Easy Chocolate Bark

Chocolate bark on cutting board made with chopped nuts, dried cranberries, and sea salt.

5 from 1 vote

With chocolate and toppings of your choice, this easy chocolate bark recipe looks fancy but takes less than 10 minutes to make. Perfect for gifting, a last-minute dessert, or a treat all for yourself!

Prep Time5

Cook Time5

Total Time10

Course: Dessert

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Parchment Paper

Ingredients

½ cup whole nuts optional, any combination
12 ounces quality dark chocolate chopped
6 ounces quality white chocolate chopped
¼ cup dried cranberries or dried fruit/candies of choice
½ teaspoon flaky sea salt optional

Instructions

If adding nuts, begin by toasting them. Preheat the oven to 350℉. Place the nuts on a rimmed baking tray that has been lined with parchment paper and bake for 6-8 minutes, or until fragrant and lightly golden. Alternatively, toast over medium-low heat in a dry skillet for 3-4 minutes. Let cool slightly and roughly chop.
Line a separate rimmed baking sheet with parchment paper and set to the side. if needed, chop chocolate into small pieces and gather/prepare any other toppings as desired.
Place the dark chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring between each interval. The chocolate is done when it is about 90% melted, keep stirring, letting the residual heat melt the chocolate fully.
Repeat the process with the white chocolate, using a separate bowl.
Working quickly, spread the dark chocolate mixture out onto the prepared baking sheet, using an offset spatula to spread into roughly a 9x13-inch shape (about ¼-½ inch thick). Spoon the melted white chocolate randomly over the dark chocolate. Then use a wooden skewer or butter knife to swirl it together.
Immediately sprinkle the chopped nuts and dried fruit, and flaky sea salt over the top of the chocolate. If needed, very lightly press the toppings into the chocolate
Let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened. Once the chocolate is completely hardened, use your hands to break it into large pieces, or cut into wedges.

Video

Notes

Best Choices for Chocolate: You can use any type of chocolate you like, or a combination of dark and white chocolate (my personal favorite). Just be sure to skip anything labeled candy coating and is using white chocolate, look for one made with cocoa butter (like Guittard white baking chips), rather than just oils.

Options for Toppings: You can use up to ¾ cup of any toppings you like. Pretzels, almonds, cashews, pistachios, peanuts pepitas, sesame seeds, sprinkles, candies, dried fruit (like dried cranberries, cherries, or apricots, or raisins), etc. are great options. If you would like to add larger toppings, just be sure to chop them up into smaller pieces.

Storage: Store in at room temperature in an airtight container in a cool, dark place for up to 2 weeks. If your house runs warm, you will want to refrigerate the bark. Keep in mind the chocolate may discolor a bit, but it will still be delicious!

Nutrition is based on 18 ounces of chocolate without toppings added as those will vary.

Nutrition