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Chocolate bark is surprisingly easy to make at home. It's a wonderfully thoughtful hostess gift during the holidays or anytime.
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.
Dark chocolate is amazing. It's an acquired taste, and many learn to appreciate it as they get older. It's wonderfully rich and intense, more "chocolaty" than "milky" or "sugary."
I love making dark chocolate treats such as homemade chocolate, chocolate custard, and chocolate fondue. I especially enjoy making this chocolate bark. I make it every year during the holidays. It's such an easy dessert to make, but the result is impressive and pretty.
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- Ingredients
- Variations
- Chocolate Bark Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Chocolate Recipes
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Ingredients
You'll only need a few simple ingredients to make this homemade chocolate bark. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- 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 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 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 listed the nuts and fruit 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 you like and enjoy.
For example, I like to use dried cranberries because they are pretty, but raisins work well too.
If you want a low-carb version, omit the dried fruit and use just nuts. I've made this recipe without dried fruit, and it was delicious.
Another tasty addition is coconut flakes, as shown in the photo:
Chocolate Bark Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
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.
Expert Tip
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.
Recipe FAQs
Why is it called chocolate "bark?"
It's called "bark" because its rough surface and edges resemble the rough surface of tree bark.
Can I melt a chocolate bar instead of chocolate chips?
Yes. I sometimes use Lindt 90%, my favorite chocolate. I break it into small pieces and melt them in the microwave, the same way I melt chocolate chips.
Can I make this recipe without a microwave?
Yes. 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.
Serving Suggestions
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, and tea. For an extra-indulgent treat, serve it with hot chocolate.
Storing Leftovers
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.
More Chocolate Recipes
- Homemade Chocolate
- Chocolate Covered Raspberries
- Keto Chocolate
- Chocolate-Covered Strawberries
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Recipe Card
4.96 from 85 votes
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Chocolate Bark
Chocolate bark is surprisingly easy to make at home. It's a wonderfully thoughtful hostess gift during the holidays or anytime.
Prep Time15 minutes mins
Rest time30 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 108kcal
Author: Vered DeLeeuw
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.
Video
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 of dark chocolate bark. If you'd like, you can double the recipe and use a 9 X 13-inch baking dish.
- 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.
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Nutrition per Serving
Calories: 108kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Sodium: 1mg | Fiber: 1g | Sugar: 4g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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About the Author
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.
Reader Interactions
Comments
Monique
What kind of oil do you use? Coconut oil?
ThanksReply
Vered DeLeeuw
Hi Monique,
Thank you for this question. I updated the recipe to say that I use avocado oil. You can use coconut oil too.Reply
