Chocolate Bark – Variations

Are you ready to see more bark variations! Holiday season is in full swing and we are addicted to chocolate bark! It may be hard to believe but this is the easiest and yummiest dessert or gift you can make, and there are no rules or specific recipe required. When it comes to quick desserts, there is nothing simpler or more satisfying than chocolate bark. I will be sharing different variations of chocolate bark. The basic recipe is simple and I have shared it on the previous post here. Last week I made peppermint bark and this week I made mix nuts -dried fruit holiday bark. This basic recipe is simple, you just add your choice of toppings on it and create variations.

Chocolate bark variations – you can use dark, milk, white or mixed

  1. Nuts – almonds, pecans, walnuts, pistachios, macadamias, cashews or peanuts
  2. Seeds – sesame, pepitas, sunflower
  3. Dried fruit – dried cranberries, craisins, raisins, apricots, candied ginger, cherries
  4. Coconut
  5. Candy canes
  6. Pretzels
  7. Chocolate pieces – you can add small pieces or drizzle it after melting it.


24 oz white chocolate, chopped

1 cup mixed nuts, chopped

½ cup craisins, chopped

½ cup milk chocolate, chopped

¼ cup caramel crumbles


Line a 9×13 inch baking pan with parchment paper. Place the nuts and craisins in a zip lock bag and crush with rolling pin or n a food process.

Melt the white chocolate in microwave safe bowl or over a double broiler. Keep stirring until smooth and then pour white chocolate mixture in the pan with parchment paper. Use an offset spatula to easily spread the chocolate into a thin even layer. Tap the dish against the counter to remove any excess bubbles. Then immediately sprinkle the crushed nuts, craisins, caramel crumbles, and crushed milk chocolate over top. Gently press them into the white chocolate. Set aside until chocolate has firmed up. This process takes anywhere between 20-30 minutes in the refrigerator and if you let it set in room temperature outside then it could take approximately 30-45 minutes. Once set, left bark out of pan and break or cut into pieces / shapes. Store in an airtight container.  


If you have time, let the chocolate bark cool at room temperature for few hours. The trouble with the refrigerator is that the chocolate can develop some light condensation on the surface.

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