Chocolate Bark

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Dark and white chocolate swirled together, then topped with freeze-dried raspberries and salty, crunchy pistachio nuts. Break into bite sizes pieces to share with friends and family, or package into bags to use as a 'thank you' gift.

Chocolate Bark is the easiest treat to whip up! Whether you're making it for yourself, or to share with someone special, this simple and delicious chocolate always look good!

I've made two types of bark in this recipe; one is topped with dried raspberries and pistachios (which may be more suited to adults) and the other is a Christmas-themed version! This one is topped with candy canes and red and green sprinkles and lollies. For other Christmas baking ideas, be sure to check out my Christmas Chocolate Salami with Cranberries and Pistachios!

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Chocolate Bark

Ingredient notes:

The ingredients for pistachios and raspberry chocolate bark on a grey bench top

Chocolate: I like to use a combination of white and dark chocolate to create the beautiful swirls. Feel free to use your favourite chocolate for this.
Nuts: I like the colour contrast of the pistachio nuts. But as always, feel free to use your favourite nuts and seeds.
Raspberries: Freeze dried raspberries and strawberries look so pretty on the bark. For a more affordable option though, dried fruit also works really well!

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Line a tray with baking paper. Place the white chocolate in a glass bowl. Melt in the microwave in 30 second bursts, stirring in between, until completely melted.

The melted milk and white chocolate and measured out raspberries and pistachios on a grey bench top for the chocolate bark.

Set aside and repeat with the dark chocolate.

Chocolate bark on a lined baking tray ready to set.

Place blobs of the dark chocolate on the lined tray, and blobs of the white chocolate in between. Use a fork to gently swirl the dark and white chocolate together and spread out to a rectangle shape. Sprinkle over your favourite toppings, then chill in the fridge.

Broken pieces of the raspberry and pistachio chocolate bark in a lined baking tray.

Once set, break into smaller pieces and serve on a platter. Or, place the bark into bags to give as Christmas presents.

Recipe FAQs:

How long will chocolate bark last for?

If you store your chocolate bark in an airtight container in the pantry, it will keep well for up to 2 weeks. During the summer (or if you live in a warm climate), place chocolate bark in the fridge to prevent it from melting.

What other toppings could be used on chocolate bark?

The possibilities are endless! I loved freeze dried fruit, however, they can be expensive to purchase and hard to find in some places. Dried fruit such as chopped dried apricots, craisins or even banana chips are all good options! In place of pistachios you could also use almonds, cashews, peanuts, toasted sunflower or pumpkin seeds and even pretzels or crushed biscuits.

How do I make Christmas chocolate bark?

Any type of bark can be given as a Christmas present. However, to make it extra Christmassy, try using some broken candy canes and red and green coloured candy, like M&Ms.

The ingredients for candy cane and sprinkle chocolate bark on a grey bench top.

The melting milk and white chocolate in separate bowls, crushed candy canes and sprinkles in individual bowls sitting on a grey bench top.

Storage:

Store your chocolate bark in an airtight container in the pantry for up to 2 weeks*.

*see FAQ above for further tips.

The two different flavoured Christmas Barks in different lined baking trays sitting on a marble bench top.

Top tips:

Place pieces of bark in a cellophane bag to gift to staff or teachers as a thoughtful, homemade, 'Thank You' present.

One small clear bag of chocolate bark tied with a red ribbon sitting on a grey bench top.

One small clear bag of chocolate bark tied with a green ribbon sitting on a grey bench top.

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Yield: Makes 20 pieces of bark per sheet

Prep Time: 10 minutes

Cook Time: 10 minutes

Setting Time: 1 hour

Total Time: 1 hour 20 minutes

Swirled dark and white chocolate scattered with your favourite toppings and broken into pieces of bark.

Ingredients

Raspberry and Pistachio Chocolate Bark

190g white chocolate, chopped
250g dark chocolate, chopped
¼ cup freeze dried raspberries
¼ cup shelled pistachios

Christmas Chocolate Bark

190g white chocolate, chopped
250g milk chocolate, chopped
2 candy canes, broken up
Christmas sprinkles and lollies

Instructions

Line a tray with baking paper.
Place the white chocolate in a glass bowl. Melt in the microwave in 30 second bursts, stirring in between, until completely melted.
Set aside and repeat with the dark/milk chocolate.
Place blobs of the dark chocolate on the lined tray, and blobs of the white chocolate in between. Use a fork to gently swirl the dark and white chocolate together and spread out to a rectangle shape.
Sprinkle over your favourite toppings then chill in the fridge.
Once set, break into smaller pieces and serve on a platter. Or, place the bark in bags to give as Christmas presents.

Notes

Chocolate can also be melted using a double boiler.
Add any of your favourite dried fruit, nuts , seeds or lollies to the top.

Nutrition Information:

Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 15mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 1g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya