This chocolate bark recipe is simple and quick! I wrote my favourite dark chocolate trail mix chocolate bark recipe below. Use the post's ideas to modify this technique.
– 12 ounces quality chocolate chips or chopped chocolate (I like bittersweet/about 60% cocao content) – ¾ cup raw nuts or seeds (choose from almonds, pecans, hazelnuts, pistachios and/or pepitas) – ¼ cup dried cranberries or other dried fruit (dried cherries, apricots and/or candied ginger—chopped if large) – About ½ teaspoon flaky sea salt, optional
If time permits, toast nuts/seeds: Heat the oven to 350°F. Toast the nuts/seeds on a rimmed baking sheet for 6–9 minutes until fragrant and lightly golden.
Place nuts on a cutting board and roughly chop. Stir the chocolate after each 30-second melt in a microwave-safe bowl. Do not overdo.
After 90% melting, stir off the heat to dissolve the chocolate. You can also melt it in a heat-proof bowl over gently simmering water.
Line a large rimmed baking sheet with parchment. Apply chocolate evenly to the centre of the baking sheet using a silicone or rubber spatula, aiming for a ¼″ thickness (not affecting the edges).
First, evenly sprinkle nuts over chocolate, then dried fruit. You can crush flaky salt between your fingers and sprinkle it over chocolate. Press toppings into chocolate with your palms lightly.
To harden quickly, place the pan on a flat surface in the fridge for 15 minutes. If not, cool the chocolate at room temperature for 2–4 hours until hardened.
Break the chocolate into 25 pieces with your hands after it hardens. Serve immediately or cover and store at room temperature for 1 week.