You’ve probably seen chocolate or candy bark at the store (especially during the holidays), but did you know you can make it yourself? This homemade chocolate bark could not be easier to make and tastes amazing.
It’s sweet, crunchy, a little bit chewy from the dried fruit, and finished off with sea salt for the perfect combo. My husband loves snacking on it and he’s not a huge chocolate person (I know…).
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It’s also highly customizable. Change out the nuts or mix-ins to make it your own – the flavor possibilities are endless. I love to make it as a snack or dessert to have on hand when a craving hits. Dark chocolate almond bark is also a great homemade holiday gift!
Why we love this homemade chocolate bark recipe
- the perfect combination of sweet, crunchy, and salty
- made with 5 simple ingredients
- customizable – change out the add-ins to make your favorite flavor combinations!
- perfect for a sweet treat or gift-giving!
What is chocolate bark?
Chocolate bark is melted chocolate that has been mixed with different add-ins such as nuts, seeds, and dried fruit, spread out on a sheet, and cooled. It is then broken into smaller pieces, giving it the resemblance of tree bark, hence its name.
Ingredients
- dark chocolate – I like using 60 or 70% dark chocolate
- almonds
- shredded coconut
- dried cherries
- flaky sea salt
How to make chocolate bark
- Toast your almonds. Heat up a small skillet over medium-low heat. Add almonds and toast for 3-5 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from the heat.
- Toast your coconut. Using the same pan, turn down the heat to low and add your coconut. Toast for 30-60 seconds, stirring frequently, until they start to brown and become toasted. This will happen fairly quickly so keep an eye on them. Immediately remove from the heat.
- Prep your ingredients. Roughly chop your almonds and cherries. If using a chocolate bar, break it into equal-sized pieces.
- Melt chocolate. Add chocolate to a medium-sized microwave-safe bowl. Microwave in 15-20 second increments until melted. Make sure to stir after every time so the chocolate doesn’t burn and it’s evenly melting. You can also use the double boiler method. In a small pot, add water and bring to a slow boil. Place a glass bowl over top, add chocolate, and stir until melted.
- Mix your ingredients. Add most of the chopped almonds, chopped cherries, and toasted coconut to your melted chocolate and mix well to combine. I like to save a little of each ingredient to sprinkle on top of the chocolate bark.
- Make chocolate bark. Line a small baking sheet with parchment paper or a silicone mat. Pour out your chocolate mixture onto the pan and spread out evenly in a thin layer, about 1/4-1/2 inch in thickness. Sprinkle with remaining almonds, cherries, and coconut. Finish off with a good sprinkle of flaky sea salt.
- Let chill. Place in the fridge for 20-30 minutes to harden. Once hardened, break into 2-inch pieces.
- Enjoy!
How do you break chocolate bark?
Once hardened, chocolate bark should be easy to break. It should easily snap when breaking it with your hands. If it doesn’t, it is not hard enough (you didn’t let it chill long enough). You can also try to cut it with a knife, but I find breaking it is easiest as it looks more homemade.
How long does chocolate bark last?
Chocolate bark will last 2-3 weeks depending on how you store it. If keeping it at room temperature, store it in a tightly sealed glass dish or jar at room temperature for 3-5 days. If storing it in the fridge, store it in a tightly sealed glass dish or jar for 2-3 weeks.
Can you freeze chocolate bark?
This almond chocolate bark works great for freezing and enjoying a piece whenever a craving hits. Freeze in an airtight freezer-safe container or resealable bag for up to 3 months.
Substitutions and additions
I love this chocolate almond bark so much as it’s so customizable. Here are a few ways to change the recipe or make it your own. The possibilities are endless – get creative!
- dark chocolate – I like using 60 or 70% cacao, but any percentage will work. You can use a high-quality chocolate bar or chocolate chips. Use dairy-free chocolate to make it vegan.
- almonds – any kind of nut will work. Try peanuts, cashews, pecans, walnuts, pistachios, or hazelnuts.
- shredded coconut – coconut flakes will work instead. You can leave it out if you don’t like coconut.
- dried cherries – most dried fruit will work instead! Try dried cranberries, blueberries, strawberries, oranges, or apricots. You can also try freeze-dried fruit if you can’t find dried.
Here are some additions to change up the flavors:
- seeds – add in some sunflower seeds or pumpkin seeds.
- peppermint extract – to make peppermint bark! A little goes a long way so use sparingly.
- spices – cinnamon or ginger would be delicious.
- crushed candy canes – another fun way to add peppermint to the mix. Perfect during the holiday season!
- broken pieces of pretzels
More easy dessert recipes
- homemade caramel popcorn
- cinnamon sugar candied nuts
- pumpkin chocolate chip bars
- protein hot chocolate
And if you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chocolate Bark
ingredients
- 1/2 cup raw almonds (72 grams)
- 1/3 cup shredded coconut (25 grams)
- 1/2 cup dried cherries (80 grams)
- 8 ounces dark chocolate (I like using 60 or 70%)
- flaky sea salt, for sprinkling
instructions
- Toast your almonds. Heat up a small skillet over medium-low heat. Add almonds and toast for 3-5 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from the heat.
- Toast your coconut. Using the same pan, turn down the heat to low and add your coconut. Toast for 30-60 seconds, stirring frequently, until they start to brown and become toasted. This will happen fairly quickly so keep an eye on them. Immediately remove from the heat.
- Prep your ingredients. Roughly chop your almonds and cherries. If using a chocolate bar, break it into equal-sized pieces.
- Melt chocolate. Add chocolate to a medium-sized microwave-safe bowl. Microwave in 15-20 second increments until melted. Make sure to stir after every time so the chocolate doesn’t burn and it's evenly melting. You can also use the double boiler method. In a small pot, add water and bring to a slow boil. Place a glass bowl over top, add chocolate, and stir until melted.
- Mix your ingredients. Add most of the chopped almonds, chopped cherries, and toasted coconut to your melted chocolate and mix well to combine. I like to save a little of each ingredient to sprinkle on top of the chocolate bark.
- Make chocolate bark. Line a small baking sheet with parchment paper or a silicone mat. Pour out your chocolate mixture onto the pan and spread out evenly in a thin layer, about 1/4-1/2 inch in thickness. Sprinkle with remaining almonds, cherries, and coconut. Finish off with a good sprinkle of flaky sea salt.
- Let chill. Place in the fridge for 20-30 minutes to harden. Once hardened, break into 2-inch pieces.
- Enjoy!
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This recipe is so easy and so good! I have made fudge for about 40 years (yikes) for gifts for family and friends at the Holidays. This is definitely alot healthier and a sweet treat too! I am going to change it up and make this instead, or maybe both, (some expect the fudge, I guess – lol) Love this recipe!!! I am sure I will convert the fudge fans!!
Oh, I love that idea! I hope everyone enjoys it as much as they do the fudge!!