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    Home » Dessert Recipes » Dark Chocolate Bark

    Dark Chocolate Bark

    Last updated: Aug 21, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Chocolate bark is surprisingly easy to make at home. It's such a wonderfully thoughtful hostess gift - during the holidays, or anytime.

    I like to use dark chocolate, pecans, pistachios, and dried cranberries. But you can use whatever you like and happen to have on hand - it's a very flexible recipe.

    Four pieces of chocolate bark photographed on a white background.

    Dark chocolate is amazing. 🍫 Of course, it's an acquired taste, and indeed, many learn to love it as they get a bit older. It's wonderfully rich and intense, and it's definitely more "chocolaty" than "milky" or "sugary."

    I love all kinds of dark chocolate treats (this homemade chocolate is wonderful). But I especially enjoy 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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations and substiutions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    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 chocolate I use ranges from 70% cacao to 90%, but I most often use 85%. You can use a chocolate bar or chocolate chips - both work.

    Oil: You can use any oil you like. 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 like to 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 turns out.

    Instructions

    Making chocolate bark at home is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Your first step is to place the chocolate in a microwave-safe bowl. You then melt it in the microwave in 30-second sessions, stirring after each session. Now mix in the oil.

    Next, you pour the melted chocolate into a wax-paper-lined 8-inch square pan and immediately sprinkle it with the toppings.

    Now, cover the pan with plastic wrap and freeze it until the chocolate is set, 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, then cut each square into two triangles.

    A photo collage showing the steps for making chocolate bark.

    Expert tip

    As you can see, this recipe makes a fairly small amount of chocolate bark. But if you'd like, you can easily double the recipe and use a 9 X 13-inch baking dish.

    Frequently asked questions

    Why is it called chocolate "bark?"

    It's called "bark" because its rough surface and edges vaguely resemble the rough surface of tree bark.

    Can I melt a chocolate bar instead of chocolate chips?

    Yes. Both work. I sometimes use Lindt 90%, my favorite chocolate. I simply break it into small pieces and melt it in the microwave, the same way I would melt chocolate chips.

    Can I make this recipe without a microwave?

    Sure! Simply add the chocolate pieces and the 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.

    Variations and substiutions

    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. I've made this recipe without dried fruit and it was still delicious.

    Another tasty addition is coconut flakes, especially if you like coconut. And if you do, you can also use coconut oil and melt it with the chocolate.

    Storing leftovers

    You can keep the leftovers in an airtight container, at room temperature, for up to a week.

    Four pieces of chocolate bark photographed on a white background.

    Related recipes

    • Homemade Chocolate
    • Chocolate Covered Raspberries
    • Keto Chocolate
    • Chocolate-Covered Strawberries

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Chocolate Bark
    4.95 from 79 votes
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    Dark Chocolate Bark

    Chocolate bark is surprisingly easy to make at home. It's such a wonderfully thoughtful hostess gift - during the holidays, or anytime.
    Prep Time15 mins
    Rest time30 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Servings: 8 servings
    Calories: 108kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 4 oz dark chocolate chips (or a dark chocolate bar, chopped)
    • 1 teaspoon oil
    • 2 tablespoons chopped unsalted pecans (½ oz)
    • 2 tablespoons chopped unsalted pistachio nuts (½ oz)
    • 2 tablespoons dried cranberries (½ oz)

    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 stir with a small rubber spatula until fully melted.
    • Mix in the oil. You can also mix in a few drops of stevia at this point, though I usually don't.
    • Pour the melted chocolate onto the prepared pan. Spread it evenly and smooth it out with a rubber spatula.
    • Sprinkle it with the pecans, pistachios, and dried cranberries.
    • Cover the pan with a plastic wrap and freeze until set, about 30 minutes.
    • Use a sharp chef’s knife to cut into four large squares or eight small ones. You can also cut it into four large squares, then cut each large square in half to form triangles.

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    NOTES

    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.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Calories: 108kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Sodium: 1mg | Fiber: 1g | Sugar: 4g
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    More Low-Carb Desserts

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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