Chocolate Bark Recipe

Name: Chocolate Bark Recipe
Prep time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 4 ounces dark chocolate chips; 1 teaspoon avocado oil; 2 tablespoons pecans; 2 tablespoons pistachio nuts; 2 tablespoons dried cranberries

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Additional Time
30 mins
Total Time
45 mins
Servings
8 servings
Calories
108 kcal
Course
Dessert
Cuisine
American

Chocolate Bark Recipe

Winston Campbell

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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.

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Ingredients

Servings

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

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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 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.