How to Make Chocolate Bark

How to make chocolate bark with only 2 ingredients, and any custom mix ins you want. The perfect energy boosting snack, after-school treat or holiday candy that is excellent for gift giving.

How to make chocolate bark in a few minutes using only a bowl and spoon and cookie sheet. Like my chocolate fudge recipe or 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.

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 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 (semi-sweet, milk, or dark)

Nut butter or Olive Oil

Toppings  (nuts, seeds, dried fruit, coconut flakes, holiday candy or sprinkles)

Steps To Make

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.

Store: Store in an airtight container in the fridge, or freeze for three months in a sealed container.

Variations

Mix in and sprinkle on top nuts, crushed cookies, and/or dried fruits such as dried cranberries or freeze-dried strawberries.

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

Enjoy the chocolate bark as is, or crumbled over yogurt or ice cream, or packed it as a snack for on-the-go.

Make a Holiday Candy Bark

Match your holiday with your sprinkle and you have a festive-themed treat.

Easter Bark

I used sprinkles and vegan candy Easter eggs here by Doisy Dam "good eggs" I bought from the UK, but you can just use sprinkles.

Halloween Candy Bark

Add crushed oreos, Halloween sprinkles and M&Ms, and eyes. Don't forget the eyes.

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. 

More Chocolate Treats

Chocolate Rice Cakes
Chocolate Crunch Bars
Chocolate Chickpea Clusters
Butternut Squash Fudge Recipe

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📖 Recipe

How to Make Chocolate Bark

Created by Dee Dine

How to make chocolate bark with only 2 ingredients, and any custom mix ins you want. The perfect energy boosting snack, after-school treat or holiday candy that is excellent for gift giving.

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Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Dessert, Snack

Cuisine American

Servings 12

Calories 107 kcal

Ingredients

  

1x2x3x

• 1 cup chocolate chips use quality 70% chocolate chips or bars
• ¼ cup nut butter or 2 tablespoons of olive oil

My Equipment

• 1 2-cup glass pyrex measuring cup
• parchment paper

Potential Add-ins or Toppings

• ½ cup almonds, chopped
• 2 tablespoon popped quinoa
• ½ cup holiday candy

Cook ModePrevent your screen from going dark

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 chocolate chips, ¼ cup nut 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.

Video

Notes

Swap out the nut butters to change the flavor. Almond and cashew are conventional options, but there is also walnut butter and pistachio.

Add a ¼ teaspoon of salt to the chocolate. Adding salt to chocolate can enhance its flavor profile and make it taste richer and more satisfying. Additionally, adding a sprinkle of sea salt can also provide trace minerals like magnesium and potassium, which are essential for good health.

1.The recipe yield is 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.

Nutrition

Calories: 107kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 0.4mgPotassium: 39mgFiber: 2gSugar: 7gVitamin A: 0.1IUCalcium: 38mgIron: 1mg

Keyword dark chocolate bark, easter bark, easy chocolate bark recipe, how to make chocolate bark

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