There’s nothing like a dark chocolate bark recipe with topping to set the imagination free. Sometimes I’m happy with just one topping and sometimes I want it all. With Valentine’s Day only a week away I thought I better make a few batches of chocolate bark.
It’s always nice to have something to share, although it’s so tempting to hide it for yourself.
I prefer making dark chocolate bark in small batches, and just for fun this time, I made each one with different a different combination of toppings.
Here’s a list of toppings I used for these three batches.
- dry roasted peanuts
- chili roasted pistachios
- dried cranberries
- dried mango
As far as I’m concerned, there is no right or wrong way to choose toppings. Pick whatever combination you like best. Luckily most of the family likes what I like, so I make it with gluten free ingredients just to be fair. No way am I going to exclude any family members from enjoying all they want.
Dark Chocolate Bark Recipe
- 1 10 oz. package of Dark Chocolate Morsels 53% Cacao
- 1/3 cup of various nuts, dried fruit, pretzels, popcorn, m&ms etc.
- Coarse sea salt (optional)
- Line baking sheet with parchment paper.
- Melt chocolate morsels in the microwave using a microwave safe bowl or large measuring cup following the manufacturers directions.
- Check every 30 seconds until melted. Microwaves vary, so watch closely. Mine usually takes about a minute and 20 seconds.
- Stir to make sure all morsels have melted and chocolate is creamy.
- Pour melted chocolate onto parchment paper using a spatula to scrape the inside of the bowl.
- Using a spatula spread melted chocolate on the parchment paper about 1/4 inch thick. Some areas may be thicker than others.
- Sprinkle about 1/4 to 1/3 cup of any of the toppings covering as much of the chocolate as you wish using any topping combination. Add a pinch or two of sea salt.
- Place baking sheet in the refrigerator for several hours to allow the chocolate to harden.
- Remove from the refrigerator and break into pieces.
- Store in an air tight container.
Sometimes when I make dark chocolate bark, I break all the toppings into small pieces and sometimes I leave them whole. It’s completely up to you to decide on the presentation you’re going for.
My special equipment includes a glass measuring cup (2 cup size) and a rubber spatula. Remember to use a oven mitt when removing the glass measuring cup or bowl from the microwave.
The first batch has dry roasted peanuts and m&ms with a very light dusting of sea salt.
Popcorn, pretzel pieces and dry roasted pistachios tops the second batch. Yummy with lots of good crunch.
The third batch is like a half-n-half pizza with a spicy wild side. Dried sweet mango teams up with spicy chili pistachios, while the conservative side is covered in dried cranberries and pecan pieces.
With all these toppings I figure I’ll have something for everyone. Which one is my favorite? I like them all! For a healthy snack try my Oatmeal Flax Quinoa Cookie Recipe with dark chocolate chips.
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Remember, you don’t need a special occasion to make dark chocolate bark. This is a recipe your family and friends will love any time of the year and if you decide to make a batch just for yourself, I won’t tell.
©2020 Dark Chocolate Bark Recipe With Toppings posts first appeared on Thistle Key Lane™