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 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.
Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with seasonal inspiration you’re going to love!
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.
©Dark Chocolate Bark Recipe With Toppings posts first appeared on Thistle Key Lane™