This Chocolate Bark recipe (Christmas Bark) is crunchy, sweet and salty and in every bite. Made with ingredients you have your pantry, it's great for gifting.
This decadent Chocolate Bark has everything but the kitchen sink. Every bite is a delightful surprise of nutty, sweet crunch. For our holiday bark, Keith and I held nothing back. The sweet punch of pomegranate seeds somehow perfectly complements the crunchy almonds, pretzels, and caramel corn. And it all blends beautifully with rich dark chocolate. It is a party in every bite.
TIP: Make a batch to pair with our famous Peppermint Bark . It's such a pretty gifting combination!
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Ingredients
- Dark chocolate bar (we like 60% to 70% cacao)
- Milk chocolate bar (buy the best quality you can afford)
- Almonds: roughly chopped (you can use salted almonds or raw almonds)
- Caramel corn: any store brought variety works
- Pomegranate seeds
- Pretzel crisps: broken up into small pieces (we like Everything flavor for this recipe)
- Sea salt
See recipe card for quantities.
How to make chocolate bark
- Place a layer of parchment paper on a baking sheet
- Break dark chocolate bars into pieces and melt in a double boiler (or use a metal bowl over a sauce pan of boiling water)
- Pour half of melted dark chocolate on parchment paper and, using an offset spatula, spread evenly to form ⅛" thick layer
- Sprinkle half of the chopped almonds, pretzels, and pomegranate seeds onto chocolate layer
- Place in the refrigerator until chocolate sets
- After first layer is set, pour remaining dark chocolate on top, and use the spatula to spread an ⅛" second layer on top of the first
- Sprinkle remaining almonds, pretzels, and pomegranate seeds evenly over the chocolate
- Add the caramel corn
- Press toppings down gently onto chocolate so that they are embedded.
- Place in the refrigerator again to set the chocolate
- Break the milk chocolate bar into pieces and melt.
- Using a spoon or a spatula, drizzle milk chocolate over the top of the bark.
- Once chocolate is set, break into rough 3" by 3" squares
HINT: You don't need a double boiler to make this recipe. Make your own by placing a metal bowl on top of a sauce pan.
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Variations
Chocolate Bark can be made with a variety of toppings, so you can make it to please just about everyone. Try any combination of the following:
- NUTS: almonds, cashews, peanuts (roughly chopped)
- SEEDS: sunflower seeds, pumpkin seeds (pepitas)
- DRIED FRUIT: dried cherries, dried cranberries, dried apricots, coconut flakes
- CANDY: crushed candy canes, butterscotch candies, crumbled peanut butter cups
- CEREAL: Rice Krispies, Lucky Charms, Corn Flakes
- CHIPS: crumbled potato chips
Top tip
Start with GOOD CHOCOLATE: If you are going to make a chocolate treat, you must use the best chocolate you can afford. We like Perugina or Ghirardelli chocolate bars for baking.
Storage
Store in an airtight container for up to 2 weeks. Or keep in the refrigerator for a chilled snack. Do not freeze.
FAQ
Yes, you can. But we don't recommend it. A good quality bar of chocolate makes the best bark.
Depending on what you are using, it takes about 5 minutes. Be patient and do not rush the process. Use the steam of the boiling water to melt the chocolate.
Let each layer of chocolate set for 5 to 10 minutes in the refrigerator. Check to make sure it is hard before adding another layer.
Once the bark is hardened, just lift it off of the parchment paper and break it with your hands. Rough breaks look best.
More Holiday treats:
- Chocolate Chunk Cookies with Sea Salt
- Chocolate Dipped Madeleines
- Easy Chocolate Fudge
- Cinnamon Rugelach
- Caramel Chocolate Crinkle Cookies
Chocolate Bark recipe
This Chocolate Bark recipe is crunchy, salty and sweet in every bite. Made with ingredients you have your pantry, it's great for gifting.
- Total Time: 40 mins
- Yield: 1 dozen squares 1x
Ingredients
- 3-4 oz. dark chocolate bars
- 1- 4 oz. milk chocolate bar
- ½ cup almonds, roughly chopped
- ½ cup caramel corn
- ¼ cup pomegranate seeds
- 12 pretzel crisps, broken up into small pieces (we like Everything flavor for this recipe)
- 1 Tbsp sea salt
Instructions
- Place a layer of parchment paper on a baking sheet
- Break dark chocolate bars into pieces and melt in a double boiler (or use a metal bowl over a sauce pan of boiling water)
- Pour half of melted dark chocolate on parchment paper and, using an offset spatula, spread evenly to form ⅛" thick layer
- Sprinkle half of the chopped almonds, pretzels, and pomegranate seeds onto chocolate layer
- Place in the refrigerator until chocolate sets
- After first layer is set, pour remaining dark chocolate on top, and use the spatula to spread an ⅛" second layer on top of the first
- Sprinkle remaining almonds, pretzels, and pomegranate seeds evenly over the chocolate
- Add the caramel corn
- Press toppings down gently onto chocolate so that they are embedded.
- Place in the refrigerator again to set the chocolate
- Break the milk chocolate bar into pieces and melt.
- Using a spoon or a spatula, drizzle milk chocolate over the top of the bark.
- Once chocolate is set, break into rough 3" by 3" squares
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
Nutrition
- Serving Size: 1 square
- Calories: 239
- Sugar: 17.6 g
- Sodium: 605.5 mg
- Fat: 14.3 g
- Carbohydrates: 24.9 g
- Protein: 3.7 g
- Cholesterol: 2.4 mg
Lokness @ The Missing Lokness says
These barks really do look spectacular! I really love that you added caramel corn and pomegranate in them. A nice caramel touch and a little sweet and tart! They definitely would be great to serve at a party. Enjoy a sweet Christmas!
Morgan says
Since the chocolate is not tempered, does this remain properly set at room temp?
Jackie says
Hi Morgan,
Yes, the chocolate stays set at room temperature (if you can keep them around that long). I set them in the fridge, and I prefer to keep them there for that "bite", but they were passed around my office at room temp and definitely held up well. Let us know if you made them and how they turned out!! best, K & J