Best 3 Christmas Chocolate Bark Recipes

When the festive season rolls around, chocolate bark takes center stage as a delightful and versatile treat that's perfect for gifting, party platters, or simply indulging in a sweet snack. With its endless variations and customizable toppings, chocolate bark is a culinary canvas that invites creativity and experimentation. Whether you prefer a classic combination of dark chocolate and sea salt, a vibrant medley of dried fruits and nuts, or a whimsical array of colorful sprinkles, the possibilities are boundless. Embark on a flavorful journey as we explore the art of crafting the perfect Christmas chocolate bark, offering a symphony of textures, flavors, and visual appeal that will tantalize your taste buds and spread holiday cheer.

Here are our top 3 tried and tested recipes!

EASY CHOCOLATE BARK

Easy Chocolate Bark image

This chocolate bark recipe is so easy to make, and ready in a hurry! I typed up my favorite dark chocolate trail mix chocolate bark recipe below. Use this technique and change it up using the ideas provided within the post. Recipe yields about 25 pieces.

Provided by Cookie and Kate

Categories Candy

Time 20m

Number Of Ingredients 4

Ingredients

12 ounces quality chocolate chips or chopped chocolate (I like bittersweet/about 60% cocao content)
3/4 cup raw nuts or seeds (choose from almonds, pecans, hazelnuts, pistachios and/or pepitas)
1/4 cup dried cranberries or other dried fruit (dried cherries, apricots and/or candied ginger-chopped if large)
About 1/2 teaspoon flaky sea salt, optional

Steps:

If you have time, toast the nuts/seeds: Preheat the oven to 350 degrees Fahrenheit. Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 to 9 minutes. Transfer the nuts to a cutting board and roughly chop them.
In the meantime, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet-aim for about 1/4″ thickness (it won't reach the edges).
Sprinkle the nuts evenly over the chocolate, followed by the dried fruit. If you're adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Lightly use your palms to press the toppings into the chocolate.
If you're in a hurry, place the pan on a flat surface in the refrigerator to harden for about 15 minutes. If you're not, let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened.
Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.

Nutrition Facts : ServingSize 1 of 25 pieces, made as shown, Calories 100 calories, Sugar 6.7 g, Sodium 22.6 mg, Fat 7.5 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1.3 g, Protein 1.7 g, Cholesterol 0 mg

CHRISTMAS BARK CANDY

Christmas Bark Candy image

This quick-to-fix candy is sure to please all ages when added to a homemade cookie tray. We show two versions here: vanilla chips with colorful miniature baking bits and milk chocolate chips with broken pretzels. Create your own variations using different flavored chips and add-ins such as crushed candy canes, dried fruits or crunchy nuts.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 1 pound.

Number Of Ingredients 3

Ingredients

1 package (10 to 12 ounces) vanilla or white chips or 1 package (11-1/2 ounces) milk chocolate chips
2 teaspoons vegetable oil
1-1/4 to 1-1/2 cups M&M's minis or pretzel sticks

Steps:

In a heavy saucepan or microwave, melt chips with oil; stir until smooth. Cool for 5 minutes. Stir in M&M's or pretzels. Spread onto a waxed paper-lined baking sheet. Refrigerate for 10 minutes. Remove from the refrigerator; break into pieces. Store in an airtight container.

Nutrition Facts : Calories 127 calories, Fat 7g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE PEPPERMINT BARK - CHRISTMAS

Chocolate Peppermint Bark - Christmas image

Christmas candy - Two kinds of chocolate with peppermint chips. Yummy! So pretty, and great for gift giving. I have used chocolate bark (dark and white) with good results and it was less expensive, and hardens up beautifully

Provided by Jb Tyler

Categories Candy

Time 20m

Yield 1 1/2 pounds, 20-30 serving(s)

Number Of Ingredients 3

Ingredients

12 ounces quality white chocolate (like Ghirardelli)
12 ounces quality dark chocolate (like Ghirardelli)
1/2 cup crushed peppermint candy (I use starlite)

Steps:

Line a 9x12 pan with parchment paper.
Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate.
Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. (it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers "stick" together better if the white chocolate has not hardened).
Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.
Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrgerator if you live in a warm/humid climate.

Tips:

Choose high-quality chocolate. The better the chocolate, the better the bark will taste. Look for chocolate with a high cocoa content (at least 70%) and avoid chocolate that contains artificial flavors or preservatives.
Use a variety of toppings. The possibilities are endless when it comes to toppings for chocolate bark. Some popular options include nuts, dried fruits, candies, and spices. Get creative and experiment with different combinations to find your favorite.
Be patient. Chocolate bark takes time to set, so be patient and don't rush the process. If you try to rush it, the chocolate will be soft and crumbly. Allow the bark to set for at least 2 hours, or overnight for best results.
Store the bark properly. Chocolate bark can be stored in an airtight container at room temperature for up to 2 weeks. You can also store it in the refrigerator for up to 4 weeks, or in the freezer for up to 6 months.

Conclusion:

Chocolate bark is a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients and a little creativity, you can create a bark that is sure to impress your friends and family. So next time you're looking for a sweet treat, give chocolate bark a try. You won't be disappointed!