Best Dark Chocolate Bark Recipes

DARK CHOCOLATE BARK

Steps:

• Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
• Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
• Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.

3-INGREDIENT DARK CHOCOLATE PEPPERMINT BARK

Steps:

• Line a baking sheet with parchment. Bring a double boiler or a heatproof bowl set over a small pot of water to a low simmer. Place chocolate in bowl and gently stir until completely melted. Remove from heat and stir in peppermint extract.
• Pour chocolate mixture onto prepared baking sheet and spread evenly with a spatula or wooden spoon. Immediately sprinkle with crushed candy canes and press lightly to adhere.
• Freeze until hardened, about 5 minutes. Break into pieces and serve.
• Do Ahead
• Bark can be made up to 7 days ahead. Wrap tightly and keep chilled.

DARK CHOCOLATE BARK WITH PISTACHIOS AND SEA SALT

Steps:

• Lightly coat an 8-inch pan with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer.
• Sprinkle with pistachios and sea salt. Chill in fridge until completely set, about 30 minutes. Peel off parchment, and break into pieces.

DARK CHOCOLATE PEPPERMINT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir in peppermint oil until smooth. Spread into prepared pan. Melt dark chocolate chips in another bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Sprinkle with peppermint candies (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

DARK CHOCOLATE AND TOFFEE BARK

Steps:

• Line an 18-inch baking sheet with aluminum foil, making sure to cover the edges and corners.
• Fill the bottom pot of a double boiler 1/4 full with water and bring to a boil over medium heat. Melt chocolate in the double boiler, stirring constantly until fully melted, about 5 minutes.
• Pour melted chocolate onto the prepared baking sheet. Use a spatula to spread in a thin layer. Sprinkle toffee bits and peanuts evenly on the chocolate.
• Freeze until solid, about 1 hour. Break into small pieces by hand.

DARK CHOCOLATE AND POMEGRANATE BARK

Steps:

• Fit a heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Place the chocolate in the bowl and stir until fully melted, about 5 minutes. Remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
• Line a small baking sheet with parchment paper. Pour melted chocolate mixture onto the sheet. Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet). Sprinkle chocolate with remaining pomegranate seeds and sea salt.
• Chill for 20 to 30 minutes or until firm. Break or cut into pieces and store in an airtight container, separating the layers with wax paper. This is best served the same day it's made, otherwise condensation may form on the surface.

DARK CHOCOLATE ALMOND AND CRANBERRY BARK

Steps:

• LIne 8x8 WS baking pan (or 11 x 17 baking sheet if doing 2 bags of choc) with parchment paper, leaving overhangs on all sides; spray underneath with pam organic canola
• Melt chocolate in medium pyrex (largest for double recipe) in the microwave. Start at 1 minute, 50% power, and then increments of 30 seconds or less near end.
• Take off heat and stir occasionally while cools a bit.
• When it is just warm and not hot, stir in almonds and cranberries.
• Pour in pan and spread with small offset spatula. Make swirls on top.
• Refrigerate 50 minutes until pretty set. Lift with parchment overhang. Let sit a few minutes if seems like it will crack when cutting.
• Cut with 10 inch chef's knife. For 8 inch pan, 3 by 3, and then diagonally to get 18 triangles. Lift each piece with medium offset or hands. (For double, may need to transfer to wax lined volrath to go back in fridge to fully set after cutting.)
• Store in airtight containers lined with wax paper in fridge.
• actually, this chocolate tastess chalky in finish even day 2, so just stick with my ghir bittersweet and milk chocolate mix.

DARK CHOCOLATE PRETZEL BARK

Steps:

• 1. Place the wafers into a microwavable bowl. Microwave for a minute, stir and microwave for another minute. Stir again and if the wafers are not completely melted, microwave again for 30 seconds. Don't overheat, or the chocolate will seize up and be unusable.
• 2. Stir in the broken pretzel pieces until all the pieces are completely covered with the chocolate.
• 3. Spread the mixture on an aluminum foil covered cookie sheet. Chill about 1/2 hour or until firm.
• 4. Break up the bark into smaller pieces. Store in an airtight container in a cool place.

COFFEE ROASTED ALMOND + TOASTED COCONUT DARK CHOCOLATE BARK RECIPE - (4.5/5)

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silpat. Pour the almonds onto the baking sheet. Roast, the almonds halfway through, until the almonds are fragrant, about 10 to 12 minutes. Watch closely to make sure they don't burn. In the meantime mix together the coffee grounds, cocoa powder and salt. Add the melted coconut oil and vanilla to a small bowl. When the almonds are done roasting add the pistachios to the baking sheet. Toss the nuts with the coconut oil and then toss them with the coffee. Toss well making sure the coffee grounds evenly coat the almonds and pistachios. It will seem like a lot of coffee, but this is what you want! Roast the almonds + pistachios until the coffee is fragrant and the almonds are starting to become crisp, about 10 minutes. Remove from the oven and let cool. Line a sheet pan with parchment or wax paper. Melt the dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring until melted. Pour 3/4 (leaving about 1/4 of the chocolate for drizzling over top the nuts) of the melted chocolate on to the prepared baking sheet that has been lined with wax or parchment paper and spread the chocolate out to form a rectangle, be careful not to make it too thin. Immediately sprinkle on half of the toasted coconut, then sprinkle on the almonds and pistachios, leaving out most of the coffee grounds. If desired, sprinkle the bark with a few tablespoons of the coffee grounds that were left on the baking sheet (I probably used about 1/4 cup). Add the remaining toasted coconut and then drizzle the remaining melted chocolate overtop of everything. Sprinkle with sea salt if desired. Refrigerate until firm, about 30 minutes to 1 hour. Peel off parchment, and break bark into pieces.

PEANUT BUTTER, MARSHMALLOW, DARK CHOCOLATE, STRAWBERRY, AND NUTELLA® BARK

Steps:

• Line a rimmed baking sheet with waxed paper.
• Place strawberries in a large bowl. Using a hand masher, mash into a coarse puree. Add melted chocolate, peanut butter, chocolate-hazelnut spread, and marshmallow cream. Mix well to combine. Pour onto baking sheet.
• Transfer baking sheet to the refrigerator and chill until set, about 1 hour. Serve chilled.

WHITE AND DARK CHOCOLATE DOGWOOD BARK

Steps:

• Preheat the oven to 325 degrees . Toast the pecans on a baking sheet in the preheated oven for 8 minutes. remove the nuts from the oven and set aside to cool at room temperature until needed.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes. Transfer the melted chocolate to a 1-quart bowl and set aside. Thoroughly wash and dry the top half of the double boiler.
• Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 6 minutes. Transfer the melted chocolate to a 4-quart bowl. Allow the chocolate to stand at room temperature for 5 minutes before proceeding. Add the pecans to the bowl of melted semisweet chocolate. Use a rubber spatula to fold in the pecans until combined. Pour the chocolate pecan mixture onto a nonstick baking sheet with sides and use a rubber spatula to spread evenly. drizzle the white chocolate, one tablespoon at a time, over the entire surface of the chocolate pecan mixture.
• Use a rubber spatula to spread and blend the white chocolate into the surface of the chocolate pecan mixture creating a marbleized effect (be careful not to overblend which would diminish the marbleized effect). Allow the mixture to cool at room temperature for 30 minutes. Cover the baking sheet with plastic wrap and refrigerate until the bark is hard, about 1 hour. Remove the baking sheet from the refrigerator and transfer the bark to a cutting board. Use a cook's knife to cut the bark into irregular pieces. Refrigerate in a tightly sealed plastic container until ready to use.

DARK CHOCOLATE CARAMEL SEA SALT BARK

Steps:

• 1. Assemble the three ingredients.
• 2. Line jelly roll pan with parchment or wax paper. Put chocolate chips in microwave safe bowl.
• 3. Microwave chips for 90 seconds or until they can be smoothly stirred using a spatula.
• 4. Spread melted chocolate evenly on baking sheet.
• 5. Spoon several spoonfuls of caramel randomly on top of chocolate.
• 6. Use knife to cut caramel through chocolate.
• 7. Evenly sprinkle sea salt on top of chocolate/caramel.
• 8. Place baking sheet into freezer for thirty minutes or until well set. Cut or break bark into pieces. Great as a garnish for ice cream, too! Store refrigerated in airtight container.

DARK CHOCOLATE PEANUT BUTTER YOGURT BARK RECIPE BY TASTY

Steps:

• Mix yogurt and honey in a bowl. Slowly mix in cocoa powder until fully incorporated.
• Pour mixture into a baking pan lined with parchment paper. Add desired amount of pretzels and drizzle in peanut butter.
• Freeze for 6 hours, or overnight, until frozen solid.
• Break yogurt bark into desired number of pieces.
• Serve cold, or store in a closed container in the freezer.
• Enjoy!

DARK CHOCOLATE TOFFEE BROWNIE BARK

Steps:

• Combine the flour, salt, baking soda, and cocoa powder (set aside).
• In a small saucepan melt the butter and chocolate {let cool slightly).
• Beat the egg, egg white, and sugar until frothy.
• Add the vanilla, and the melted chocolate.
• Slowly add in the flour.
• Stir just until all of the ingredients are incorporated.
• Line a jelly roll pan with parchment.
• Spread the brownie batter to cover the entire bottom of the pan (a very thin layer).
• Sprinkle on the toffee bits.
• Bake at 325 for 20 minutes.
• Remove from the oven and cut {I recommend using a pizza cutter}but do not separate the pieces.
• Return to the oven and bake an additional 5 minutes.
• Cool completely and break into pieces.

DARK AND WHITE CHOCOLATE POMEGRANATE BARK

Steps:

• 1. Line large baking sheet with parchment paper or wax paper. 2. Place dark chocolate chips in large microwave-safe bowl. Use half power (such as 5 out of 10) and heat 2 minutes. Stir thoroughly. If not melted, heat again at half power for 30 seconds at a time, stirring after each time. It's fine if there are a few lumps left; stir warm chocolate vigorously and the remaining lumps will melt. Pour 1/2 cup pomegranate seeds into dark chocolate, and stir to combine. 3. Pour mixture onto lined baking sheet. Place small layer of wax paper on top of chocolate, and press chocolate into a thin, even layer, about 1/4-inch thick. Refrigerate for 30 minutes, until chocolate is firm. 4. After dark chocolate has cooled, melt white chocolate. Place white chocolate chips in microwave-safe bowl. Use half power (such as 5 out of 10) and heat 2 minutes. Stir thoroughly. If not melted, heat again at half power for 30 seconds at a time, stirring after each time. It's fine if there are a few lumps left; stir vigorously and the remaining lumps will melt. Pour 1/2 cup pomegranate seeds into white chocolate, and stir to combine. 5. Pour white chocolate mixture on top of cooled dark chocolate mixture. Place small layer of wax paper on top of white chocolate, and press into a thin, even layer, about 1/4-inch thick. Refrigerate for 30 minutes, until chocolate is firm. 6. Break or cut into pieces for serving. Because the chocolate bark contains fresh fruit, store it in the refrigerator and consume it within a week.

DARK CHOCOLATE BARK--NESTLE TOLL HOUSE

Steps:

• LINE baking sheet with wax paper. COMBINE pretzels, chips and peanuts in small bowl. MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in half of snack-peanut mixture. POUR onto prepared baking sheet. Spread mixture to desired thickness. Sprinkle with remaining snack-pretzel mixture. Tap sheet several times to spread chocolate and settle pretzels. Refrigerate for 30 minutes or until firm. Break into pieces. Store in airtight container at room temperature. Best when eaten within 24 hours.

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.

DARK CHOCOLATE BARK

Steps:

• LINE baking sheet with wax paper.
• COMBINE pretzels, chips and peanuts in small bowl.
• MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in half of snack-peanut mixture.
• POUR onto prepared baking sheet. Spread mixture to desired thickness. Sprinkle with remaining snack-pretzel mixture. Tap sheet several times to spread chocolate and settle pretzels. Refrigerate for 30 minutes or until firm. Break into pieces. Store in airtight container at room temperature. Best when eaten within 24 hours.

WHITE & DARK CHOCOLATE MINT SWIRL BARK

Steps:

• For complete directions, please visit: http://whoneedsacape.com/2014/03/mint-dark-chocolate-swirl-bark-progress/
• #whoneedsacape #chocolate #mint #candy

DARK CHOCOLATE BARK

Steps:

• LINE baking sheet with wax paper.
• COMBINE pretzels, chips and peanuts in small bowl.
• MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in half of snack-peanut mixture.
• POUR onto prepared baking sheet. Spread mixture to desired thickness. Sprinkle with remaining snack-pretzel mixture. Tap sheet several times to spread chocolate and settle pretzels. Refrigerate for 30 minutes or until firm. Break into pieces. Store in airtight container at room temperature. Best when eaten within 24 hours.