowl, combine the dark and milk chocolate chips with the sweetened condensed milk. Microwave in 30-second bursts, stirring after each, until the chocolate is completely melted and the mixture is smooth. This usually takes about 2 minutes total.
Step 3: Add Flavors and Nuts
Stir in the vanilla extract and salt until well combined. Then, fold in the chopped almonds, reserving a handful for sprinkling on top. This step is where the magic happens, as the almonds add that perfect crunch.
Step 4: Transfer to Pan and Set
Pour the mixture into your prepared pan, spreading it evenly with a spatula. Sprinkle the reserved almonds on top, gently pressing them into the fudge. Let it set at room temperature for about 2 hours, or pop it in the fridge for 1 hour if you’re in a hurry.
Step 5: Cut and Serve
Once set, lift the fudge out of the pan using the parchment overhang. Cut into 1-inch squares with a sharp knife. For clean cuts, wipe the knife with a warm, damp cloth between slices.
Tips and Tricks
For an extra layer of flavor, consider toasting the almonds before adding them to the fudge. This enhances their nutty taste and adds a deeper flavor profile to your dessert. If you’re not a fan of almonds, feel free to substitute with pecans or walnuts for a different crunch. To make this recipe even quicker, you can use pre-toasted nuts. And for those who love a bit of salt with their sweet, a light sprinkle of sea salt on top before the fudge sets can elevate the flavors beautifully.
Recipe Variations
- Swap the almonds for peanuts and add a swirl of peanut butter for a peanut butter chocolate version.
- Mix in dried fruit like cranberries or cherries for a tart contrast to the sweet chocolate.
- Use white chocolate instead of milk chocolate for a sweeter, creamier fudge.
- Add a teaspoon of espresso powder to the melted chocolate for a mocha twist.
- Top with shredded coconut or mini marshmallows for added texture and flavor.
Frequently Asked Questions
Can I use only dark chocolate for this recipe? Absolutely! Using only dark chocolate will give you a richer, less sweet fudge. Just keep in mind that the sweetness level will be significantly lower, so it might appeal more to dark chocolate lovers.
How long does this fudge last? Stored in an airtight container at room temperature, this fudge can last up to 2 weeks. If you prefer it chilled, it can last up to 3 weeks in the fridge.
Can I freeze this fudge? Yes, this fudge freezes beautifully. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Summary
This chocolate almond bark fudge is a simple, no-bake treat that combines the richness of chocolate with the crunch of almonds. Perfect for any occasion, it’s sure to be a hit with everyone who tries it.