Chocolate Bark
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This recipe below is my version, but you can switch it up to your liking. Don’t like white chocolate? Just use dark or substitute in milk. Instead of pecans, use almonds, pistachios or walnuts. Or just make traditional peppermint bark with only peppermint sticks. Other tasty add-ins:
- Pretzels
- Seeds (sunflower, pumpkin, etc.)
- Espresso beans
- Dried fruit (banana chips, raisins, cherries)
- Mini marshmallows
The opportunities are endless and this is a great way to customize a homemade holiday present.
Chocolate bark is also very simple and quick to make. Whip it up while you’re in the kitchen baking cookies or making dinner. There is no baking involved so it won’t use up oven space. If you are planning on giving away the chocolate bark, this recipe is enough for two gifts.
Chocolate Bark
- 12 oz. dark chocolate
- 12 oz. white chocolate
- 2-3 peppermint sticks or candy crushed, crushed
- Handful dried cranberries
- Handful or two chopped pecans
Melt the dark chocolate over a double boiler. If you are like me and do not possess such a thing, boil a little water in a large pot and suspend a smaller pot over the larger one. Melt the chocolate in the smaller pot. The idea is to avoid having the chocolate directly over the flame.
While the chocolate melts, line a 9×13″ cake pan with aluminum foil or parchment. Once the chocolate is melted, pour it into the pan. Sprinkle the pecans and cranberries into the chocolate. Refrigerate until the chocolate hardens, about 30-40 minutes.
When the dark chocolate is hard, melt the white chocolate in the double boiler (or similar contraption). Once it is melted, pour it over the bottom layer of the bark. (Be careful doing this since the heat from the white chocolate may begin to soften the dark chocolate and you want everything to look pretty!) Sprinkle the peppermint sticks over the white chocolate and refrigerate until everything is hard.
To break apart, remove the bark using the aluminum foil. I used a butter knife to break the bark into chunks and pieces.
To store: my kitchen is always the temperature of an inferno so I keep it in a tin in the fridge. If you are giving away the chocolate bark, line a pretty box with plastic wrap or parchment paper and keep chilled until you are ready to present your gift. It’s so easy to make, you can safely make two batches: one to give as hostess gifts and one to keep for yourself.
