sliced Nutcracker Bark on a marble slab
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3.47 from 43 votes

Easy Nutcracker Bark

My easy chocolate bark studded with salted nuts makes great gifting during the holidays, if you can bear to part with it!
Prep Time10 mins
Course: candy, Dessert
Cuisine: American
Servings: 10 servings


  • 20 ounces dark chocolate, cut in small pieces (I used 2 10-ounce bags of dark chocolate chips)
  • 10 ounces mixed salted nuts


  • Line a baking sheet with a silicone mat or parchment paper.
  • Put the chocolate in a microwave safe mixing bowl and heat on high for 1 minute. Stir, and then heat for 30 seconds more and stir until the chocolate is completely melted. Let the heat of the bowl melt any remaining lumps of chocolate. If necessary you can put the bowl back in the microwave for short bursts to fully melt.
  • Add most of the nuts to the bowl, reserving a handful to press into the top of the bark. Stir well and spread the mixture out onto your prepared lined baking sheet. Spread it out with an offset spreading knife until it is a large rectangle and more or less even thickness all around. Aim for somewhere in the vicinity of 9x12. Top the wet bark with the extra nuts, be sure to press them into the chocolate so they adhere.
  • Let the candy harden at room temperature, but I like to put it in the refrigerator to speed up the process. Cut it into squares or break into pieces.
  • Store in an airtight container at room temperature or the refrigerator for up to 2 weeks.


If you want to double or triple the recipe, do it in separate batches. One baking sheet will only hold the recipe as written.