Easy Chocolate Bark (Recipes + Video)
Homemade chocolate bark -- even dairy-free -- is a treat anyone can make and everyone can enjoy!
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Servings: 4 servings
Ingredients
Pretzel-Pecan Bark
- 12 ounces semi-sweet chocolate Enjoy Life® Semi-Sweet Chocolate Chips – 10 oz. – are gluten, dairy, nut and soy-free; Sweet Chocolate Dream bars – 3 oz. – are dairy and gluten free
- 1 tsp. canola oil
- 1 cup chopped gluten free pretzels Glutino®
- 1/2 cup chopped pecans
Dried Fruit & Pistachio Bark
- 12 ounces semi-sweet chocolate EnjoyLife® Semi-Sweet Chocolate Chips – 10 oz. – are gluten, dairy, nut and soy free; Sweet Chocolate Dream bars – 3 oz. – are dairy and gluten free
- 1 tsp. canola oil
- 2/3 cup pistachios
- 2/3 cup dried fruit I used cranberries; other options include cherries, raisins, diced figs, etc.
- 1 Tbs. diced crystallized ginger optional
- 1/8 tsp. coarse sea or kosher salt
Candy Cane Bark
- 6 ounces semi-sweet chocolate EnjoyLife® Semi-Sweet Chocolate Chips – 10 oz. – are gluten, dairy, nut and soy-free; Sweet Chocolate Dream bars – 3 oz. – are dairy and gluten-free
- 6 ounces white chocolate Pascha Vegan White Chocolate Chips
- 2 tsp. canola oil
- 1 tsp. peppermint extract
- 1/2 cup crushed gluten free candy canes
Instructions
- Pretzel-Pecan Bark
- Prepare a double boiler and melt the chocolate over medium-high heat until smooth. Meanwhile, coarsely chop the pretzels and pecans. Prepare a small jelly roll pan or 8×8 baking pan by lining with aluminum foil.
- When the chocolate is completely melted, stir in the canola oil (this will help the chocolate to remain “snappy,” rather than becoming mushy when broken into bark). Stir the chopped pretzels and pecans into the chocolate and then spread out to an even thickness on the prepared pan.
- Refrigerate for 2 hours or until well-set, then break into bark to serve or pack for gifts.
- Dried Fruit & Pistachio Bark
- Prepare a double boiler and melt the chocolate over medium-high heat until smooth. Meanwhile, coarsely chop any larger dried fruits and crystallized ginger. Prepare a jelly roll pan or 8×8 baking pan by lining with aluminum foil.
- When the chocolate is completely melted, stir in the canola oil (this will help the chocolate to remain “snappy,” rather than becoming mushy when broken into bark). Stir half of the nuts and fruit into the chocolate and then spread out to an even thickness on the prepared pan. Sprinkle with remaining nuts and fruit, and with all the ginger and salt.
- Refrigerate for 2 hours or until well-set, then break into bark to serve or pack for gifts.
- Candy Cane Bark
- Prepare a double boiler and melt the semi-sweet chocolate over medium-high heat until smooth. Meanwhile, coarsely chop the candy canes. Prepare a jelly roll pan or 8×8 baking pan by lining with aluminum foil.
- When this chocolate is completely melted, stir in 1 teaspoon canola oil (this will help the chocolate to remain “snappy,” rather than becoming mushy when broken into bark). Spread over prepared pan to an even thickness. Refrigerate for 30 minutes, or until set.
- Meanwhile, clean the double boiler and repeat melting process with the white chocolate, adding the remaining 1 teaspoon canola oil and the peppermint extract once the white chocolate is melted. Spread over the chilled and set semi-sweet chocolate, then sprinkle with chopped candy canes.
- Refrigerate for 2 hours or until well-set, then break into bark to serve or pack for gifts.
Video
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.