Easy Chocolate Bark Recipes 37

Easy Chocolate Bark Recipes

I make chocolate bark every year for the holidays, and they are a HUGE hit, so I thought I would share a couple of them with you.

UPDATE: For whatever reason, Baker’s Chocolate now comes in 4 ounce bars instead of the normal 8 ounce bar, so all the recipes have been updated.

ENJOY!

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Smores

Chocolate S’More Bark

  • Four 4-ounce Boxes of Baker’s Semi-Sweet Chocolate OR 16 ounces of semi-sweet morsels
  • Parchment paper
  • 1 cookie sheet
  • Graham Crackers (8) squares broken up into small pieces (keep some extra for the topping)
  • 1 Handful of mini marshmallows (keep some extra for the topping)
  • **Add Gingerbread marshmallows instead of regular for a Holiday bark

If you have a double boiler, I would suggest using it to melt the chocolate rather than the microwave – the chocolate is quick to scorch that way. I don’t have a double boiler, so I use a pot of water and a round glass baking dish that sits just above the water. Make sure the water is low, so it when you bring it to a boil it doesn’t sputter out into the chocolate mixture.

  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add in the graham crackers and marshmallows. Make sure all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Add the extra’s you saved on top
  6. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  7. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

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Easy Chocolate Bark Recipes 6

Chocolate Oreo Cookie Bark

  • Four 4-ounce Boxes of Baker’s Semi-Sweet Chocolate OR 16 ounces of semi-sweet morsels
  • Parchment paper
  • 1 cookie sheet
  • Oreo’s broken to pieces (I just eyeball the amount)
  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add in the Oreo cookies until all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Add the extra’s you saved on top
  6. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  7. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

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fsmblogs3-horz

Andes Mint Chocolate Bark (using the Good Cook Pan)
  • Four 4-ounce Boxes of Baker’s Semi-Sweet Chocolate OR 16 ounces of semi-sweet morsels
  • Parchment paper
  • 1 cookie sheet
  • 1 bag of Andes Mints Morsels
  • 1/2 cup morsels to add on top
  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add the Andes Mints. Make sure all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Add the extra morsels on top
  6. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  7. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

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FruitLoopBark3
Chocolate Fruit Loops Bark
  • Four 4-ounce Boxes of Baker’s Semi-Sweet Chocolate OR 16 ounces of semi-sweet morsels
  • Parchment paper
  • 1 cookie sheet
  • 1 cup Fruit Loops
  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add in the Fruit Loops. Make sure all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Add the extra’s you saved on top
  6. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  7. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

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Fruity Pebbles

Fruity Pebbles Bark

  • Four 4-ounce Boxes of Baker’s Semi-Sweet Chocolate OR 16 ounces of semi-sweet morsels
  • Parchment paper
  • 1 cookie sheet
  • 1 cup Fruity Pebbles
  • Extra to sprinkle on top
  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add in the Fruity Pebbles. Make sure all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Add the extra’s you saved on top
  6. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  7. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

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AlmondBark2
Almond Bark
  • Four 4-ounce Boxes of Baker’s Semi-Sweet Chocolate OR 16 ounces of semi-sweet morsels
  • Parchment paper
  • 1 cookie sheet
  • 1 cup of Almonds

  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add in the Almonds. Make sure all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  6. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

 

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PeanutBark2
Peanut Bark
  • Four 4-ounce Boxes of Baker’s Semi-Sweet Chocolate OR 16 ounces of semi-sweet morsels
  • Parchment paper
  • 1 cookie sheet
  • 1 cup of Peanuts
  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add in the Peanuts. Make sure all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  6. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

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PretzelBark2

Pretzel Bark
  • Four 4-ounce Boxes of Baker’s Semi-Sweet Chocolate OR 16 ounces of semi-sweet morsels
  • Parchment paper
  • 1 cookie sheet
  • 1 cup Pretzels broken into pieces
  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add in the Pretzels. Make sure all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  6. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

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Whoppers
Whoppers Bark
  • Four 4-ounce Boxes of Baker’s Semi-Sweet Chocolate OR 16 ounces of semi-sweet morsels
  • Parchment paper
  • 1 cookie sheet
  • 1 1/2 cup Whoppers
  • 1 cup crushed Whoppers to sprinkle on top
  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add in the Whoppers. Make sure all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Add the extra’s you saved on top
  6. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  7. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

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Choc Chip Cookies

Chocolate Chip Cookie Bark
  • Four 4-ounce Boxes of Baker’s Semi-Sweet Chocolate OR 16 ounces of semi-sweet morsels
  • Parchment paper
  • 1 cookie sheet
  • 1 cup chocolate chip cookies broken into pieces
  • 1/2 cup chocolate chip cookies crumbled to sprinkle on top
  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add in the cookies. Make sure all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Add the extra’s you saved on top
  6. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  7. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

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Reese

Reese Bark
  • Four 4-ounce Boxes of Baker’s Semi-Sweet Chocolate OR 16 ounces of semi-sweet morsels
  • Parchment paper
  • 1 cookie sheet
  • 1/2 bag of mini Reese cups
  • 2 Tablespoons of peanut butter to add to melted chocolate
  • 1 Tablespoon melted to swirl on top of chocolate once on parchment
  • Remaining 1/2 bag of mini Reese cups to sprinkle on top
  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add in the Reese Cups. Make sure all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Add the extra’s you saved on top
  6. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  7. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

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White Chocolate Almond Egg Nog Bark
  • Four 4-ounce Boxes of Baker’s White Chocolate
  • Parchment paper
  • 1 cookie sheet
  • 1/2 teaspoon of Vanilla
  • 1/4 teaspoon of Nutmeg
  • 1/2 cup of roasted salted almonds
  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add in the Vanilla, Nutmeg and almonds and stir to combine. Make sure all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  6. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

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 Oreo Cookie
White Chocolate Oreo Bark
  • Four 4-ounce Boxes of Baker’s White Chocolate OR 16 ounces of white morsels
  • Parchment paper
  • 1 cookie sheet
  • 3 mini bags of mini Oreo cookies to put into chocolate
  • 2 mini bags to crumble on top
  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add in the Mni Oreos. Make sure all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Add the extra’s you saved on top
  6. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  7. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

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 Cocoa Pebbles

White Chocolate Cocoa Pebbles Bark
  • Four 4-ounce Boxes of Baker’s White Chocolate OR 16 ounces of white morsels
  • Parchment paper
  • 1 cookie sheet
  • 1 cup Cocoa Pebbles
  • Extra to sprinkle on top
  1. Bring the water to a boil and place the baking dish, add both boxes of Baker’s chocolate and turn the heat to medium to start melting.
  2. While the chocolate is melting, line a cookie sheet with parchment paper and set aside.
  3. Stir the chocolate to make sure it is smooth and silky, turn off the flame, then add in the Cocoa Pebbles. Make sure all of the pieces are fully covered in chocolate.
  4. Pour the mixture onto the cookie sheet and spread evenly. If you want a thicker bark, don’t spread as thin and vice versa.
  5. Add the extra’s you saved on top
  6. Place the cookie sheet in the refrigerator, and cool for about 30-40 minutes, or until set. You can also place them in the freezer for about 20 minutes if you want it faster.
  7. You will then have a complete sheet of solid chocolate. Take out and break into pieces by hand and place in a decorative tin.

 

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Chocolate bark is so easy! You will see! When you make your first batch, you will be coming up with all kinds of things to add to the bark to make it special. Some ideas: White Chocolate with Oreo’s, fruit loops, or dried cranberries. Dark Chocolate with traditional almonds, Ritz crackers or peanuts. The possibilities are endless! Have fun and let me know if you try the recipes.


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11 thoughts on “Easy Chocolate Bark Recipes

  1. Hi Di!
    I agree, barks are so easy to make & so much fun to share with friends and family! I’ve made some too, mine had a little bit of melted white chocolate that you drop on the dark chocolate that you’ve spread out and then you swirl it around with a knife. The mix-ins can be the same (I think mine was toasted almond slices) but the white chocolate gives it a Zebra look to it. It doesn’t change the flavor too much (for those of us who like our chocolate dark!) but it’s really, really pretty. You can also make a “grown-up” version of bark by adding a couple of tablespoons of your favorite cordial to it. What a great idea to post, I made these so long ago, I forgot how much fun they were!

    1. Hi Gina,
      I like the idea of the white and dark, will have to try it. There are so many ways to make it and I have so many ideas, I actually can’t wait to start making them this year!

    1. I just made some new creations last night – White Chocolate Bark with Oreo Cookies, Dark Chocolate with Golden Oreos and I also made dark chocolate with Fruit Loops! It came out great and the kids love it.

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