Chocolate Bark
Chocolate Bark is one of the easiest homemade treats you can make for the holidays (or anytime!), but it looks stunning and gives off gourmet vibes. Customize it with your favorite dried fruit, crunchy nuts, and a sprinkle of sea salt—pack it up and it’s the perfect homemade gift!
This year, make your own chocolate bark for the holidays!
Do you buy tins of fancy chocolate bark for hostess gifts, neighbors, and friends? I’ve done that in the past, especially when I see an especially pretty variety at a specialty store.
But no more! Now I’m making my own chocolate bark! And you should too. Here’s why:
- A No-Bake Treat (and Beginner-Friendly). While I love Christmas Sugar Cookies, I like to mix in a few stovetop or no-bake treats (like Bourbon Balls!) to work on while the oven is occupied. A lot of homemade chocolates and candies are fussy, but chocolate bark is truly one of the easiest you can make.
- Perfect for Gifting. With glossy chocolate, festive toppings, and that perfect snap when you break it into pieces, homemade chocolate bark is always a hit.
- Customizable. Use any nuts, seeds, or dried fruit you like. Or get super-duper creative with toppings like pretzels, rose petals, pink peppercorns, and even breakfast cereal. I’ve even made Chocolate Quinoa Bark!
You can tailor the flavors to any mood or season, so there’s no reason to limit your chocolate bark fun to the holidays. It’s the perfect sweet bite at the end of the day!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Dark Chocolate. Use high-quality chocolate for best flavor and a smooth melt; Ghirardelli 70% is my personal favorite. If you prefer milk or white chocolate, you certainly can use it instead.
- Chopped Nuts or Seeds. I love the combination of pistachios and dark chocolate—plus the green color felt festive—so that’s what I used but any nuts taste great. Try pecans, walnuts, cashews, or almonds. For a nut-free chocolate bark, pepitas or sunflower seeds are also delish.
- Dried Cranberries. Or your dried fruit of choice. Dried apricots, cherries, or oranges would also work well. I love the chewy contrast with the smooth chocolate. If using larger fruit (like apricots), chop it into smaller pieces first.
- Candied Ginger. For a spicy warmth, and it adds some visual appeal. If you aren’t a ginger fan, simply leave it out.
- Flaky Salt. Maldon or fleur de sel adds a crunchy contrast, and the salt balances the sweetness.
How to Make Chocolate Bark
Toast the Nuts (photo 1). Keep an eye on them because they can go from toasty to burnt fast!
Melt the Chocolate (photo 2). Using a double-boiler (rather than the microwave) is best because it’s a gentle heat that doesn’t run the risk of over-cooking.
Form the Bark Base (photo 3). Spread the chocolate onto a parchment-lined baking sheet.
Top It (photo 4). Sprinkle on the nuts, cranberries, ginger, and salt.
Cool (photo 5). Let set for 2 to 3 hours at room temperature or 15 minutes in the fridge.
Serve or Store (photo 6). Break the bark into pieces and ENJOY!
Recipe Variations
- Holiday Bark. Add crushed candy canes and a white chocolate drizzle. So fun! Or for a traditional peppermint bark (that’s a dead ringer for Williams-Sonoma’s), let the chocolate layer set, then add a layer of white chocolate before adding the candy canes.
- Tropical Bark. Use dried pineapple, coconut flakes, and macadamia nuts.
- Coffee Bark. Sprinkle coarsely chopped espresso beans (or whole espresso beans) on top.
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Chocolate Bark
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Ingredients
- 12 ounces good quality dark chocolate I used Ghirardelli 70%
- ⅔ cup chopped nuts or seeds I used pistachios. Pecans, walnuts, almonds, pepitas are all delicious
- ¼ cup dried cranberries
- 3 tablespoons chopped candied ginger
- A few pinches flaky salt such as Maldon or fleur de sel
Instructions
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Toast the nuts and seeds: Place on a rimmed baking sheet and toast in a 350°F oven for 5 to 10 minutes, stirring once or twice throughout (I prefer to toast my nuts whole, then chop them after they've cooled).
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Melt the chocolate: Roughly chop the chocolate and transfer to a heatproof bowl. Fill a medium saucepan with a few inches of water. Set the bowl on top (the bottom of the bowl should not touch the water) and bring the water to a steady simmer. Let the chocolate melt, stirring periodically, until it is almost but not fully melted (you should still see a few pieces). Remove the bowl from the pot and stir to allow the residual heat to melt the chocolate the rest of the way (this feels tedious but ensures your chocolate sets properly and doesn't accidentally burn).
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Line an 11×17-inch or similar baking sheet with parchment paper. Pour the chocolate into the center, then with an offset spatula, spread it into an even thickness (I go for about 1/4-inch). It won't extend to the edges.
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Scatter the toasted nuts and seeds, cranberries, candied ginger, and salt over the top. Let set until completely hardened, about 2-3 hours at room temperature or 15 minutes in your refrigerator. Break or chop into pieces of desired size.
Video
Notes
- TO STORE: Store chocolate bark in an airtight container at cool room temperature for up to 2 weeks. Keep it away from direct sunlight, heat sources, or humidity to prevent melting or sugar bloom. If your kitchen is warm, refrigerate the bark in an airtight container for up to 3 weeks. Separate layers with parchment to prevent sticking.
- TO FREEZE: Chocolate bark freezes well. Store it in a freezer-safe bag or airtight container for up to 3 months, separating layers with parchment. Thaw at room temperature for 10–15 minutes before serving to avoid condensation.
