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Chocolate Bark

Make your very own chocolate bark this holiday season! Covered with all sorts of goodies from nuts, seeds, dried fruits, candies and more, I’ll share how to quickly and easily make your very own deliciously customizable chocolate bark combo!
Prep Time15 mins
Cook Time7 mins
Course: Dessert
Cuisine: Californian
Servings: 12
Author: Daniela Gerson


  • 12 ounces quality chocolate chips or chopped chocolate I like bittersweet/about 60% cacao content
  • ¾ cup  raw nuts or seeds choose from almonds, pecans, hazelnuts, pistachios, pepitas and/or more
  • ¼ cup  dried candied or dehydrated fruit (chopped if large)
  • About ½ teaspoon flaky sea salt optional


  • Choose your mix-ins and melt chocolate using a double boiler on the stove. See above for more info on making a double boiler. Using a rubber spatula, stir chocolate occasionally until it all melted, smooth and shiny.
  • If you are adding your mix-ins and any flavoring to the chocolate, do so now and mix until spread evenly throughout the melted chocolate.
  • Cover a large, rimmed baking sheet with parchment paper. Use a spatula to spread chocolate evenly over the center area of the baking sheet.
  • If adding more mix-ins on top, sprinkle them and the flaky sea salt on top after spreading the chocolate out, while its still warm.
  • Place baking sheet in freezer for 10 min so the chocolate bark can set. Alternatively, it will set if left at room temp 2-4 hours.
  • Once the chocolate bark has hardened, use your hands to break it up into shards. No need for them to be equal shapes and sizes. Serve immediately, or cover and store at room temperature for up to 1 week.


  • Quality of chocolate matters! Get the good stuff.
  • To make your bark nut free, use seeds instead.
  • To make your chocolate bark vegan/dairy free, use vegan/dairy free chocolate.
  • Chocolate bark will keep in an airtight container at room temperature up to a week.