November 30, 2023

FSM Media

by Dianna Ranere

Easy Chocolate Bark Recipes

Dianna Ranere February 25, 2022 11 min read

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.

**24 ounces (2 bags of morsels) make a lot of bark, and it’s thick. If you want it thinner, use one bag.

Easy Chocolate Bark Recipes 34

Chocolate S’More Bark

  • 24 ounces of semi-sweet morsels (2 bags)
  • 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 bags of 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.

 

Chocolate Oreo Cookie Bark

  • 24 ounces of semi-sweet morsels (2 bags)
  • 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 bags of 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.

 

Andes Mint Chocolate Bark (using the Good Cook Pan)

  • 24 ounces of semi-sweet morsels (2 bags)
  • 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 bags of 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.

 

Chocolate Fruit Loops Bark

  • 24 ounces of semi-sweet morsels (2 bags)
  • Parchment paper
  • 1 cookie sheet
  • 1 cup Fruit Loops
  1. Bring the water to a boil and place the baking dish, add both bags of 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.

 

Easy Chocolate Bark Recipes 37

Fruity Pebbles Bark

  • 24 ounces of semi-sweet morsels (2 bags)
  • 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 bags of 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.

 

Almond Bark

  • 24 ounces of semi-sweet morsels (2 bags)
  • Parchment paper
  • 1 cookie sheet
  • 1 cup of Almonds
  1. Bring the water to a boil and place the baking dish, add both bags of 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.

 

 

Pretzel Bark

  • 24 ounces of semi-sweet morsels (2 bags)
  • 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 bags of 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.

 

Easy Chocolate Bark Recipes 33

Whoppers Bark

  • 24 ounces of semi-sweet morsels (2 bags)
  • 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 bags of 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.

 

Easy Chocolate Bark Recipes 39

Chocolate Chip Cookie Bark

  • 24 ounces of semi-sweet morsels (2 bags)
  • 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 bags of 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.

 

Easy Chocolate Bark Recipes 35

Reese Bark

  • 24 ounces of semi-sweet morsels (2 bags)
  • 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 bags of 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.

 

White Chocolate Almond Egg Nog Bark

  • 24 ounces of white chocolate morsels (2 bags)
  • 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 bags of white 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.

 

White Chocolate Oreo Bark

  • 24 ounces of white chocolate morsels (2 bags)
  • 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 bags of white 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.

 

Easy Chocolate Bark Recipes 38

White Chocolate Cocoa Pebbles Bark

  • 24 ounces of white chocolate morsels (2 bags)
  • 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 bags of white 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.

 

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. The possibilities are endless! Have fun and let me know if you try the recipes.