by Jocelyn (Grandbaby Cakes) · Updated
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This classic Chocolate Bark recipe couldn’t be easier to adapt and make your own! Made with layers of decadent milk chocolate and white chocolate, this chocolate bark is perfectly crisp, simple to make and delicious to eat and the perfect gift during the holidays.
Table of Contents
Ingredients
- The Chocolate Base:
- Milk Chocolate Chips: Smooth, creamy, and oh-so-dreamy.
- White Chocolate Chips: For that sweet contrast.
- For Peppermint Bark:
- Candy Canes: Crushed, for a minty, merry crunch.
- For Toffee Hazelnut:
- Hazelnuts: Chopped, adding a nutty nirvana.
- Toffee Bits: For that irresistible, buttery sweet crunch.
- For Salted Caramel Pretzel:
- Caramel Chews: Melted into gooey perfection.
- Pretzels: A handful for that salty twist.
- Flaked Sea Salt: Just a pinch for a salty kiss.
- For Cranberry Pistachio:
- Salted Pistachios: Bringing their signature crunch and saltiness.
- Dried Cranberries: For a pop of tart and sweet.
How to Make Chocolate Bark
Learning how to make chocolate bark is not difficult. The recipe starts out like any other bark. You first melt semi-sweet chocolate chunks or chips over a double boiler and spread it out flat on a parchment or non-stick foil lined cookie sheet and refrigerate to firm.
You repeat the process with white chocolate spreading on top of the semi-sweet chocolate then you sprinkle with crushed peppermint. That’s it!! Seriously how easy is that?
Tips
Tip 1: Use an offset spatula to spread your chocolate into thin, even layers.
It helps to make everything even so you have perfect amounts of milk chocolate and white chocolate in each taste!
Tip 2: For Peppermint Bark, the easiest way to crush your peppermint candies (either candy canes or peppermint candies) is to place them in a Ziploc bag, then use a meat mallet or rolling pin to break them into small pieces.
Tip 3: Allow your bark to set in the refrigerator before breaking apart.
Get creative! Try out new toppings for your bark that’ll set yours apart from the rest. Marshmallows, crushed up gingerbread cookies and pretzel pieces are all great options.
How to Store
To store chocolate bark, let it cool and harden completely first. Then, break or cut it into pieces and place them in an airtight container. Separate layers of bark with parchment or wax paper to prevent sticking. Store the container in a cool, dry place. If your kitchen is warm or humid, you may want to keep the bark in the refrigerator to maintain its texture and prevent melting. Chocolate bark can generally be stored this way for several weeks, making it a perfect make-ahead treat!
Favorite Candy Recipes for the Holidays
- Turtle Candy
- Divinity Candy
- Pralines
- Bourbon Balls
- Peanut Brittle
*Did you make this recipe? Please give it a star rating and leave comments below!*
Chocolate Bark Recipe
This classic Chocolate Bark recipe couldn’t be easier to adapt and make your own!
4.60 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 12 servings
Calories: 458kcal
Author: Jocelyn Delk Adams
Ingredients
- 11.5 ounces milk chocolate chips
- 1/4 cup white chocolate chips
For Peppermint Bark
- 3 candy canes crushed
For Toffee Hazelnut
- 2 tbsp hazelnuts chopped
- 2 tbsp toffee bits
For Salted Caramel Pretzel
- 8 caramel chews melted
- handful of pretzels
- Pinch of flaked sea salt
For the Cranberry Pistachio
- 2 tbsp salted pistachios
- 2 tbsp dried cranberries
Instructions
Melt the milk chocolate over a pot of simmering water. Let it cool for about 3-5 minutes then pour it on a silicone mat or parchment paper and spread it even.
Use a spatula to spread chocolate across baking sheet with parchment paper with 1/4 inch thickness leaving the edges clear.
For the Peppermint
Sprinkle crushed peppermint on top and place in the refrigerator to let set.
For the Toffee Hazelnut
While milk chocolate melts, melt the white chocolate in the microwave in 30 second intervals.
Randomly dot half of your milk chocolate with the white chocolate and use a toothpick to swirl it in.
Sprinkle with toffee and hazelnuts and place the bark in the refrigerator for at least 2 hours before breaking apart.
For the Salted Caramel Pretzel
Drizzle top of chocolate with caramel then sprinkle with pretzels and sea salt.
For the Cranberry Pistachio
While milk chocolate melts, melt the white chocolate in the microwave in 30 second intervals.
Randomly dot half of your milk chocolate with the white chocolate and use a toothpick to swirl it in.
Sprinkle with cranberries and pistachios and place the bark in the refrigerator for at least 2 hours before breaking apart.
Video
Notes
Use an offset spatula to spread your chocolate into thin, even layers.
To store chocolate bark, let it cool and harden completely first. Then, break or cut it into pieces and place them in an airtight container. Separate layers of bark with parchment or wax paper to prevent sticking. Store the container in a cool, dry place. If your kitchen is warm or humid, you may want to keep the bark in the refrigerator to maintain its texture and prevent melting. Chocolate bark can generally be stored this way for several weeks, making it a perfect make-ahead treat!
Nutrition
Calories: 458kcal | Carbohydrates: 51g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 10mg | Sodium: 37mg | Potassium: 322mg | Fiber: 3g | Sugar: 43g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 2.5mg
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