Are you craving something sweet that requires little prep? There is no need to make batches of cookies when you can whip up some dark chocolate. It would be the perfect festive treat to bring to a holiday gathering too! I’m a huge fan of dark chocolate anytime and I do enjoy some almost everyday. I mean you got to enjoy the little things in life and chocolate is one of them!

Making chocolate bark is great when you want something sweet and/or crunchy. I mean why can't you have both! The best part use whatever chocolate you want as the base, which could be dark, semi-sweet, milk or even white chocolate. This chocolate bark recipe is so simple to whip up and I bet you have all of the ingredients in your pantry!

Make it Fun: As the holidays are approaching make it extra festive by incorporating something green (pistachios or pumpkin seeds) and something red (freeze dried strawberries or cherries). Some fun options include chopped dried ginger, crushed candy canes or add some pumpkin pie spice.

Melt that Chocolate: The easiest way I melt the chocolate is in the microwave. All you need is a microwave safe bowl. Then warm the chocolate in 30 second intervals, mixing after each beep. Don’t overdo the heating, as you must stir each time. Just be patient and I know it’s hard!

No microwave!? Now if you don’t have a microwave, make a double boiler. Put the chocolate in a large heat-proof bowl over a pot of simmering water. Cook and keep stirring the chocolate until it is almost melted. Be careful not to get any water or condensation into the chocolate. These two do not mix!

Chill the Chocolate Quickly: If you’re like me I never like to wait for the chocolate to harden on the counter. So just cool the chocolate in the fridge or the freezer. Your bark will be ready before that holiday party!

Why Chill on the Counter: Now if you do have the time to cool your chocolate on the counter, let me explain why you may want to do this. When you put your chocolate into the fridge to cool quickly the chocolate can actually get some light condensation on the surface. The next morning that water evaporates and you’re left with speckles of dissolved sugar on top. This is called sugar bloom. But don’t worry you can still enjoy the chocolate!

Base: The base is simple with dark, semi-sweet, milk or white chocolate. If you're looking to go paleo or vegan then reach for a dairy-free chocolate.
Crunch: Freeze dried-fruits, roasted nuts (walnuts, almonds, pistachios), cacao nibs
Drizzle Effect: Nut butter, granola butter or seed butter (swirled in), coconut butter
Spices: Sea salt, cinnamon, nutmeg, lavender, matcha, cacao powder

Choose chocolate chips or a bar that's at least 70% dark chocolate and I would recommend finding a dairy-free version. Most dairy free chocolates have a higher percentage of cacao, which usually means it doesn't contain refined sugar or emulsifiers. So if you're leading a dairy-free life or sticking to a paleo lifestyle you can still have your daily chocolate fix, as many bars, baking chips, unsweetened cocoa powder and cacao nibs are on the market. However, always read the ingredient list when deciding on a chocolate!

What add-ins sound like a yummy chocolate bark combination!?

Simple Dark Chocolate Bark

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Category

Dessert

Servings

2 cups (30 broken pieces)

Prep Time

15 minutes

Cook Time

5 minutes

Author:

Danielle Stadelman

Making chocolate bark is great when you want something sweet and/or crunchy. I mean why can't you have both! The best part use whatever chocolate you want as the base, which could be dark, semi-sweet, milk or even white chocolate. This chocolate bark recipe is so simple to whip up and I bet you have all of the ingredients in your pantry already.

Ingredients

• 16oz chopped chocolate, melted

• 2/3 cups roasted nuts (almonds & pistachios)

• 1/2 cup freeze-dried strawberries

• 1/4 cup cacao nibs

• 1/2 tsp cinnamon

• 1/2 tsp sea salt

Directions

1. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring each time. However don’t overdo it as the chocolate can burn. The chocolate is done when it’s about 90% melted and just keep stirring until completely melted.

2. Cover rimmed baking sheet with parchment paper. Use a rubber spatula to spread chocolate evenly starting at the center of the baking sheet about a quarter inch in thickness.

3. Sprinkle nuts evenly over the chocolate, followed by the freeze dried fruit & cacao nibs. Then lightly sprinkle the sea salt & cinnamon evenly on top. Use your palms to press the toppings into the chocolate but do it gently.

4. Now if you’re in a hurry, place the baking tray in the fridge to harden for 30 minutes or into the freezer for 15 minutes. If you’re not, let the chocolate cool at room temperature for 2 to 3 hours, until completely hardened. I like placing mine in the freezer though as I can’t seem to wait.

5. Once chocolate is hard, use your hands or a sharp knife to break into pieces. Enjoy immediately or store in an airtight container at room temp up to 1 week! To keep longer, place in fridge for up to a month.

Recipe Note

Make it Nut-Free: Use pumpkin or sunflower seeds.

Make it vegan or dairy free: Use vegan or dairy free chocolate, such as Enjoy Life, Hu Kitchen, Evolved or Endangered Species.

Add Ins

Base: The base is simple with dark, semi-sweet, milk or white chocolate

Crunch: Freeze dried-fruits, roasted nuts (walnuts, almonds, pistachios), cacao nibs

Drizzle Effect: Nut butter, granola butter or seed butter (swirled in), coconut butter

Spices: Sea salt, cinnamon, nutmeg, lavender, matcha, cacao powder