Quick & Easy Chocolate Bark

Sooo the holidays have come and gone.  Sad, right?  

But you know what, you can still make this chocolate bark even after santa’s cookies are stale. Because this is great all year round. 

Just melt your favorite kind of chocolate and top it with any toppings you want.

Here are a few combos to get you started…

#1 Dark Chocolate Bark

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Dark Chocolate with candied walnuts, pistachios, dried cranberries

  • 12 ounces good-quality dark chocolate (I like using ghiradelli twilight dark)
  • chopped candied walnuts (handful)
  • chopped shelled pistachios
  • chopped dried cranberries or dried cherries

Directions:

-Rougly chop the nuts and craisins. 

-Candy walnuts: I  used my cinnamon roasted walnuts. You can also candy walnuts by melting brown sugar over medium heat on a skillet until melted.  Toss in the walnuts until coated and take off the heat and let cool.  (or you can buy candied walnuts or use toated raw walnuts).

- Melt chocolate: Chop the chocolate. In 30 second increments, melt chocolate in a microwave-safe bowl. I will probably take three 30-second intravals, stir until completely melted. You can also melt the chocolate in a double boiler on the stove.

Spread a baking sheet lined with parchment paper and spread the melted chocolate on the parchment. Sprinkle with the toppings.

- Let cool. I pop it in the fridge or freezer so it cools super fast.  Then you break up the bark into pieces.

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Chocolate Bark is great because you can package it up in small bags and give to others. I just use clear plastic bags and fold a brown card over the top of the bad and staple it. It becomes an instant packaged treat!

TIP: Since chocolate bark is just melted chocolate, the key is to use VERY good quality chocolate. Then you can’t go wrong! Sometimes I just melt Hershey’s milk or dark chocolate bars.

#2 White Chocolate Bark  

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White Chocolate Bark with toasted coconut, walnuts, and almonds

  • 12-16 ounces good-quality white chocolate (I like using ghirardelli white chocolate chips or 2 bars)
  • handful of chopped toasted walnuts
  • handful of chopped toasted almonds
  • handful of toasted sweetened coconut

Directions:

-toast the raw nuts and coconut on a baking sheet for a few minutes at about 350 degrees. Keep an eye on them and take it out when the coconut begins to brown. Rougly chop the nuts.

- Melt chocolate: Chop the chocolate. In 30 second increments, melt chocolate in a microwave-safe bowl. I will probably take three 30-second intravals, stir until completely melted.

- Spread a baking sheet lined with parchment paper and spread the melted chocolate on the parchment. Sprinkle with the toppings.

- Let cool. I pop it in the fridge or freezer so it cools super fast. Then you break up the bark into pieces.

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TIP:  Don’t over-cook the white chocolate or it will be too thick.  If you are microwaving the chocolate, heat it until it is just about melted.  Then just stir it unti it is completely melted.

#3 Milk Chocolate Bark 

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 Milk Chocolate with toasted almonds and coconut

  • 12-16 ounces good-quality milk chocolate (I like using about 6 or so bars of Hersheys milk chocolate)
  • chopped toasted almonds
  • Sweetened shredded coconut, toasted

Directions:

- Toast the raw almonds in an 350 degree oven for about 10 minutes. toast the coconut on the same sheet and take it out when it started to brown. Roughly chop the almonds.

- Melt chocolate: Chop up the chocolate. In 30 second increments, melt chocolate in a microwave-safe bowl. I will probably take three 30-second intravals, stir until completely melted.

- Spread a baking sheet lined with parchment paper and spread the melted chocolate on the parchment. Sprinkle with the toppings.

- Let cool. I pop it in the fridge or freezer so it cools super fast. Then you break up the bark into pieces.