RAINBOW DARK CHOCOLATE BARK RECIPE
A delicious dark chocolate bark recipe to make for St. Patrick's Day with spring time colors and dry roasted almonds.
Ingredients
- 10 oz. dark chocolate chips
- 1/2 cup roasted almond pieces
- rainbow nonpareils
- green sprinkles
- light green pearl sprinkles
- gold sequin sprinkles
Instructions
- Before you start gather your supplies such as a microwave safe bowl, rubber spatula, sheet pan and foil.
- Line a sheet pan with foil and have your toppings ready.
- Heat dark chocolate chips in a microwave safe bowl following manufacturers directions. I like using a large pyrex measuring cup (32 ounce size) with a handle.
- Stir chocolate making sure it is smooth and all chips are melted. Pour onto a foil lined pan and gently spread out the chocolate with the spatula.
- Quickly scatter almond pieces, rainbow nonpareils, and assorted sprinkles on the chocolate while it's warm. This is allow the toppings to stick to the chocolate.
- Place the sheet pan in the refrigerator for 30 minutes to an hour and allow it to set.
- Remove from refrigerator and break up the chocolate into smaller pieces.
- Store in an airtight container or plastic bag in the refrigerator.
Notes
Follow the same directions using milk chocolate chips if you prefer a sweeter taste.
If you are looking for dairy free dark chocolate there are manufacturers that make it without milk, so be sure to check the labels.