- Dish type
- Chocolate sweets
Yummy chocolate melted to a bark, chocoholics dreaaamm! Use any kind of chocolate - white, milk or dark.
2 people made this
- 300g chocolate, any kind
- 1/2 teaspoon sugar strands or hundreds and thousands
MethodPrep:5min ›Extra time:12min freezing › Ready in:17min
- Firstly, break your chocolate up into the squares drawn, but if they are big squares break them in half. Then put the squares in a heatproof bowl.
- Secondly, take the bowl of chocolate and put it in the microwave and melt it for about 1 minute. Or melt of the saucepan until fully melted, your choice.
- Thirdly, get some foil or greaseproof paper or clingfilm and get pour the chocolate in a big line and put into the fridge for around 12 minutes.
- Fourthly, after 5 minutes of the chocolate being in the fridge, press your sprinkles in. But you can put them in before you put the chocolate in the fridge.
You can also add dried fruit, chopped nuts or sweets like Smarties® to the bark. Enjoy it.
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How to Make Chocolate Bark
Crush the candy canes (if they aren&rsquot already crushed). Line a large, rimmed baking sheet with parchment paper.
Melt the milk (or dark) chocolate in a heat-safe bowl in the microwave using 30-40 second intervals, stirring after each one. Two or three rounds in the microwave should be sufficient.
Spread the chocolate out on the parchment in a thin, even layer. Using a large, offset spatula works well, if you have one. Put the pan in a cool place for about 10 minutes or until the chocolate is completely firm, either in the refrigerator or outside, if it&rsquos chilly.
Meanwhile, melt the white chocolate the same way, using 30-40 second intervals and stirring after each. Stir in the peppermint essential oil.
Spread the white chocolate over the milk chocolate quickly and then sprinkle the crushed candy canes over the top. You&rsquoll want to do these steps quickly because the cooled milk chocolate will make the white chocolate firm up quickly. You&rsquoll want the white chocolate wet when you put the crushed candy canes on it so they&rsquoll stick better.
Let the white chocolate firm up completely (you can put the pan back in the fridge if you like) and then break it up into big pieces.
The bark is ready to eat immediately or you can package it up to give away. Store it in a covered container and keep it away from heat.
Have you ever made chocolate bark?
It&rsquos the perfect little gift to make for teachers, girlfriends, your stylist, or to give to your neighbors because:
- You don&rsquot need a recipe.
- You can customize it however you like.
- It&rsquos fast! You can whip up multiple batches in under an hour.
- Clean up is a SNAP because you can use the same cookie sheet and parchment for multiple batches.
I&rsquoll show you. Grab a bowl. And some chocolate!
You can use just about any chocolate you like. Even chocolate chips.
I use chocolate melts because they melt more evenly and easily. And I don&rsquot have to chop up a big block of chocolate.
These are Guittard brand I found in the bulk section of my grocery store. I grabbed some white chocolate, milk chocolate, and dark chocolate.
Another reason I like making bark (as opposed to buying it) is because I can use higher quality chocolate than most companies use when they make bark. Better chocolate = better flavor.
I&rsquoll show you how I make classic peppermint bark and then give you some ideas for toppings with different types of chocolate.
Get excited. I went a little nuts in the bulk department buying toppings.
You can put SO MANY THINGS on chocolate bark. Yes, that&rsquos breakfast cereal and potato chips you see up there. More on that later.
To melt the chocolate, I microwaved it in 30-40 second increments, stirring after each round, until it&rsquos completely melted. You don&rsquot want to microwave it for too long or the chocolate will scorch.
Spread it out on a parchment-lined cookie sheet. I like to use a big offset spatula because it spreads more smoothly and evenly.
Since this bark is double-layered, you&rsquoll need to firm up that chocolate before you put the white chocolate layer on top.
It only takes a few minutes chilled. (I literally put my pan on the back patio since it&rsquos in the 30s where we live.)
Melt the white chocolate the same way. I added a few drops of peppermint essential oil to boost the peppermint flavor.
Now spread it over the firmed up layer. I like to leave some chocolate showing under the white chocolate so I don&rsquot melt as much of it.
As soon as you get it spread out, sprinkle some crushed up candy canes over the white chocolate. Use your hand to gently press the candy into the chocolate. This is especially important when you&rsquore putting chunkier toppings. You&rsquoll want them firmly imbedded in the chocolate.
Also, prep your candy canes before you spread the white chocolate on because it firms up fast over the cooled chocolate. (Especially if you stick it in the fridge. Or in your arctic backyard.)
I just love crushed candy canes. They&rsquore so pretty and festive!
Once the second layer cools, you can break it up however you like!
Now it&rsquos ready to package up and give away!
Let me add just a few other notes. I like making my chocolate bark really thin like this. The texture is nice and brittle and the flavor of the chocolate doesn&rsquot overtake the toppings. (This happens with dark chocolate especially.)
I found that using 14 ounces of melted chocolate (total) is a good amount for a full-size cookie sheet. For the layered bark, I used 8 ounces of milk chocolate and 6 ounces of white chocolate.
Peppermint bark is super festive for Christmas, but chocolate bark can be made for just about any occasion year-round! Here are a few ideas:
- Chop up some leftover Halloween candy and mix it with some other favorite fall candy.
- Pair some salty snacks together to create a salty-sweet bark. This combination of pretzels, potato chips, and popcorn was particularly good!
I know it&rsquos cliché, but the possibilities are truly endless! I&rsquod love to hear how you snazz up your chocolate! And you can find the Peppermint Bark recipe and instructions below!
(Yes, I know I said you didn&rsquot need a recipe for chocolate bark, but that one has a few extra details.)
Here&rsquos the link to the printable recipe: Homemade Peppermint Bark
A popular combination is adding crushed peppermint candies or candy canes onto your melted chocolate.
In this example you can start by pouring milk or dark chocolate in a cookie sheet and letting it set until hardens. Then layer melted white chocolate on the top. Sprinkle with crushed peppermint candies while chocolate is still wet. Allow to set.
- 8 ounces white chocolate melting wafers (such as Ghirardelli White Vanilla Flavored Melting Wafers)
- 1 (4-oz.) white chocolate baking bar, coarsely chopped
- 1 to 2 drops soft pink food coloring gel
- 2 to 3 tablespoons assorted valentine sprinkles and pink sparkling sugar
- 1/4 cup conversation heart candies
Place melting wafers and chopped white chocolate in a microwavable bowl. Microwave on medium (50%) power until melted and smooth, about 2 1/2 minutes, stirring every 30 seconds.
Remove about 1/2 cup melted white chocolate mixture, and place in a small bowl stir in 1 to 2 drops soft pink food coloring gel desired shade is reached. Spread remaining white chocolate mixture evenly on a 15- x 10-inch rimmed baking sheet lined with parchment paper. Drizzle pink chocolate mixture over white chocolate mixture, and gently swirl using a knife. Sprinkle immediately with sprinkles and sparkling sugar. Sprinkle with conversation hearts. Chill until set, about 30 minutes. Break into pieces. Store in an airtight container.
Before we get to the main attraction, let’s first look at some nutritional benefits of this healthy chocolate bark recipe.
Thankfully, this indulgent dessert staple comes with numerous health benefits.
Dark chocolate is rich in fiber, iron, magnesium, copper, manganese, and several antioxidants. These include polyphenols, flavanols, and catechins.
Tip: When choosing dark chocolate, opt for 70 percent or higher cacao content. A higher percentage means a higher concentration of nutrients and antioxidants, as well as less sugar.
Speaking of sugar, dark chocolate still contains a moderate amount, so it’s best to enjoy in high-quality dark chocolate in moderation.
These little green nuts are a great source of healthy fats, fiber, vitamins, and minerals. They even pack in some protein.
Next, a one- ounce (28 gram) serving of pistachios is about 49 pistachios, which is pretty generous compared to other nuts. This servings size contains about:
- three grams of fiber
- six grams of protein
- 13 grams of fat (90 percent of which are heart-healthy unsaturated fats!)
Pistachios are also one of the best sources of vitamin B6, and they’re also rich in potassium. Your body needs B6 to help with blood sugar regulation (among several other important functions!) and potassium to help maintain healthy blood pressure and heart rate.
Cranberries are a rich source of several vitamins and minerals, especially vitamin C. However, one of its most notable nutritional highlights is proanthocyanidins (PACs), a type of antioxidant.
Studies show it’s this specific active ingredient that supports urinary tract health. (HUM’s Private Party™ includes 36 milligrams of PACs for this very reason.)
Tip: Since fresh cranberries taste quite tart, it’s best to cook them with a low-glycemic sugar. Otherwise, opt for dried cranberries, which often pack a touch of added sugar to balance out the tartness. Pairing the dried cranberries with sweet chocolate (like in this dark chocolate bark recipe) also helps balance out the tart flavor.
A sprinkle of coconut on this healthy chocolate bark adds a pleasant, slightly sweet flavor. It also adds some nutritional benefits since coconut is a good source of healthy fats, B-vitamins, manganese, copper, and iron.
One of the biggest health benefits of coconut is from the medium-chain triglycerides (MCTs). Your body uses this healthy fat differently than other types of fats. They’re absorbed directly from your small intestine, making them rapidly available for your body to use as energy.
- 16 Ounces dark chocolate chips or chopped chocolate (around 60% cacao content)
- 1 Tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1/2 Cup chopped mixed nuts (suggestions: pistachios and almonds)
- 3 Tablespoons coconut flakes
- 1/3 Cup dried fruit (suggestions, cranberries, apricots, goji berries or candied ginger)
- 1 Teaspoon flaky sea salt
Cover a large, rimmed baking sheet with parchment paper. Set aside.
In a medium-sized bowl, melt chocolate and sugar in a microwave-safe bowl for one minute.
Stir and then microwave in 15-second increments, stirring after each one, until chocolate is smooth and there are no lumps.
Spread chocolate evenly over center area of baking sheet using a rubber spatula. Chocolate should be about 1/4-inch thick.
Sprinkle nuts, coconut flakes, and dried fruit evenly over chocolate.
Lastly, sprinkle flaked sea salt on top.
Allow chocolate to cool at room temperature, until completely hardened, about 2 hours.
French Chocolate Bark
Spread the cashews in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
Place the semisweet chocolate and half the bittersweet chocolate in a glass bowl and microwave on high power for 20 to 30 seconds. (Don’t trust your microwave timer time it with your watch.) Stir with a rubber spatula. Continue to heat and stir in 30-second increments until the chocolate is just melted. Immediately add the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled stirring makes it glossier.
Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly in the following order: first the ginger, then the cooled whole cashews, the cherries, apricots, and raisins. Set aside for 1 to 2 hours until firm. Cut the bark in 18 to 20 pieces and serve at room temperature.
Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
How to Make Chocolate Pretzel Bark
Let&rsquos walk through this together (holding hands and skipping), but as always, you&rsquoll find a detailed and printable recipe card at the bottom of this post.
Line a rimmed baking sheet with parchment. Sprinkle your pretzels on top of the parchment. Pro tip: if you&rsquore adding any toppings, make sure you chop them now.
Add your chocolate to a microwave-safe bowl (this huge glass measuring cup/bowl is one of my favorite kitchen tools and I use it at least once a day) and microwave at 50% less power for 30 seconds. Allow it to rest for 30 seconds, and then microwave for an additional 30 seconds. Repeat this cycle one more time or until the chocolate is mostly melted. Stir gently with a spoon until smooth.
Pour the chocolate over the pretzels, moving it around the pan to try to get as much coverage as possible. Use a silicone spatula and bring any orphaned pretzels into the safety of the chocolate goodness. Pro tip: if you&rsquore adding any toppings, do so now.
Allow the bark to fully cool. If your kitchen is warm, you can place the plan in the fridge or freezer for 20-60 minutes.
Break cooled bark into pieces and enjoy!
- 2 (4-oz.) bittersweet chocolate, semisweet chocolate, or milk chocolate baking bars
- 2 (4.4-oz.) high-quality white chocolate bars (such as Lindt White Chocolate)
- 3/4 cup toasted pecan halves
- 3/4 cup toasted walnut halves
- 1/3 cup candied cherries
- 1/3 cup candied orange peel
- 1/3 cup candied pineapple
Line a 13- x 9-inch baking pan with parchment paper, allowing about 2 inches to extend over the long sides of pan.
Break bittersweet chocolate into small to medium chunks. Microwave chocolate in a medium-size microwavable bowl on MEDIUM (50% power) for 30 seconds, and stir. Continue to microwave until chocolate is completely smooth, shiny, and fluid, about 1 minute, stirring at 15-second intervals. To melt on the stove, bring 2 to 3 inches of water to a gentle boil in a saucepan over medium-high. Reduce heat to medium-low, and maintain a gentle simmer without steam. Place chocolate in a heatproof bowl, and set it over saucepan, making sure bowl does not touch water. Cook chocolate, stirring occasionally, until chocolate is melted, completely smooth, shiny, and fluid, 2 to 4 minutes.
Quickly pour melted bittersweet chocolate over bottom of prepared pan. Using an offset spatula or the back of a large spoon, spread chocolate into a fairly even layer, covering the bottom of the pan completely. Place in refrigerator, and chill until chocolate is cold and set, 30 minutes to 1 hour.
Break white chocolate bars into small to medium chunks, and repeat melting process. Quickly spread melted white chocolate over firm bittersweet chocolate layer. (Or leave a border around the edges, if you like.) Working quickly, sprinkle and scatter toppings in a single layer all over melted white chocolate, making sure every topping piece touches the melted chocolate so that it will adhere to white chocolate layer.
Cover and refrigerate until bark is firmly set, about 1 hour. To serve, use parchment paper handles to remove bark from pan. Use a sharp knife to cut bark into irregular chunks, or break into large pieces by hand. Store bark in an airtight container at room temperature for up to 7 days.
Recipe: Elvis Chocolate Bark
It is widely known that the crowned King of Rock ‘n’ Roll loved peanut butter-and-banana sandwiches. With or without bacon, he enjoyed them often — they were one of his favorite indulgences at home and on the road. In homage to this delicious snack, here’s a holiday bark, fit for Elvis himself!
This salty-sweet combination of flavors hits all the right notes. Peanut butter chips are melted and swirled into a milk chocolate base, which then gets topped with a generous layer of crunchy banana chips, mini pretzels, and chopped roasted peanuts. Whomever you choose to share this bark with will most certainly thank you, thank you very much.
A quick note about the peanut butter chips in this recipe: Once melted, their consistency is a bit thicker and harder to spread than regular chocolate. To avoid a goopy mess, it’s easiest to pipe out the melted chips onto the milk chocolate in strips, then use a spatula to gently swirl the two together. But don’t worry — neither piping skills nor an actual piping bag are required here! You’ll end up with two distinct layers that are fused just enough to keep from separating once the candy sets.