Christmas Chocolate Bark Recipe – actually 2 recipes in one

Chocolate Bark is a wonderful combination of chocolate and anything you want. And this Christmas Chocolate Bark recipe is a  2-for-1.

I remember the first time I saw chocolate bark – it was at a little providore in a little place called Margaret River in Western Australia. It’s such a beautiful part of the world that I’m lucky to live only 3 1/2 hours away from. As a result of it being so close, me and hubby tend to visit there often. That part of the world also holds very special childhood memories for me as well, driving the forest roads, all the sightseeing and now in adult life I appreciate the wineries, restaurants and providores so much more.

Christmas is also my favourite time of year so, while this recipe is extremely simple (almost-felt-a-little-guilty-to-post-it kind of simple), I’ve actually come to terms with that simplicity for all the wonderful memories it evokes.

So easy to make and the perfect gift

Plus, I made 2 different versions to make it worth your while too 🙂

• Christmas Candy Chocolate Bark – using my favourite Christmas Candy that only ever turns up at Christmas time in the shops (well duh)
• Nougat, Cranberry & Pistachio Chocolate Bark – because of the pretty Christmas colours

That first time I saw that chocolate bark in its cellophane wrapper in the providore I though “Holy Cow, these people are geniuses!”. They’ve managed to make making chocolate candy at home totally manageable. No need to temper chocolate for a start but also the fact that it doesn’t have to look like a perfect chocolate bar. Rustic is an absolute must, because you want to see all the goodness that’s in the chocolate bark right on top to tempt you in.

How to make Chocolate Bark

Oh and there is the whole idea that you can use anything you want in a chocolate bark. Use all your favourite flavours. Nuts, candy even more chocolate chips. It’s only limited by your imagination. Here’s some quick ideas for you.

• Rice krispies, peanut butter and peanuts – heaven!
• Sprinkles upon sprinkles – for when you have more sprinkles than ways to use them – aka my pantry

You can do that? Yes you can, my friends! Anything you want but I’d stick to the sweet world rather than using something savoury. Althoughhhh…

• Salty pretzels would not go astray next to some mini marshmallows and caramel fudge pieces.
• Did someone request healthy chocolate bark? I hear ya. How about dark chocolate with pistachios and freeze dried raspberries.

What’s better than the fact that you can create endless flavour combinations? The fact that there is no cooking whatsoever involved, unless you count the 2 minutes it takes to melt the chocolate.

Make it fun and bright for the kiddies or elegant and indulgent for the adults – or not! Do whatever ya’ll because there are no rules when it comes to chocolate bark. Nosiree! None. Except make a lot because people will keep coming back for more.

I have a couple of tips for making chocolate bark

1. Melt the chocolate in 30 second bursts in the microwave, stirring well after each so that you don’t overheat it. Giving it a stir after each burst will assist it melting
2. Using an offset spatula helps you spread the chocolate thinly across the pan

Super thin or super chunky, the choice is yours. Making thin chocolate bark is a great way to top a birthday cake – a little like these Chocolate Cheesecake Cupcakes or my Coconut Strawberry Cupcakes.

What wonderful flavour combinations can you dream up?

Enjoy 🙂

This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.