Chocolate Bark yums (1)
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  • Food: Chocolate Bark
  • Writer: Lizzie Green
  • Content-Type: Food Blog

I’ve got you covered if you’re looking for a last-minute Christmas recipe to bring to a party! There’s no need to bake cookies when you can make chocolate bark.

This chocolate bark recipe is simple to create, and I’m sure you already have all of the ingredients on hand. Today, I’m sharing my go-to chocolate bark recipe, as well as some variations.

Dark chocolate (or good chocolate chips) is covered with toasted chopped nuts and seeds, as well as dried cranberries, in this chocolate bark.

I delicately seasoned it with flaky sea salt, giving it the flavor of sweet-and-salty trail mix chocolate bark. Gourmet and healthful are two words that come to mind while describing this dish (in moderation, like everything else). Let’s get started!

Notes & Suggestions for Chocolate Bark

Chocolate Bark yummy (1)
Food: Chocolate Bark yums (Source: Cookie With Kate)

Include something green, such as pistachios or pepitas (green pumpkin seeds), and something red, such as dried cranberries, for a festive look. Chopped dried ginger, which will lend a golden gleam, or crushed candy canes are more alternatives.

The microwave is the most convenient way to melt chocolate. Warm the chocolate in a microwave-safe bowl for 30 seconds at a time, stirring after each. Don’t become impatient and skip a stir, and be careful not to overdo it!

Isn’t there a microwave? White chocolate melting? Make use of a two-boiler system. In a large heat-proof dish, melt the chocolate over a pot of slowly simmering water.

Cook, stirring regularly until the chocolate is almost completely melted. Before scooping the chocolate onto the baking sheet, carefully wipe any moisture from the bottom of the bowl (water and chocolate do not mix!).

Chill the chocolate bark in the refrigerator if you’re in a hurry. For tonight’s celebration, your chocolate bark will be ideal.

Allow the chocolate bark to cool at room temperature for a few hours if you have the time. The problem with storing chocolate in the refrigerator is that it can develop mild condensation on the surface.

Overnight, the water will evaporate, leaving small swirls of dissolved sugar on top (called sugar bloom).

Variations on Chocolate Bark

You’ll need about 3/4 cup of toppings for this dish. Choose any of the following, and if they’re huge, chop or crush them:

  • Almonds, pecans, and walnuts are examples of nuts. pistachios, macadamia nuts, cashews, or peanuts
  • Pepitas, for example, are seeds (green pumpkin seeds)
  • Candied ginger, dried cranberries, cherries, and apricots
  • Citrus candied
  • Coconut: shredded coconut or dry unsweetened coconut flakes
  • Canes of candy
  • Pretzels

White chocolate is a delicious treat. Using a double boiler, melt high-quality white chocolate.

Using a toothpick, carefully swirl a little amount of melted white chocolate over the melted dark chocolate. As desired, garnish.
chocolate bark recipe that is simple to make


15-minute prep time

Time to cook: 5 minutes

20-minute total time

This chocolate bark recipe is incredibly simple to prepare and ready in no time! Below is a recipe for dark chocolate trail mix chocolate bark that I created. Use this strategy and spice it up with the suggestions in this article. About 25 pieces are made using this recipe.


Chocolate Bark (1)
Food: Chocolate Bark yums (Source: Cookie With Kate)
  • 12 ounces of quality chocolate chips or chopped chocolate (I like bittersweet/about 60% cocoa content)
  • ¾ cup raw nuts or seeds (choose from almonds, pecans, hazelnuts, pistachios, and/or pepitas)
  • ¼ cup dried cranberries or other dried fruit (dried cherries, apricots, and/or candied ginger—chopped if large)
  • About ½ teaspoon flaky sea salt, optional


  1. Toast the nuts/seeds if you have time: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). On a rimmed baking sheet, toast the nuts/seeds until aromatic and faintly golden on the edges, about 6 to 9 minutes. Place the nuts on a cutting board and chop them roughly.
  2. Meanwhile, melt the chocolate in 30-second increments in a microwave-safe basin, stirring after each one. Don’t go overboard. When the chocolate is about 90% melted, remove it from the heat and mix until the bits are fully dissolved. (Alternatively, melt it in a heat-proof bowl put over a moderately simmering saucepan of water.)
  3. Using parchment paper, line a large, rimmed baking sheet. Spread the chocolate evenly in the center of the baking sheet with a silicone or rubber spatula, aiming for a thickness of approximately 14 inches (it won’t reach the edges).
  4. The nuts should be uniformly distributed over the chocolate, followed by the dried fruit. If using flaky salt, break it between your fingers before sprinkling it on top of the chocolate. Lightly press the toppings into the chocolate with your palms.
  5. If you need to harden the pan quickly, set it on a flat surface in the refrigerator for about 15 minutes. If you’re not, set the chocolate aside to cool for 2 to 4 hours at room temperature, or until totally firm.
  6. When the chocolate has solidified completely, break it into roughly 25 pieces with your hands. Serve right away, or cover and keep refrigerated for up to a week.


  • MAKE IT NUT-FREE: Instead of nuts, use pepitas and/or sunflower seeds.
  • MAKE IT DAIRY-FREE/VEGAN: Use dairy-free or vegan chocolate, such as Enjoy Life.