Skip to primary navigation Skip to content Skip to footer
Back to Blog

5 Easy-to-Make Holiday Chocolate Bark Recipes

Stack of chocolate bark with cookies and candies, recipe text overlay.

Dazzling Dark Chocolate Bark
Time: 1 hour 30 minutes including 1 hour chilling time
Yield: 18 – 24 portions

This is an exotic blend of toppings featuring the season’s jewels – pomegranate, candied ginger and orange peel – dazzles against the shiny dark chocolate.

600 grams (20 ounces) very good quality melting chocolate*
¼ cup fresh pomegranate seeds – dried with paper towels
¼ cup diced candied ginger
¼ cup diced orange peel
2 Tablespoons unsalted pumpkin seeds (pepitas)
1 teaspoon Maldon salt

  1. Place the chocolate in a microwaveable bowl and cook on half power for 3 minutes. Stir until the chocolate finishes melting and pour into a 13 x 9-inch lined baking dish that’s been lined with aluminium foil.
  2. Smooth the top of the chocolate, pushing it to cover the pan and then sprinkle the top with the pomegranate, ginger, orange peel, pumpkin seeds and salt.
  3. Refrigerate 1 hour and then snap or cut into shards.

 

Oreo Candy Cane White Chocolate Bark
Time: 1 hour including cooling time
Yield: 18 – 24 pieces

6 candy canes
16 – 18 mini Oreos
1 lb white chocolate pieces  (Barry Callebaut from the Superstore bulk bins worked well)

  1. Crush the candy canes in a thick plastic bag by pounding them with a rolling pin or hammer. Crush the Oreos in the same fashion and set both aside.
  2. Place the chocolate in a microwaveable bowl and heat for 3 minutes in a microwave on 50 per cent power.
  3. Stir any partially melted bits until the chocolate is smooth.
  4. Stir both the candy canes and Oreos into the chocolate and then spread it into a 13 x 9-inch baking dish.
  5. Refrigerate for 45 minutes to set then cut or crack it into shards.

 

Pretzel Toffee Bark – Adapted from Chatelaine – December, 2016
Time:1.5 hours including cooling time
Yield: 24 portions

This was fun to make. For my first batch, I made it the way the recipe instructed but for the next batch I topped it with crushed candy canes and we liked it even more. I’d also try diced candied ginger, apricots or dried cherries and toasted almonds or pistachios.

200 grams pretzel alphabet letters or waffle style pretzels
1 cup unsalted butter
1 cup lightly packed brown sugar
2 Tablespoons corn syrup
1 teaspoon vanilla
1/8 teaspoon Kosher salt
3 cups milk or semi-sweet chocolate chips (I used milk)
½ cup chopped shelled pistachios
½ cup dried cranberries
¼ cup white chocolate pieces

  1. Preheat the oven to 375° and line a rimmed 11 x 17-inch baking sheet with parchment paper.
  2. Arrange the pretzels in one layer on the parchment.
  3. Combine the butter, brown sugar, corn syrup, vanilla and salt in a saucepan on medium heat and cook, stirring occasionally until it starts to boil. Boil for 5 minutes without stirring, brushing the sides of the pot with a pastry brush dipped in cold water if the mixture starts to rise.
  4. Pour the caramel over the pretzels as evenly as possible.
  5. Place the pan in the oven and bake for 12 minutes then remove and quickly coat with the chocolate chips.
  6. Let the pan stand for 3 minutes then use a spatula to spread the chocolate to cover the pretzel-toffee completely.
  7. Sprinkle with the topping of your choice (nuts, fruit, candy cane).
  8. Place the white chocolate in a microwavable dish and microwave about one minute on half power, stir and then drizzle over the pan.
  9. Refrigerate for 30 minutes. Break into shards. Keeps well in an airtight container.

 

Chili Lime Date Bark

24 Medjool dates, beautified and pit removed

1 cup smooth fresh cashew butter

¼ cup diced candied ginger

1½ cups white chocolate wafers or chips

2 teaspoons chili flakes – divided

Zest of 1 lime – divided

1. Line a 7×11-inch glass baking dish with plastic wrap.

2. Press the butterflied dates into the pan in rows of 4 across to fil the pan and make sure there are no gaps between the dates.

3. Spread the cashew butter evenly over the dates and sprinkle this with the candied ginger.

4. Melt the chocolate in a bowl in the microwave on 50 percent power a minute at a time, stirring between each minute until uniformly melted (about 2 minutes).

5. Stir 1½ teaspoons of the chili flakes and all but ½ teaspoon of the lime zest into the melted chocolate and then pour this mixture of the date and cashew mixture.

6. Sprinkle the top with the remaining chili flakes and lime zest and refrigerate for at least 45 minutes before using the plastic wrap to lift it from the pan.

7. Cut into squares and store in an airtight container in the refrigerator for up to 2 weeks.

Spicy Cinnamon and Pistachio White Chocolate Bark

3 cups white chocolate chips or wafers

1 (180 gram) package Ganong Chicken Bones, smashed in the bag

⅓ cup pistachios, slivered

1. Line a 9×11-inch baking dish with parchment paper.

2. Melt the chocolate on 50 percent power for 3 minutes and stir until melted.

3. Stir in all but 1 Tablespoon of the candy and the pistachios and then pour this mixture into the prepared pan.

4. Sprinkle the top with the remaining candy and nuts.

5. Refrigerate for at least 45 minutes before breaking into bark pieces.

6. Package in gift bags or an air-tight container and store in the refrigerator for up to 2 weeks.

Next Post