Easy Christmas Bark
A simple, no-bake chocolate bark recipe perfect for edible holiday gifts and festive treats.
- Prep Time: 15 min
- Cook Time: 5 min
- Total Time: 20 min
- Yield: 16 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 ounces good quality white chocolate, chopped
- 12 ounces good quality dark chocolate, chopped
- 1/4 cup crushed candy canes
- 1/4 cup chopped nuts (pistachios, almonds, or walnuts)
- 1/4 cup dried cranberries or cherries
Instructions
- Line a baking sheet with parchment paper.
- Melt the white chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or use a double boiler. Stir until smooth.
- Spread the melted white chocolate evenly over the prepared baking sheet.
- Melt the dark chocolate using the same method as the white chocolate.
- Drizzle the melted dark chocolate over the white chocolate layer.
- Immediately sprinkle the crushed candy canes, chopped nuts, and dried cranberries over the chocolate.
- Gently swirl the toppings into the chocolate with a toothpick or skewer if desired.
- Let the bark set completely at room temperature or in the refrigerator for about 30 minutes.
- Once firm, break the bark into pieces.
Notes
- For a smoother melt, temper your chocolate. Heat white chocolate to 110-115°F (43-46°C) and dark chocolate to 115-120°F (46-49°C). Cool to 80-85°F (27-29°C) while stirring, then gently reheat to 90-95°F (32-35°C) for white and 95-100°F (35-38°C) for dark before spreading.
- Store bark in an airtight container at room temperature for up to 2 weeks.
- Package in cellophane bags tied with ribbon or arrange on a cookie tray for a beautiful hostess gift.
Nutrition
- Serving Size: 1 ounce
- Calories: 150
- Sugar: 15g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg