Easy Chocolate Bark Recipe

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


Step 1


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.

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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.

Step 6

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.

Step 7

Break the chocolate into 25 pieces with your hands after it hardens. Serve immediately or cover and store at room temperature for 1 week.

See Also

Whipped Cream from Scratch Recipe