Made with white chocolate, almonds and butter in the microwave, this white almond bark recipe only has 3 ingredients, tastes delicious and is super easy to make. No baking required!
This white almond bark recipe is a mouth-watering candy that is fast and super easy to make. And always makes an appearance at our family Christmas get-together.
It only takes 3 ingredients. So you don’t have to spend hours in a busy grocery store at Christmas time trying to find everything you need.
Which is probably a good thing.
Because it’s also delicious and always disappears quickly around my house…a second batch might be necessary.
Even better? There’s no baking involved! (Always a bonus in my books.)
So if you’re making Christmas cookies, or trying to get Christmas dinner ready, this recipe won’t use up precious oven space.
And of course, there’s nothing stopping you from making it any other time of the year, either…
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Here is your shopping list (I told you it was short!):
- 1 pound white chocolate – Since this is the star of the show, get a good quality white chocolate (My favorite is Ghirardelli’s). You can use either bars or chips.
- unsalted butter
- blanched almonds – If you can’t find blanched almonds, you can use plain, unsalted nuts and then follow the directions below to blanch them yourself.
- sauce pan (optional) – this is only required if you need to blanch the almonds yourself
- cookie sheet
- waxed paper
- 9″ glass pie plate or wide glass bowl
- medium-sized glass mixing bowl
- dry measuring cup
- measuring spoon
How To Make White Almond Bark
To start, line a cookie sheet with waxed paper or parchment paper.
How To Blanch Almonds
If you were not able to find blanched almonds, it is easy make them from whole raw almonds.
Place the raw almonds in a saucepan and cover with water.
Heat to boiling.
Then remove from the heat and add some cold water so that you can handle the almonds.
Pinch each almond between your fingers so that the skin slides off.
Roast The Almonds
Put 1 cup of blanched almonds into a 9″ glass pie plate or wide bowl with 1 teaspoon of butter.
Microwave on high for 5 to 6 minutes, stirring every 2 minutes. The almonds will turn slightly brown and be aromatic.
They burn easily, so watch closely in the last 2 minutes.
Melt the White Chocolate
If you bought bars of chocolate, break them (or chop them) into small pieces. This will help them melt more evenly.
Place 1 pound of white chocolate in a medium-sized glass bowl.
Melt the chocolate in the microwave for 2 to 3 minutes.
White chocolate burns easily so be careful not to overheat it. If you have a strong microwave, you may want to turn the powder down to about half strength to prevent this.
It can be hard to tell if the chocolate has melted by just looking at. So I like to stop it every 30 seconds and give it a stir to see how it’s doing.
When it’s mostly melted, take the bowl out of the microwave and stir until smooth. The heat from the melted chocolate will cause the rest of it to melt as well.
Put It All Together
Add the roasted almonds to the melted white chocolate and stir to combine.
Pour the mixture onto the waxed-paper lined cookie sheet
Then spread it out with the back of a spoon.
Refrigerate until set, about 1 hour.
Break the bark into chunks and store in an air-tight container for up to a week.
Or freeze for up to a month.
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White Almond Bark Recipe
- cookie sheet
- waxed paper or parchment paper
- glass pie plate or wide glass bowl
- medium-sized glass bowl
- 1 pound good quality white chocolate bars or chips
- 1 teaspoon unsalted butter
- 1 cup blanched almonds
- Line a cookie sheet with waxed paper.
- Put blanched almonds and butter in a 9" glass pie plate.
- Microwave for 5 to 6 minutes, stirring every 2 minutes.
- Melt white chocolate in the microwave, 2-3 minutes.
- Add nuts to the white chocolate and pour out onto the prepared cookie sheet.
- Spread the mixture with the back of a spoon.
- Refrigerate for about 1 hour.
- Break into pieces and store in an airtight container.
- To blanch raw almonds, put them in a saucepan and cover with water. Bring to a boil. Remove from heat and add some cold water so that you can handle the almonds. Pinch the almonds between your fingers until the skins slide off.
- Watch the almonds closely while you are roasting them in the microwave. They burn easily.
- Be careful when you melt chocolate in the microwave so that it does not burn. Check and stir after each 30 seconds or so.
- White almond bark can be stored in an air tight container at room temperature for up to a week. Or kept in the freezer for up to a month.