Let’s get festive with these Peppermint Bark Almond Clusters. These 4 ingredient treats are super easy to make and packed with holiday flavor.
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I love a sweet and salty treat and these peppermint bark almond clusters totally hit the spot. Crunchy almonds, creamy white chocolate, a little bitter dark chocolate and bright candy canes combine to make a fun and delicious holiday dessert.
They are perfect for snacking or adding to your Christmas dessert board. Gift them to neighbors, friends and family.
Switching Up a Classic
If you love peppermint bark (hello, it’s me) you are going to love this new twist on the classic treat.
You get all the flavors of peppermint bark with an extra dose of crunch thanks to the almonds. And a nice salty twist. These make great additions to your Christmas baking lineup.
Ingredients for Peppermint Bark Almond Clusters
These are SO simple to make. Here’s what you are going to need to make these peppermint almond clusters:
How to Make Chocolate Almond Clusters
Add white chocolate chips to a microwave safe bowl. Microwave in 30 second increments, stirring each time, until smooth.
Add almonds to the melted white chocolate and stir until coated. Drop by heaping tablespoons onto parchment lined baking sheets. Set aside.
While the clusters are setting, melt the dark chocolate chips in 30 second increments. Add melted dark chocolate to a ziplock bag. Snip a small bit off the corner and drizzle back and forth over the almond clusters.
Before the chocolate hardens, sprinkle with the crushed candy canes. Place in the fridge until hardened.
How to Store Almond Clusters
Once hardened, place peppermint bark almond clusters into an airtight container. Store in the refrigerator or at room temperature, depending on preference.
Keep for up to 2 weeks.
Frequently Asked Questions
Can I use a different nut in this recipe? Yes, you can. These would be delicious with salted peanuts or cashews as well.
Can I switch the chocolates? Yes, you can definitely coat the almonds in dark chocolate and drizzle with white chocolate. Use the same amounts, just switch the chocolates.
More Festive Treats
Peppermint Bark Almond Clusters
- 10 ounces white chocolate chips (2 cups)
- 2 1/2 cups roasted salted almonds
- 1/3 cup dark chocolate chips
- 3 Tablespoons crushed candy canes 3 to 4 candy canes
- Line a large baking sheet with parchment paper. Set aside.
- Add white chocolate chips to a large, microwave safe bowl. Microwave in 30 second increments, stirring each time, until melted. Add almonds and stir to coat.
- Scoop out heaping tablespoons onto the prepared baking sheet. You'll get about 3 dozen clusters. Set aside.
- Add dark chocolate chips to a small bowl and microwave in 30 second increments, stirring each time, until melted. Add to a ziplock bag and snip a small bit off the corner. Drizzle in a back and forth motion over the almond clusters. Quickly sprinkle with the crushed candy cane. Place in the refrigerator for 15 minutes to harden the chocolate. Place in an airtight container and store at room temperature or in the fridge (depending on preference). Keep for up to 2 weeks.