Chocolate Bark
Easy chocolate bark recipe with semisweet and white chocolate, dried cranberries, pistachios, and coconut. Ready in just 20 minutes for a festive holiday treat.
Equipment
- mixing bowl
- knife
- measuring spoons
- measuring cups
- baking sheet
- parchment paper
- microwave-safe bowl
- spatula
- spoon
- cutting board
Ingredients
- 12 ounces semisweet chocolate chips
- 10 ounces white chocolate chips
- 1/2 cup dried cranberries finely chopped
- 1/2 cup unsalted pistachios roughly chopped
- 1/4 cup unsweetened shredded coconut
- 1/4 tsp flaky sea salt
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Place the semisweet chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring after each interval, until completely melted and smooth, about 1-2 minutes total.
- Spread the melted semisweet chocolate evenly onto the prepared baking sheet using a spatula, creating a layer about 1/4 inch thick.
- Repeat the melting process with the white chocolate chips in a separate bowl. Drizzle the melted white chocolate over the semisweet chocolate layer using a spoon.
- Use a butter knife or toothpick to gently swirl the two chocolates together to create a marbled effect.
- Sprinkle the dried cranberries, pistachios, shredded coconut, and flaky sea salt evenly over the chocolate.
- Transfer the baking sheet to the refrigerator and chill for at least 1 hour, or until the chocolate is completely set and firm.
- Once set, break the chocolate bark into uneven pieces by hand or with a knife. Serve immediately or store in an airtight container.
Notes
Store in an airtight container. Break bark into pieces by hand for a rustic look.