Easy Chocolate Barks

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  • 1 pound chopped dark chocolate or chocolate chips
  • 1 1/2 tablespoons butter


Melt chocolate and butter in a double boiler. Gently stir in any mix-ins (see below) and spread on a baking sheet lined with parchment or wax paper. Refrigerate until solid, and then cut into squares.

 Peppermint Bark

Use 3/4 pound dark chocolate and 1/4 pound white chocolate for your pound of chocolate. Melt separately. Spread dark chocolate onto the baking sheet first and top with swirls of white chocolate. Sprinkle 1/2 -3/4 cup crushed peppermint candy over the top.

 Almond Coconut Bark

Gently stir 1/2 cup whole raw almonds and 1/4 cup unsweetened coconut to the melted chocolate and butter. After spreading in the baking sheet, top with a few tablespoons of extra coconut. 

 Caramel Turtle Bark

Melt about 1/4 pound caramel candies and stir in 1/4 cup chopped toasted pecans. Swirl over the chocolate in the baking sheet. 


Note: Because the chocolate in this bark has not been tempered, keep refrigerated until ready to enjoy.    

Recipe from Central Market Mill Creek - Culinary Resource Center
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