This easy chocolate bark recipe features dark chocolate with chopped almonds, dried cranberries, and a touch of sea salt. It takes just a few minutes to prepare before chilling and keeps well in the refrigerator or freezer, making it a great homemade snack to have on hand whenever the craving strikes.
The recipe makes approximately 12 servings, but there's no pressure to eat it all at once! Just break the bark into as many pieces as you'd like and store them for later, or package a portion as an easy homemade gift.
Looking for a smaller chocolate treat made with fresh fruit? Try these easy chocolate covered raspberries instead.
Why this chocolate bark works
- Balanced flavor and texture: Crunchy almonds, tart dried cranberries, and sea salt balance the richness of the dark chocolate.
- A simple, reliable method: Gently melting the chocolate over a double boiler produces a smooth base without requiring any special candy-making equipment.
- A practical make-ahead treat: The bark breaks into naturally portionable pieces and keeps well in the refrigerator or freezer, so the larger batch can be enjoyed gradually.
Equipment recommendation
A double boiler (affiliate link) makes this recipe very easy to make, but if you don't have one you can also use a stainless steel bowl placed over a saucepan filled with a little water.
Ingredients and substitutions
The basic ingredient in chocolate bark is... (wait for it...) chocolate! I personally think dark chocolate is the best kind to use for bark, but if milk or white chocolate is more your style, definitely go for it!
All of the other fillings are optional, and you can mix and match as you'd like. I love almonds with dried cranberries and sea salt, so that's what I used for this recipe. Feel free to use other kinds of dried fruit, nuts, peppermint candy, etc.
See recipe card below for exact quantities.
How to make dark chocolate bark
Tips for smooth chocolate bark
- Use chocolate bars rather than chips. Chocolate bars generally melt more smoothly; chips are formulated to retain their shape when heated.
- Keep everything completely dry. Even a small amount of water or condensation can cause melted chocolate to seize and become grainy.
- Use gentle heat. Keep the water at a low simmer and make sure the bowl does not touch it. High heat can scorch the chocolate.
- Remove it from the heat just before it finishes melting. Continue stirring until the remaining small pieces melt from the residual heat.
- Have your toppings ready. Once the chocolate is smooth, spread it into the prepared dish and add the almonds, cranberries, and sea salt before it begins to set.
Easy chocolate bark variations
Here are a few different chocolate bark ideas for snacking or gifting:
- White chocolate bark - use white chocolate for the base instead of dark or milk chocolate
- Peppermint bark - add chopped peppermint candies or candy canes to white or dark chocolate; this is a great holiday treat!
- Chocolate bark with pretzels - add your favorite kind of pretzels (mini pretzels work well)
💭 FAQ
Chocolate bark will stay fresh in an airtight container in the fridge for up to two weeks. It can also be frozen for up to two months and then thawed.
Yes; absolutely. For a smaller batch, use one 3½-ounce chocolate bar and approximately one-third of the toppings. Spread the melted chocolate in a parchment-lined loaf pan or small food-storage container, then chill and break into pieces as directed.
No; it's best to use dried fruit such as dried cranberries or raisins to make a chocolate bark recipe since fresh fruit has too much moisture and might cause the chocolate to seize and fall apart.
🍳 Recipe
Easy Dark Chocolate Bark (with Almonds & Cranberries)
Ingredients
Equipment
Method
- Line a 3-quart baking dish with parchment paper. Break 10.5 ounces dark chocolate into pieces, chop almonds or any nuts or other fillings you'd like to add to your bark, and set the fillings aside.
- Place the chocolate in a double boiler, add about an inch of water to the bottom of the boiler, and start warming the chocolate over medium heat. If you don't have a double boiler, just place a stainless steel mixing bowl over a saucepan with an inch of water in it over medium heat. Continue to heat the chocolate slowly until it just melts, and use a silicone spatula to stir it as it melts.
- Pour your chocolate into the lined baking dish and then sprinkle your fillings all around the chocolate.
- Place the baking dish in the fridge and chill for at least 90 minutes to harden (if it's thick with a lot of fillings, you may need to chill it up to 2 hours.)
- Carefully remove the parchment paper and chocolate from the baking dish, set on a flat surface, and then use your hands to break the bark into as many pieces as you'd like.
Nutrition
Notes
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