How to make chocolate bark with only 2 ingredients, including melted chocolate and nuts for mix-ins. This is the perfect energy boosting snack, after-school treat or holiday candy for Christmas, Easter, or Halloween.
Homemade chocolate bark takes just a few minutes to prepare using only a bowl and spoon and a baking pan. Like my 2 ingredient chocolate fudge or my chocolate covered chickpeas, and my chocolate avocado mousse, this is a speedy back pocket recipe that barely needs measuring and has surprising nutrition. This homemade chocolate bark is perfect as a delicious energizing snack, or a wonderful gift since it keeps at room temperature.
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Why You'll Love This
Delicious and satisfying. These two healthy ingredients - olive oil or nut butter, and chocolate chips - produce a homemade chocolate treat that will satisfy sweet tooth cravings while supplying nutrients.
Nutritional powerhouse. This bark is loaded with beneficial nutrients like protein and healthy fats, and antioxidants and magnesium from the dark chocolate.
Covers all dietary preferences. This bark is naturally gluten free and can be customized to easily accommodate various dietary needs and preferences. Using dairy-free chocolate, the bark is vegan, and using a seed butter or olive oil instead of nut butter, it can be nut-free.
Versatility. The mix-in possibilities are numerous, including nuts, candies, seeds and even crushed cookies.
Ingredients
Chocolate chips
Nut butter or Olive Oil. For nut butter, use peanut butter, almond butter or any of your favorite nut butter flavors.
Toppings (nuts, seeds, dried fruit, coconut flakes, holiday candy including chocolate Easter eggs or sprinkles)
Steps To Make
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Prepare: Line a quarter-sized baking sheet (8-inch by 12-inch) with parchment paper. Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until fully melted.
Combine: Add the nut butter or olive oil to the melted chocolate and stir until well combined. Microwave for 1 minute and stir until the chips are melted.
Pour: Pour the chocolate mixture onto the prepared baking sheet and spread chocolate evenly with a spatula. Keep it in an oval shape and don't let it reach the pan edges so it doesn't stick.
Top: Sprinkle your desired toppings over the chocolate mixture.
Set: Place the baking sheet in the fridge for at least 30 minutes or let it sit at room temperature until the chocolate is fully hardened.
Serve: Once hardened, break the bark into bite-sized pieces.
Variations
Mix in and sprinkle on top nuts, pretzels, crushed cookies, and/or dried fruits such as dried cranberries or freeze-dried strawberries.
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Use extracts, such as almond extract or peppermint extract. Use about ¼ teaspoon to start, and add more according to your flavor needs.
Add a second layer. Once the chocolate bark has hardened, spread a layer of peanut butter for a peanut butter bark or Reese’s cup spin. Or melt ¼ cup of coconut butter, spread that on top, and sprinkles top of that.
Add ¼ teaspoon of salt. Adding salt to chocolate can enhance its flavor profile and make it taste richer and more satisfying.
Recipe Tips
1.This easy chocolate bark recipe yields a sheet of bark about 8-inches by 12-inches.
2.The depth of the bark is between ¼ inch and ½ inch depending on if the chocolate reaches the edges of the pan.
3.If you don't want to melt the chocolate in a microwave, use a double boiler instead. Or just set a heat-safe measuring cup in a pot of boiling water, and add the chips to the cup and stir until melted.
4. Be sure to add the toppings to the bark while it is wet so they stick.
Storage
Store the chocolate bark in a sealed container either in the refrigerator or at room temperature in a cool place. At room temperature the bark is fine for about a week. You can refrigerate it for up to two weeks. It can be frozen wrapped and sealed tightly for up to 3 months.
Serving Suggestions
1.Enjoy the chocolate bark as is, or crumbled over yogurt or ice cream, or packed it as a snack for on-the-go.
2.Match your holiday with your sprinkle and you have a festive-themed treat.
Peppermint Chocolate Bark (Christmas). It's easy to make a chocolate bark peppermint flavored. Add ½ teaspoon of peppermint extract to the chocolate, and sprinkle with crushed peppermints. You can also melt a bit of coconut butter, and make a top white "snow" layer.
Easter Bark. I used sprinkles and vegan candy Easter eggs here by Doisy Dam "good eggs" I bought from the UK, or if the bark doesn't have to be dairy free or vegan, use Cadbury mini eggs.
Halloween Candy Bark. Add crushed oreos, Halloween sprinkles and M&Ms, and eyes. Don't forget the eyes.
FAQS
Once your bark is set, keep it in a cool, dark place in a sealed container at room temperature.
Chocolate bark can be refrigerated and can last up to 2 weeks there, but it doesn't have to be right away. It can stay solid and fresh for up to a week at room temperature, stored in a cool and dark area.
More Chocolate Treats
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📖 Recipe
How to Make Chocolate Bark
Equipment
Ingredients
- 1 cup (170g) chocolate chips use quality 70% chocolate chips or bars
- ¼ cup (60g) nut butter (peanut butter or almond butter) or 2 tablespoons of olive oil (70ml)
Potential Add-ins or Toppings
- ½ cup almonds, chopped
- 2 tablespoon popped quinoa
- ½ cup holiday candy
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Instructions
Prep
- Line a quarter-sized baking sheet (8-inch by 12-inch) with parchment paper.
Make the Bark
- Add the nut butter or olive oil to the chocolate, and microwave the mixture for one minute. Stir until fully melted.1 cup (170g) chocolate chips, ¼ cup (60g) nut butter (peanut butter or almond butter)
- Pour the melted mixture onto the prepared baking sheet and spread it evenly with a rubber spatula. I normally keep it in an oval shape and don't let it reach the pan edges so the edges stay rounded and finished-looking.
- Sprinkle your desired toppings over the chocolate mixture.½ cup almonds, chopped, 2 tablespoon popped quinoa, ½ cup holiday candy
- Place the baking sheet in the fridge for at least 30 minutes or let it sit on the counter for longer until the chocolate is fully hardened.
- Once hardened, break the bark into bite-sized pieces.
Storage
- Store the chocolate bark in a sealed container either in the refrigerator or at room temperature in a cool place. At room temperature the bark is fine for about a week. You can refrigerate it for up to two weeks. It can be frozen wrapped and sealed tightly for up to 3 months.
Mariela Marrero says
I have all the ingredients for this!!! This recipe is so yummy and easy to make. Thank you for sharing it with us 🙂
Debbie says
Mariela! That is so sweet, thank you! So happy you like my idea! Have a lovely day dear. Dee xx
Albert Bevia says
wow! this bark looks amazing and so easy to make! I´m making this, with the almonds and quinoa. Thank you for the recipe 🙂
Debbie says
Great Albert, so happy you like the recipe! I just love slipping quinoa into treats. Dee xx
Ela says
Dee! This chocolate bark looks so delicious and mouthwatering!! I love how easy it is to make this delicious treat. 🙂
Debbie says
Thank you Ela! So happy you like my easy bark recipe! Dee xx