Bark
intro
Crisp, rich chocolate bark studded with toasted almonds and tart cranberries, an easy, customizable no-bake treat perfect for holiday gifting and casual snacking.
Ingredients
Steps
Toast the almonds
Preheat your oven to 175°C (350°F). Spread 85 grams (½ cup) of raw whole almonds in a single, even layer on a small rimmed baking sheet. Toast for 8-10 minutes, stirring once at the 4-minute mark to ensure even toasting, until the nuts are fragrant and lightly golden at the cut edges. Remove from the oven and let cool completely for 15 minutes, then roughly chop into 1 cm (½ inch) pieces.
Prep the baking pan
Line a 23x33 cm (9x13 inch) rimmed baking sheet with a sheet of unbleached parchment paper, leaving 5 cm (2 inch) overhang on the two long sides to use as lift handles later. Set the prepared pan aside at room temperature, away from open windows or cold drafts that could cause uneven setting.
Melt the chocolate
Fill a small saucepan with 5 cm (2 inches) of water and bring to a gentle simmer over medium-low heat (do not bring to a rolling boil). Place a heatproof glass bowl over the pan, ensuring the bottom of the bowl does not touch the simmering water to avoid burning the chocolate. Add 340 grams of finely chopped semi-sweet chocolate and 14 grams (1 tablespoon) of unsalted butter to the bowl, stirring constantly with a silicone spatula for 3-4 minutes until the chocolate is 90% melted, perfectly smooth, and reaches 46°C (115°F) on an instant-read thermometer. Remove the bowl from the double boiler immediately to prevent overheating.
Stir in mix-ins
Stir 5 ml (1 teaspoon) of pure vanilla extract into the melted chocolate until fully incorporated. Set aside 2 tablespoons of the chopped cooled toasted almonds and 2 tablespoons of dried cranberries to use as topping, then fold the remaining nuts and cranberries into the melted chocolate until evenly distributed, taking care not to over-stir which can cause the chocolate to thicken too quickly.
Spread the bark base
Pour the entire chocolate and add-in mixture onto the center of the parchment-lined baking sheet. Use an offset spatula to spread the chocolate into an even, 6 mm (¼ inch) thick layer across the pan, leaving a 2.5 cm (1 inch) border from the pan edges. The shape does not need to be perfectly rectangular, as uneven, rustic edges are traditional for homemade bark.
Top and chill bark
Evenly sprinkle the reserved chopped almonds and dried cranberries over the top of the spread chocolate, then lightly sprinkle 3 grams (½ teaspoon) of flaky sea salt across the surface, pressing toppings very gently to make sure they adhere to the chocolate. Transfer the uncovered pan to the refrigerator to chill for 60 minutes, until the chocolate is completely firm with no soft, melty spots when pressed lightly with a fingertip.
Break into pieces
Once fully set, lift the bark out of the pan using the parchment paper overhang handles and transfer to a wooden cutting board. Peel the parchment away from the back of the chocolate slab, then break the bark into irregular 5-7 cm (2-3 inch) pieces with clean, dry hands (a knife is not needed for the traditional rough, rustic look). Serve immediately, or store in an airtight container at 18-20°C (65-68°F) cool room temperature for up to 2 weeks, away from direct sunlight.
Tips
2.Avoid freezing the bark to speed up setting, as rapid temperature changes will cause unattractive white cocoa butter bloom to form on the chocolate surface; refrigerator chilling is ideal.
3.Swap the almonds and cranberries for your favorite add-ins like crushed peppermint, toasted pecans, dried apricots, or mini marshmallows to customize the bark to your taste.
OMG this homemade chocolate bark is SO good! I threw in crushed pretzels and dried cranberries for a holiday twist, my kids devoured half the pan before it even finished chilling in the fridge. Total game changer for last minute potluck contributions, I will never buy store-bought bark again!
Wait, quick question – can I use dark chocolate instead of semi-sweet for this? My partner is obsessed with extra dark chocolate and I want to make this for our anniversary movie night this weekend! I was thinking of adding toasted almonds and flaky sea salt on top.
Made this for my office holiday potluck yesterday and people were begging me for the recipe before I even left the break room! I added crushed candy canes on top for a festive vibe, it was so easy to throw together even after a long work day. 10/10, will be making this multiple times this month.
As someone who burns toast 50% of the time, I was shocked how easy this was to make! I only had milk chocolate chips and leftover Halloween candy (crushed Reese’s and M&Ms) so I threw those on top, it turned out insane. Even my roommates were impressed.
Is there a way to make this with no added sugar? I follow a low-sugar diet and would love a sweet treat I can keep in the fridge for meal prep that doesn’t derail my goals. I was thinking sugar-free chocolate chips and unsweetened coconut flakes as a topping?
I’ve been making chocolate bark for my grandkids every Christmas for 30 years, and this recipe is hands down the best ratio I’ve ever tried! It sets up perfectly without getting that weird chalky texture some homemade bark gets, and the chill time is exactly right. I added mini marshmallows and crushed graham crackers for a s’mores version this time, the grandkids went wild for it.
I made batches of this over the weekend to give out as neighbor gifts for the holidays, packaged in cute cellophane bags with little ribbons. It was so much cheaper and more personal than buying fancy candy, and every neighbor has texted me saying how much they loved it!
Wait, help! I made this last night and my bark came out all streaky and weird? Did I mess up the melting part? I microwaved the chocolate for 2 minutes straight because I was in a hurry chasing my toddler around, did I overheat it?
Just tested this with vegan dark chocolate and dairy-free white chocolate drizzle, topped with crushed pistachios and dried raspberries, and it came out AMAZING. My non-vegan friends at game night couldn’t even tell it was vegan, they ate the whole tray!
I keep a batch of this broken up in my pantry for quick snack attacks during the work day! I did semi-sweet chocolate with chia seeds, hemp hearts, and dried blueberries for a slightly healthier take, and it hits that chocolate craving so I don’t end up raiding the vending machine at 3pm. So easy to prep on Sundays for the whole week!
Made this for our football watch party last weekend, did a milk chocolate base with crushed potato chips, bacon bits, and a drizzle of caramel on top. It was the first platter to get wiped clean, even beat out the wings! Who knew salty-sweet was such a crowd pleaser?
Super dumb question – do I have to use a baking sheet lined with parchment paper? I ran out of parchment and only have wax paper, will that work or will it stick? I’m supposed to bring this to my book club tonight and don’t have time to run to the store!
I was a little skeptical because the recipe is so simple, but wow, this is way better than any expensive chocolate bark I’ve bought from the fancy candy shop downtown. I did a swirl of milk and white chocolate, topped with crushed Oreos and sprinkles for my niece’s birthday party, and all the kids were going back for seconds and thirds. 10/10, zero complaints.
This is such a great meal prep sweet treat! I make a big pan every Sunday, portion it out into little snack containers for the week. It curbs my post-dinner sweet tooth so I don’t end up eating a whole pint of ice cream before bed. I love switching up the toppings each week to keep it interesting!
Can I make this ahead of time and freeze it? I’m hosting 20 people for Christmas dinner next week and trying to get as much prep done ahead as possible so I’m not running around like a crazy person the day of. I want to do a peppermint and a salted almond version to put out on the dessert table.