Make gourmet homemade chocolate bark using this simple recipe! Made with just 2 ingredients, this easy recipe for chocolate bark produces a marbled chocolate bark that is as pretty to look at, as it is delicious to eat! Or use one of the recipe variations to create a chocolate bark unique to you.
Reasons to Love this Simple Chocolate Bark
- Incredibly Simple Recipe. This recipe for chocolate bark is made with 2 ingredients and no pastry skills are required.
- Impressive. Marbled Chocolate Bark is beautiful, yet deceptively easy to prepare. We can keep that our little secret 😉
- Satisfying. Chocolate Bark may be a simple dessert recipe, but it satisfies the most intense craving for rich chocolate.
- Endless Uses. Just like Saltine Toffee and Peppermint Bark, chocolate bark makes an appreciated neighbor or hostess gift. I also love to use pieces of marbled chocolate bark to dress up cupcakes or cakes. Fancy and impressive, yet so easy!
- No-Bake Dessert. This simple recipe can be made in minutes using the microwave (or on the stovetop if desired.)
- Easy to Change Up. While the recipe as written is for a 2-ingredient white and dark chocolate bark, I provide a lot of suggestions to change up the flavorings and/or add toppings.
What Chocolate is Best for Chocolate Bark?
You can make chocolate bark using any quality chocolate you prefer. I don't recommend using almond bark to make chocolate bark. While it melts beautifully, it is not as flavorful or rich as regular chocolate, and therefore your bark will not be as tasty.
I recommend using good-quality chocolate chips, Ghiradelli melting chocolate, or a quality chocolate bar chopped up into small pieces.
- For the Dark Chocolate Layer: I prefer dark chocolate over semi-sweet chocolate for marbled bark, as it is a nice contrast to the sweet white chocolate. Feel free to use semi-sweet chocolate if you prefer.
- For the White Chocolate Layer: For white chocolate, be sure to use white chocolate with actual cocoa butter for the best consistency and flavor. I recommend using Guittard White Baking Chips or Ghiradelli White Chocolate Baking Bar, chopped into small pieces when making chocolate bark.
How to Make Marbled Chocolate Bark
While you can find the full recipe and instructions in the recipe card below, I am sharing a few key tips for each step help make you have the BEST results.
Step One: Prepare equipment and ingredients. Once the chocolate has been melted it is crucial to work quickly so the melted chocolate won't have time to harden before marble the bark. I recommend lining a rimmed baking sheet with parchment paper or a silicone mat and placing a pastry bag or sandwich bag in a tall glass, with the sides draping over the glass, to use for the white chocolate. If you plan to add toppings to the chocolate bark, have those prepared to go as well.
Step Two: Melt the chocolate. My preferred method for melting chocolate for chocolate bark is to use the microwave. Place the dark chocolate into a heat-safe bowl and microwave in 30-second intervals, stirring after each interval until melted and smooth. Once the chocolate is melted, repeat the process with the white chocolate.
Step Three: Spread the dark chocolate. Working quickly, pour the melted dark chocolate out onto the prepared baking sheet, using an offset spatula to spread it out into a thin layer, about ¼-inch thick.
Step Four. Pipe the white chocolate onto the dark chocolate. Give the white chocolate a good stir and then pour it into the piping bag. Quickly pipe swirls or circles randomly over the dark chocolate.
Step Five: Marble the bark. Use a toothpick or knife to drag lines through the white chocolate giving it a marbled effect.
Step Six: Let harden. At this point, allow the chocolate to harden. If you have the time, do this at room temperature. In a bind, go ahead and pop it in the refrigerator to speed up the process. It may discolor slightly, but it will still taste delicious. Once the chocolate has hardened, break the bark into chunks and serve or package for gifting.
Using a Double-Boiler to Melt Chocolate
To melt the chocolate using a double boiler, place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently. Carefully wipe any condensation from the bottom of the bowl before scooping the chocolate onto your baking sheet or into your piping bag, as water can cause the chocolate to seize.
It is best to store the chocolate bark in an airtight container in a cool dark place for up to 2 weeks. I find refrigeration is best if your house is warmer than 65 degrees F.
Variations on Homemade Chocolate Bark
- Add Toppings: You can use up to ¾ cup of any toppings you like. Pretzels, candied fruit, dried fruit, nuts, seeds, candies, etc all are great options. If you like to add larger toppings, just be sure to chop them up into smaller pieces.
- Almond Joy Chocolate Bark: Omit the white chocolate and add shredded coconut and slivered almonds to the dark chocolate before it hardens.
- Candy Bark: Top the melted chocolate with your favorite chopped candy bars, like Rolos, peanut butter cups, Snickers, etc.
- Almond Toffee Bark: Omit the white chocolate and sprinkle almonds and toffee bits over dark chocolate.
- Peppermint Bark: Layer dark chocolate and white chocolate flavored with peppermint and crushed candy canes to create amazing homemade peppermint bark.
- Christmas Bark: Top plain melted dark chocolate or marbled chocolate with holiday sprinkles, red & green M&Ms, and/or salted nuts and pretzels.
- Halloween Chocolate Bark: Marbled chocolate bark looks like spiderwebs have been swirled into the chocolate. Add a gummy spider, and you now have a creepy Halloween Treat.
More Easy Dessert Recipes
If you enjoyed this simple recipe for Chocolate Bark, I would love for you to leave a review and comment below.
Easy Chocolate Bark Recipe
- 2 ounces white chocolate use chips or cut bar into chunks
- 8 ounces dark or semi-sweet chocolate use chips or cut bar into chunks
- Line a 10x15" rimmed baking sheet with parchment paper or a silicone mat. Place a piping bag or sandwich bag in a tall glass, with the sides draping over the glass, to use for the white chocolate. If you plan to add toppings to the chocolate bark, have those prepared to go as well.
- Place the white chocolate and dark chocolate into 2 separate heat-safe bowls. Microwave them each in 30-second intervals, stirring between each interval, until the chocolate is melted and smooth.
- Pour the dark/semi-sweet chocolate onto a silicone mat or piece of parchment paper and spread the chocolate out in a thin layer, about ¼-inch thick, using the back of an offset spatula.
- Stir the white chocolate again to warm through and then transfer it to the prepared piping/pastry bag or sandwich bag. Cut off a small tip and pipe swirls or circles randomly over the chocolate.
- Gently drag a toothpick or butter knife, through the white chocolate to create what looks like spider webs or a marbled effect.
- Allow the bark to fully harden at room temperature for 1-2 hours. Speed up the process by placing the bark in the refrigerator for 15-30 minutes to quickly harden.
- Break the bark into small pieces and store it in an airtight container in a cool, dark spot for up to 2 weeks.