FO Friday: Chocolate bark

No finished yarn objects are available for photography today, so I thought I’d take some pictures of the chocolate bark I made.  (I also reviewed my favorite holiday cookie cookbooks today here.)

Almond bark.
Fruit and nut bark.
Peppermint bark.

Chocolate bark is so easy to make and there are tons of recipes online, but I thought I’d share mine with you anyway.

Basic Dark Chocolate Bark Recipe

Melt a 3.5 oz dark chocolate bar (I used Green & Black’s Organic Dark 70%) in the microwave.  (You can also use semi-sweet chocolate chips – but if you use a whole bag, you will definitely need to add more mix ins!)  I break up the chocolate bar into smaller pieces and then microwave at 50% for 45 second intervals until the chocolate is mostly melted.  At that point, I use my heat resistant spatula to stir the chocolate until the last pieces melt and the mixture is smooth.

Now it’s time to add the mix ins.

  • For peppermint bark – I take 5 candy canes and pound into small bits between plastic wrap using my meat pounder.
  • For almond bark – I take about a cup of dry roasted, salted almonds and pound into bits between plastic wrap with my meat pounder.  I like to use a variety of textures, so I leave some whole almonds and large pieces intact.
  • For fruit and nut bark – I have a few variations, but today I used the almonds from the almond bark and about a cup of dried fruit (the 365 Cherry and Berries Mix from Whole Foods).  If you like your bark more chocolate-y and less filled with mix ins, then you should probably use about 1/2 cup each of nuts and dried fruit for this one.

Stir your mix ins into the chocolate mixture until the mix ins are coated.  Pour onto a baking sheet covered with parchment paper, using your spatula to scrape the sides of the bowl and get out the rest of the chocolate.  At this point, you can leave the tray in the refrigerator or freezer until the chocolate firms up.  Once it is hardened, you can crack the bark into pieces.  If you use a good chocolate, the bark is pretty strong, so you can break it into smaller pieces.

I usually store the bark in the refrigerator but in colder weather, you can also leave it at room temperature.


For more finished objects, visit Tami’s Amis.

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