Description
This easiest chocolate bark recipe offers a quick and versatile way to create delicious, customizable chocolate treats perfect for any occasion. Featuring a simple melting technique with dark and semi-sweet chocolate, it allows you to add your favorite toppings like nuts, dried fruits, peppermint, and toffee for personalized flavor combinations.
Ingredients
Scale
Base Chocolate Mixture
- 9 ounces 72% cocoa dark chocolate, finely chopped
- 9 ounces semi-sweet chocolate, finely chopped
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon peppermint extract (optional, used in candy cane version)
Toppings
- 1/3 cup roasted almonds
- 1/3 cup dried cherries
- 1/3 cup unsalted shelled pistachios
- 1/3 cup dried cranberries
- 1/2 cup crushed candy canes
- 1/4 cup toffee bits
- Sea salt (optional, to taste)
Instructions
- Prepare the Pan: Line a 9×9-inch pan with two layers of parchment paper, ensuring the paper overlaps on both sides to act as handles for easy removal of the bark later.
- Set Up a Double Boiler: Fill a saucepan one-third full with water and bring it to a gentle simmer over medium heat.
- Melt the Chocolate: Place a heatproof bowl snugly on top of the pan so that the bowl doesn’t touch the simmering water. Add the chopped dark and semi-sweet chocolate along with ground cinnamon (or peppermint extract if making the candy cane version). Stir occasionally with a silicone spatula until the chocolate is completely melted and smooth.
- Remove Chocolate from Heat: Carefully lift the bowl off the pan, making sure no water drips into the chocolate to avoid seizing.
- Pour and Top: Pour the melted chocolate into the prepared pan. Immediately sprinkle your choice of toppings—almonds, dried cherries, pistachios, dried cranberries, crushed candy canes, toffee bits, and a pinch of sea salt—while the chocolate is still wet so they adhere properly.
- Set and Slice: Let the chocolate bark sit at room temperature for about 3 hours or until completely firm. Once set, use a large, sharp knife to cut the bark into approximately 3-inch pieces.
- Serve: Serve the chocolate bark at room temperature as a delightful treat or gift.
Notes
- This recipe is highly adaptable – swap in your favorite dried fruits such as apricots or other nuts like walnuts and peanuts.
- For a peppermint twist, add peppermint extract instead of cinnamon and use crushed candy canes as a topping.
- Sea salt adds a nice contrast and enhances the chocolate flavor.
- Use parchment paper handles to easily lift the bark out for clean, mess-free slicing.
- Store leftovers in an airtight container at room temperature or in the refrigerator for longer shelf life.
Nutrition
- Serving Size: 1 piece (approximately 30g)
- Calories: 180
- Sugar: 15g
- Sodium: 25mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
