Dark chocolate bark is surprisingly easy to make. It’s such a wonderfully thoughtful hostess gift – during the holidays, or anytime.
How lucky we are, that we live in a time when science tells us to go ahead and enjoy a square of chocolate – as long as it’s dark, of course. 🍫
I love making this dark chocolate bark! I make it every year during the holidays. It’s such an easy dessert to make, but the result is so impressive and pretty. It makes a gorgeous hostess gift, during the holidays, or anytime really.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty treat. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Dark chocolate: As dark as you can go and still enjoy it. The darker the better!
Virgin coconut oil: You can also use avocado oil and stir it into the chocolate after it’s melted (since avocado oil is already liquid).
Mixed dried fruit and nuts. I like to use:
Unsweetened coconut flakes
How to make dark chocolate bark
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Your first step is to place the chocolate and the oil in a microwave-safe bowl. You then melt the chocolate in the microwave in 30-second increments, stirring after each session.
Next, you pour the melted chocolate onto a wax-paper-lined 8-inch square pan and immediately sprinkle it with the toppings.
Now cover the pan with plastic wrap and refrigerate it until the chocolate is set, at least 2 hours.
Use a sharp chef’s knife to cut it into four large squares.
You can double the recipe
As you can see, this recipe makes a fairly small amount of dark chocolate bark. But if you’d like, you can easily double the recipe and use a 9 X 13-inch baking dish.
Variations on this recipe
I listed the nuts and fruit that I like to use above, and in the recipe card below. But I encourage you to have fun with this recipe, get creative, and use any combination of nuts and dried fruit that you personally like and enjoy.
For example, I like to use dried cranberries because they are so pretty, but raisins work well too.
And if you want a low carb version, simply omit the dried fruit and use just nuts and coconut. I’ve made this recipe without dried fruit and it was still delicious.
How long does dark chocolate bark keep?
You can keep it in an airtight container, at room temperature, for about a week. Possibly more, but since it’s homemade, it’s best to err on the side of safety.
More dark chocolate recipes that you might enjoy
If you enjoy dark chocolate, you should definitely try these ultra-rich homemade truffles – another easy and wholesome treat. And this keto chocolate hazelnut spread is amazing. I love spreading it on keto English Muffin.
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Dark Chocolate Bark
- 3.5 oz dark chocolate, broken into small pieces or chopped (I like to use Valrhona Le Noir 85% Cacao)
- 1 teaspoon virgin coconut oil
- 1/4 cup mixed dried fruit and nuts. I used:
- 1 tablespoon dried cranberries* (10 grams)
- 1 tablespoon pecan halves (10 grams)
- 1 tablespoon pistachios (10 grams)
- 1 tablespoon unsweetened coconut flakes
- Place the chocolate and coconut oil in a microwave-safe bowl. Melt in the microwave in 30-second increments, stirring after each session. Stop microwaving when almost fully melted, and stir with a small rubber spatula until fully melted.
- Pour the melted chocolate onto a wax-paper-lined 8-inch square pan.
- Sprinkle it with the toppings.
- Cover the pan with a plastic wrap and refrigerate until set, at least 2 hours.
- Use a sharp chef’s knife to cut into four large squares.
- Store in the fridge, in an airtight container on wax paper (if layering, place a square of wax paper between the chocolate squares). Remove from fridge an hour before serving.