Over a double boiler or in the microwave gently melt the chocolate. Once melted stir in 1/2 cup of the almonds. Pour onto parchment paper spreading evenly until the chocolate is between 1/4 to 1/8th of an inch thick (the chocolate should be thinner than the almonds inside). Set in the refrigerator to set up slightly for 10 minutes.
Once mostly hardened add the remaining almonds, rosemary, salt, and caramel sauce. Return to the refrigerator to let harden completely.
Cut into pieces and store in an airtight container in the refrigerator.
Follow the instructions on the link below to make homemade caramel sauce.
Chocolate Bark with Rosemary and Almonds
Amount Per Serving
Calories 305Calories from Fat 180
% Daily Value*
Saturated Fat 9g56%
Vitamin A 15IU0%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.