Chocolate bark is quick to make and a guaranteed crowd-pleaser no matter the occasion. If you’re wondering how to make chocolate bark, every recipe starts with the same premise. Whether by double-boiler or microwave, melt your chocolate of choice with a small amount of coconut oil. Spread the chocolate onto a parchment-lined baking sheet, and top with whatever your heart desires! Freeze at least one hour then break apart and devour.
Experimenting with flavor combinations is where you’ll find the most fun. If you’d rather start with a recipe, there’s seasonal barks for Christmas and Passover, but you’ll also find recipes that satisfy any hankering, including ones you didn’t know you had. (Chili chocolate bark with orange and goji berries, anyone?) In this super simple recipe, you’ll have the richness of dark chocolate combined with the crunch of pumpkin seeds, tartness from dried cranberries and sweetness of coconut flakes. What flavor combination will you create?
How to Make Chocolate Bark (Pumpkin Seed & Cranberry Recipe)
Ingredients
- 1-1/2 cups dark chocolate chips
- 1 tsp. coconut oil
- 1/4 cup pumpkin seeds
- 1/3 cup dried cranberries
- 1 Tbsp. unsweetened coconut flakes
Instructions
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Prepare baking sheet with parchment paper.
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In small microwave-safe bowl, add chocolate chips and coconut oil. Microwave for one minute.
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Stir then microwave in 20 second intervals until fully melted.
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Spread chocolate 1/8” thick onto parchment-lined baking sheet.
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Top with pumpkin seeds, cranberries and coconut flakes.
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Freeze at least one hour until solidified.
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Break apart into bite-sized pieces and serve.
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Store in fridge or freezer.
Recipe Notes
- Use any toppings as desired! Top with crushed peanuts, swirl with white chocolate, or add various dried fruits.
- Grab these ingredients at more at Vitacost.
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