Line a large baking sheet with parchment paper and set aside.
In a microwave safe bowl or stovetop, melt your chocolate. Add your almonds into a mixing bowl, and add the melted chocolate over it and mix well, until all the almonds are coated in chocolate.
Transfer the mixture onto the lined sheet and smoothen out the top. Refrigerate for at least an hour, to firm up. Once firm, break apart into pieces.
Video
Notes
TO STORE: Almond bark can be stored at room temperature in a sealed container for up to 4 weeks. TO FREEZE: Place leftover bark in a ziplock bag and store them in the freezer for up to 6 months.