Chocolate bark is the easiest of all homemade candies and probably my favorite. It can be done in a thousand and one ways, but here are the 12 best chocolate bark recipes for Christmas and beyond.
what is chocolate bark?
If you don’t know, chocolate bark is essentially a slab of chocolate that is embellished (or not) in any number of ways, and then broken or cut into pieces. Ostensibly it resembles tree bark, but I’ve never seen a tree that looks nearly this temptingly delicious. It’s one of the easiest home candy making projects there is, all you need is some chocolate (even chocolate chips will do) and a method for melting it, i.e. a double boiler or microwave.
Bark candy can be made with all sorts of different types of chocolate, or ‘chips’ that can be found in your baking aisle. There are almost endless combinations to be made!
Tips for making chocolate bark
- Making chocolate bark is all about melting the chocolate. Whether you use white, caramelized, milk, or dark chocolate, the key is getting it melted without scorching or seizing it. Gentle heat free from any moisture will do the trick. I like to do it in the microwave, traditionalists will do it in a double boiler. Whichever way you choose, go low and slow. See my Tips and Tricks for Melting Chocolate for more details on this.
- Have a baking sheet lined with either a silicone mat or parchment paper all ready to go so once you’ve melted your chocolate you can pour and spread it out. Don’t rush, you’ve got plenty of wiggle room here, since melted chocolate will stay liquid for quite a while.
- When you add your topping such as nuts, peppermint, sprinkles, or whatever, make sure you give it a gentle press into the chocolate. You want it to stay on once the chocolate hardens.
- Given time, chocolate will harden at room temperature, but if you want to speed up the process you can put your whole tray in the refrigerator.
- If you want to cut your bark in neat squares, don’t put it in the refrigerator, let it harden at room temperature.
Nutcracker Bark
A nut lovers’ favorite, you can load this bark with as many varieties as you like for tons of flavor and crunch. This makes a perfect gift for the holidays.
Marbleized Chocolate Bark
A little food coloring and a chopstick for swirling turns white chocolate into a work of edible art!
White Toasted Almond Bark
One of my favorite recipes on the blog ~ and I’m not even particularly a lover of white chocolate! The combination here is amazing, the deeply toasted almonds with the sweet vanilla chocolate is unbeatable.
Easy Butter Brickle Bark
It doesn’t get any easier or any more delicious than this 2 ingredient candy!
Peppermint Mocha Bark
Probably the most popular Christmas candy of all time, the flavors in peppermint bark go so well together. I’ve upped the ante with a touch of coffee for a more sophisticated take on an old favorite.
Dark Chocolate Mendiants
Bark doesn’t have to be made in slab form ~ these mendiants are made the same way, but the chocolate is dropped in little blobs instead of spread out. They glisten like little gems!
Toasted Hazelnut Bark
Another testament to the power of toasting nuts. The toasty nuts with the white confectionary (or white chocolate if you’re feeling flush) is incredible.
Easy Cashew Tiger Butter
The classic combo of peanut butter and milk chocolate just got an upgrade with this gift-able swirled bark.
Peppermint Bark Pretzels
A fun variation that takes even less time to make than traditional bark ~ score!
Sugar Plum Fairy Bark
If you want to see your kids’ or grandkids’ eyes widen, make this fanciful bark. Just be sure to stock up on your sprinkle collection first!
2-Ingredient Cocoa Crunch Bark
One of those recipes that’s definitely more delicious than the sum of its parts 🙂
Sue, every single recipe with photo looks good enough to eat right this second. Thanks for the inspiration!!
Sue, I love your creativity! Here’s a tip from an “experienced” (read old) cook….For a glossy chocolate finish, I add just a tiny bit of paraffin to the chocolate before melting. You cannot taste it but it makes the bark shiny and beautiful. Also works for dipping chocolate, such as chocolate-coated strawberries.
I love that and will try it Nancy, thanks!
Hi once again Sue,
After reading through this latest edition of your blog, I just had to Shout Out that you are truly unique in the most wonderful, inspiring, positive and timely ways on all of the Web. I’ve recently unsubscribed from another food blog that had gone stale because yours is so rich in fabulous recipes and background info on cultures, traditions and origins of so many. And your photography and videos are beautiful!
God bless you always, Sue… stay healthy and safe!
Julie Pelletier in the Berkshires of Massachusetts
Pinned and ready to go! Love them – especially the swirly ones. Great shots. Thanks for creating. Happy Chocolate Bark New Year to all!
I keep my house very cool in the winter so a good tip to keep the chocolate from not getting too firm before you have all your toppings on is heat your baking sheet up in the oven for a couple of minutes before you start.
I love chocolate bark, what a delicious round up!
I truly appreciate your works and wish you and your loved ones a very Marry Christmas and many more masterpieces to come in 2019. !
You are the Queen of barks Sue! Gorgeous-all of them!