Chocolate bark is one of the easiest and most versatile candy recipes ever. As long as you start with a good quality chocolate, you can’t go wrong. I used Ghirardelli melting wafers (links in the recipe below). They have a good, rich flavor and can be easily melted in the microwave. No double boiler needed. As promised, I’ve included 2 bark recipes here. One version with dark chocolate, pecans, pretzels and flake salt and one with white chocolate, Fruity Pebbles and SweetTarts.
Line a baking sheet with parchment paper, spread melted chocolate over top and sprinkle with toppings. And that’s it! Just let it cool and harden. You can spread the chocolate to whatever thickness you like but I prefer it just thick enough so that I can’t see through it to the parchment paper underneath. Especially with the SweetTart bark, if you make your bark too thick then you’ll have a hard time biting through it.
While I prefer the sophisticated, rich with a touch of salt dark chocolate bark, the white chocolate bark is so fun and colorful! It is my favorite of the 2 recipes if I was just going based on aesthetics. My aesthetic is color vomit. These are both excellent party snacks or favors as you can easily double or triple the recipe and chocolate bark keeps so well. Plus, you’ll be able to please both an adult’s and a child’s palate.
This post is included in Too Cute Tuesday on Funky Polka Dot Giraffe.
Chocolate Bark 2 Ways
Salted Pecan Dark Chocolate Bark:
6 oz (about 1 cup) dark chocolate melting wafers
½ cup roasted pecans, coarsely chopped
¼ cup milk chocolate-covered pretzels, coarsely chopped
Tart ‘n Fruity White Chocolate Bark:
6 oz (about 1 cup) white choclate melting wafers
1 cup Fruity Pebbles cereal
1/3 cup Sweettarts candy
Melt chocolate in microwave.
Spread melted chocolate on parchment-lined baking sheet.
Top with remaining ingredients.
Move baking sheet to freezer until bark has hardened.
Break into pieces.