Daim and Almond Chocolate Bark (4 Ingredients)
This Daim and almond chocolate bark needs only four ingredients and is nothing more complicated than melting chocolate, sprinkling over some goodies, and allowing it to set. Daim is one of Sweden’s favourite chocolate bars and together with almonds, creates a crunchy match made in heaven.
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This 5 minute Daim Bar bark first appeared on the Culinary Jumble. The post and recipe have been amended slightly.
Desserts are good, right. Chocolate never wrong. But when you can make a recipe in five minutes straight, you’re on to a winner.
This Daim and almond chocolate bark is delicious. It wowed my taste testers. Oh, okay then, my family. I just wanted to sound all impressive and food blogger-like for a moment. It was so good that at one point, I had to hide it in the back of the fridge just to save a little for myself.
What is Daim Bar?
Daim bar is a popular chocolate confectionary in Europe and many other countries. It is a teeth-shatteringly crunchy toffee bar smothered in milk chocolate. You can buy it as a bar, as miniature Daims or even cute little Daim bits (called dragée). Daim is also found studded in many chocolate bars these days. In Sweden, we have Marabou Daim and in the UK, there’s a Dairy Milk Daim version.
Created in 1953, the chocolate coated crunchy toffee bar was enjoyed across the Nordics and named Dajm. In 1990, the spelling changed to Daim everywhere but the UK and Ireland, where it was marketed as Dime until 2005, when it was changed to line up with the rest of Europe. How to say the name Daim is hotly contested, but it is pronounced exactly as you would dime, and most definitely not dame.
I use Daim in my baking quite often. It’s great in cakes because when it melts, it creates little pockets of sweet toffee. I’ve also used it to make a Daim cheesecake and a simple but decadent Daim and caramel cream dessert.
Substitutes for Daim Bar
Although Daim is popular in many places across the world, and whispers of its charm have even reached Australia, North America is yet to enjoy the pleasure of crunching into a Daim. However, all is not lost. For those of you across the pond who want to use something similar, then Heath or Skor bars will do the job.
Simple homemade candy
Bark has long been one of my favourite homemade candies. Its simplicity is appealing and there are so many ways to adapt it. Of course you can get a little fancier and layer your bark, like I did with my delicious caramel and white chocolate bark and chocolate puffed rice bark.
Chocolate bark can be topped with literally anything. I like to make seasonal bark, so throw over some chocolate eggs for Easter, or chop up gingerbread at Christmas. You can swirl two different kinds of chocolate together to create a pretty pattern. You can even make a healthier version using frozen yoghurt topped with berries.
The hardest thing about this bark is melting chocolate and Daim bars together. Mmm, hmm. After that, you sprinkle with as much Daim as you like, along with a little chopped almond. Let it set (the longest part about the whole thing), break it up and just devour it. That’s it.
Daim Bar Bark with Almonds (Just 5 Minutes)
Ingredients
- 200g (7 oz) milk chocolate
- 54g (2 oz) Daim bars (see note 1)
- 1 bag Daim balls (see note 2)
- 30g (1 oz) chopped or crushed almonds
Instructions
- Slowly melt the milk chocolate and Daim bars together in a Bain Marie (or double boiler) until all the chocolate has melted (the Daim will not completely melt but will dissolve a little).
- Using a knife, thinly spread the chocolate over a large tray lined with grease-proof paper. Sprinkle with the Daim balls and almonds. Leave to set completely.
- Break the chocolate into shards and scoff your faces!
Notes
- If you can't get Daim bars where you are, Skor and Heath are good substitutes.
- If you don't have Daim balls, use mini Daims or chop up an extra bar of normal Daim.
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