Homemade Dark Chocolate Bark

I like to use dark chocolate, pecans, pistachios, and dried cranberries. But you can use whatever you like and happen to have on hand - it’s a very flexible recipe. Dark chocolate is amazing. 🍫 Of course, it’s an acquired taste, and indeed, many learn to love it as they get a bit older. It’s wonderfully rich and intense, and it’s definitely more “chocolaty” than “milky” or “sugary.” I love all kinds of dark chocolate treats (this homemade chocolate is wonderful). But I especially enjoy making this dark chocolate bark. I make it every year during the holidays. It’s such an easy dessert to make, but the result is so impressive and pretty.

Ingredients

You’ll only need a few simple ingredients to make this tasty treat. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Dark chocolate: As dark as you can go and still enjoy it. The chocolate I use ranges from 70% cacao to 90%, but I most often use 85%. You can use a chocolate bar or chocolate chips - both work. Oil: You can use any oil you like. I typically use avocado oil. The oil prevents the chocolate from becoming too dry and brittle as it sets. Mixed dried fruit and nuts. I like to use pecans, pistachios, and dried cranberries. It’s best to use unsalted nuts. If you like salted chocolate, you can always sprinkle it with a few grains of sea salt, allowing you control over how salty it turns out.

Instructions

Making chocolate bark at home is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to place the chocolate in a microwave-safe bowl. You then melt it in the microwave in 30-second sessions, stirring after each session. Now mix in the oil. Next, you pour the melted chocolate into a wax-paper-lined 8-inch square pan and immediately sprinkle it with the toppings. Now, cover the pan with plastic wrap and freeze it until the chocolate is set, about 30 minutes. Use a sharp chef’s knife to cut the chocolate into four large squares or eight small ones. I often cut it into four large squares, then cut each square into two triangles.

Expert tip

As you can see, this recipe makes a fairly small amount of chocolate bark. But if you’d like, you can easily double the recipe and use a 9 X 13-inch baking dish.

Frequently asked questions

Variations and substiutions

I listed the nuts and fruit that I like to use above and in the recipe card below. But I encourage you to have fun with this recipe, get creative, and use any combination of nuts and dried fruit that you personally like and enjoy. For example, I like to use dried cranberries because they are so pretty, but raisins work well too. And if you want a low-carb version, simply omit the dried fruit and use just nuts. I’ve made this recipe without dried fruit and it was still delicious. Another tasty addition is coconut flakes, especially if you like coconut. And if you do, you can also use coconut oil and melt it with the chocolate.