Best Easy Chocolate Bark Recipes

EASY CHOCOLATE BARK

Steps:

• Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm.
• Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. For neat slices, remove the bark from the fridge and leave for a minute to come to room temperature. Use a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut).

EASY RAW CHOCOLATE BARK

Steps:

• Well combine all ingredients.
• Taste mixture and adjust for sweetness.
• Transfer the chocolate mixture to a dish lined with parchment paper, and smooth with a spatula. No need for fancy candy molds!
• Place in the freezer to set for 20 minutes, then use a sharp knife to cut into bite-sized chunks.
• Serve directly from the freezer!
• Enjoy!

EASY 10-MINUTE DARK CHOCOLATE BARK WITH NUTS AND DRIED FRUITS

Steps:

• Cover a large, rimmed baking sheet with parchment paper. Set aside.
• In a medium-sized bowl, melt chocolate and sugar in a microwave-safe bowl for one minute. Stir and then microwave in 15-second increments, stirring after each one, until chocolate is smooth and there are no lumps.
• Spread chocolate evenly over center area of baking sheet using a rubber spatula. Chocolate should be about 1/4-inch thick.
• Sprinkle nuts, coconut flakes, and dried fruit evenly over chocolate. Lastly, sprinkle flaked sea salt on top.
• Allow chocolate to cool at room temperature, until completely hardened, about 2 hours. Once chocolate is hard, use your hands to break it into pieces.
• Serve immediately or store in an airtight container for up to a week.

EASY HOMEMADE CHOCOLATE BARK

Steps:

• Melt the milk or dark chocolate in a large heatproof bowl set over a pan of simmering water. Remove from the heat, then melt the white chocolate in the same way. Or, melt the chocolates in the microwave in short bursts.
• Line a baking tray or sheet with baking parchment. Use a baking sheet if you want thinner shards of bark, or a smaller tray for fewer, chunkier pieces.
• Pour the melted milk or dark chocolate over the prepared sheet or tray, then tip side to side to spread the chocolate out to your desired shape and thickness. Spoon over teaspoonfuls of the white chocolate, reserving a little, then use the tip of a knife or a skewer to swirl the white chocolate through the milk or dark.
• Scatter over the biscuit pieces, then drizzle over the remaining white chocolate in a spiral pattern. Scatter over the sprinkles, nuts or sweets, then leave in a cool place to set fully. Cut or break into pieces and wrap.