Chocolate bark is surprisingly easy to make at home. It's a wonderfully thoughtful hostess gift during the holidays or anytime.
Dark chocolate is an acquired taste. It's wonderfully rich and intense, more "chocolaty" than "milky" or "sugary." I love making dark chocolate treats like homemade chocolate, chocolate custard, and chocolate fondue. I especially enjoy making this chocolate bark every year during the holidays. It's such an easy dessert to make, but the result is impressive and pretty. I use dark chocolate, pecans, pistachios, and dried cranberries, but you can use whatever you like and have on hand. It's a very flexible recipe.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Dark chocolate: The chocolate I use ranges from 70% cacao to 90%, but I most often use 85%. You can use a chopped chocolate bar or chocolate chips - both work.
- Oil: You can use any neutral-tasting oil. I typically use avocado oil. The oil prevents the chocolate from becoming too dry and brittle as it sets.
- Mixed dried fruit and nuts: I use pecans, pistachios, and dried cranberries. It's best to use unsalted nuts. If you like salted chocolate, you can always sprinkle it with a few grains of sea salt, allowing you control over how salty it is.
Variations
I encourage you to have fun with this recipe, get creative, and use any combination of nuts and dried fruit you like and enjoy.
For example, I like to use dried cranberries because they are pretty, but raisins work too. If you want a low-carb version, omit the dried fruit and use just nuts. Another tasty addition is coconut flakes, as shown in the photo below.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Place the chocolate in a microwave-safe bowl. Melt it in the microwave in 30-second sessions, stirring after each session. Mix in the oil.
Pour the melted chocolate into a wax-paper-lined 8-inch square pan and immediately sprinkle it with the toppings. Cover the pan with plastic wrap and freeze it until the chocolate is set, for about 30 minutes.
Use a sharp chef’s knife to cut the chocolate into four large squares or eight small ones. I often cut it into four large squares and then cut each square into two triangles.
Changed it a bit but thank you so much for this wonderful recipe!
Dan
Read more comments
Changed it a bit but thank you so much for this wonderful recipe!Recipe Tips
- As you can see, this recipe makes a fairly small amount of chocolate bark. You can double the recipe and use a 9 X 13-inch baking dish.
- Fun fact: This treat is called "bark" because its rough surface and edges resemble the rough surface of tree bark.
- To make this recipe without a microwave, add the chocolate pieces and oil to a small saucepan and heat over very low heat, the lowest possible. Chocolate burns easily, so stir it often and remove it from the heat as soon as it's mostly melted. You can also place it in a heatproof bowl and place the bowl on top of a saucepan with boiling water. This is the best way to ensure it doesn't burn.
- How to serve: Chocolate bark can be part of your holiday dessert table. It also makes an excellent dessert all by itself. It pairs well with dry red wine if you drink it, coffee (or iced coffee), and mint tea.
- Storage: You can keep the leftovers in an airtight container at cool room temperature for up to a week. For extended storage, keep it in the fridge for up to two weeks. Remove it from the fridge 60 minutes before serving to allow it to reach room temperature.
Recipe Card
Chocolate Bark Recipe
Video
Ingredients
- 4 ounces dark chocolate chips - or a dark chocolate bar, chopped
- 1 teaspoon avocado oil
- 2 tablespoons pecans - chopped, unsalted; ½ ounce
- 2 tablespoons pistachio nuts - halved, unsalted; ½ ounce
- 2 tablespoons dried cranberries - ½ ounce
Instructions
- Line an 8-inch square pan with wax paper, leaving an overhang.
- Place the chocolate in a microwave-safe bowl. Melt it in 30-second sessions, stirring after each session. Stop microwaving when almost fully melted, and add the oil.
- Stir the mixture with a small rubber spatula until fully melted.
- Pour the melted chocolate into the prepared pan. Spread it evenly and smooth it out with a rubber spatula.
- Sprinkle the chocolate with pecans, pistachios, and dried cranberries. Cover the pan with plastic wrap and freeze until set, for about 30 minutes.
- Use a sharp chef’s knife to cut the bark into four large squares or eight small ones. You can also cut it into four large squares and then cut each large square in half to form triangles.
Notes
- I listed the nuts and fruit I like to use, but I encourage you to have fun with this recipe, get creative, and use any combination of nuts and dried fruit you like and enjoy.
- As you can see, this recipe makes a fairly small amount. If you'd like, you can double the recipe and use a 9 X 13-inch baking dish.
- To make this recipe without a microwave, add the chocolate pieces and oil to a small saucepan and heat over very low heat, the lowest possible. Chocolate burns easily, so stir it often and remove it from the heat as soon as it's mostly melted. You can also place it in a heatproof bowl and place the bowl on top of a saucepan with boiling water. This is the best way to ensure it doesn't burn.
- You can keep the leftovers in an airtight container at cool room temperature for up to a week. For more extended storage, keep it in the fridge for up to two weeks. Remove it from the fridge 60 minutes before serving to allow it to reach room temperature.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Dan says
Change it a bit but THANK YOU so much for this wonderful recipe!!
Vered DeLeeuw says
You're very welcome, Dan! Glad you liked it.
Evelyn Boudreau says
it's so easy for a guilt free treat!
Vered DeLeeuw says
Right!? Glad you liked it, Evelyn!
Betty Scott says
This has no sweetener. Can I add powered stevia or stevia glycerite?
Vered DeLeeuw says
Hi Betty,
Yes, you can.
Monique says
What kind of oil do you use? Coconut oil?
Thanks
Vered DeLeeuw says
Hi Monique,
Thank you for this question. I updated the recipe to say that I use avocado oil. You can use coconut oil too.