How to make chocolate bark? | CoachSweetTooth

Are you wondering how to make chocolate bark? The good news is that chocolate barks can be made anytime and as festive as you want.

Chocolate barks make a great dessert to keep around the house. They are easy to make with close to zero prep time. Moreover, you can customize the bark any way you want- the options are endless.

To make chocolate bark, you need to melt some chocolate in the microwave and then spread an even layer out on parchment paper. Use whatever toppings you want while the chocolate is still wet, and then set it aside to cool. Cut it up roughly and enjoy your homemade chocolate bark.

Customize the chocolate bark in whatever way you like. You can also get children involved in this activity by allowing them to top the bark off with Smarties, M&Ms, and even biscuits.

As dessert experts, we’re here to help you create the best chocolate barks using simple techniques. Follow the recipe below and remember to keep an eye on details, especially if you want your barks to look unique. Gift the bark to your neighbors or consume it all by yourself- we aren’t judging.

Table of contents


How to Make Chocolate Bark - Ingredients

  • Candy canes: 6
  • Milk or dark chocolate chips: 8 oz. (chopped or melts)
  • White chocolate chips: 6 oz. (chopped or melts)
  • Peppermint essential oil: 4 to 5 drops

How to Make Chocolate Bark- Directions

Step 1

Start by crushing your candy canes. Once done, take a big cookie sheet lined with parchment paper.

Step 2

In a heat-safe bowl, microwave the dark or milk chocolate for 30 to 40 seconds. Pause, take the bowl out so that you can stir the chocolate, and then repeat. Stirring the chocolate is important so that it does not burn. Do this three times or till the chocolate has completely melted.

Step 3

Pour the chocolate on the parchment paper and make sure it is even and thin. With the help of a big spatula, pat the chocolate down to create a layer. Once done, store the pain in a cool place till you notice that the chocolate has become firm. You can store it inside the refrigerator or, if it's cold, outside in a cool room.

If you are not in a hurry, allow the chocolate to cool on a flat surface for 2 to 4 hours at room temperature.

Step 4

Start melting the white chocolate in the same way. Use 30 to 40-second intervals and stir the chocolate around before popping it back in the microwave. Once done, stir the peppermint essential oil into the melted white chocolate mixture.

Step 5

Quickly spread the white chocolate over the milk chocolate and roughly sprinkle the crushed candy cane on top. It is important not to waste any time in between because once the milk chocolate cools, the white chocolate will not take too much time. Keep in mind that for the candy canes to stick nicely to the chocolate bars, the white chocolate needs to be wet.

You can also use your hands to gently press the candy into the melted chocolate mixture. This will ensure that you are left with chunkier chocolate barks.

Step 6

Once done, allow the white chocolate to cool. You can store the pan in the refrigerator to allow it to harden.

Step 7

Once you see that the chocolate bark has formed, use a knife to break it into big, even pieces. You can even use your hands to break the barks up.

Step 8

Eat the chocolate bark immediately or store it in boxes to eat later. Make sure that you store the barks in a covered container and always keep it away from hot environments otherwise, the chocolate can melt.

Things to Remember When Making Chocolate Bark

  • You do not have to stick to a single type of chocolate- you can use any you like, including chocolate chips. Chocolate melts are a good option because they are easy to melt and melt evenly.
  • Always make your own chocolate bark at home instead of buying it because most companies do not use good quality chocolate. At home, you can use whichever chocolate you like. Remember, the better the chocolate, the better the end result.
  • You can increase or decrease the consistency of the chocolate bark in any way you like. If you like it thin, you can pour your chocolate on the cookie sheet accordingly. However, if you like it thick, do not pat it down with a spatula and use a smaller sheet.

Other Additional Ingredients to Make Chocolate Bark

The recipe above makes your chocolate bark look festive and beautiful. However, there are many different ingredients you can use to make chocolate bark. You can also adapt the ingredients based on the occasion or time of the year!

  • If you want to try something different, you can make a cereal bark- imagine how easy breakfast would be. Even if you are not a cereal person, we assure you that these breakfast cereal barks will taste heavenly. All you have to do is replace the peppermint and candy cane with cereal.
  • You can also add seeds and nuts to the bark. Hazelnuts, almonds, pecans, pepitas, and pistachios work well. Moreover, dried fruit such as dried cranberries, ginger, and apricots can help take your recipe to the next level.
  • You can choose a theme, flavor, and color before making the chocolate bark. The peppermint chocolate barks would be perfect for Christmas but also for Valentine’s Day. You can add some food coloring so that the barks turn out to be pink- imagine how pretty they will look!
  • Create a bark board. Since barks do not take too long to make, you can make different barks using different chocolates in a small period of time to bring some variety. You do not always have to use two chocolates. You can make each bark with one kind of chocolate as well without layering it.
  • If you like your chocolate bark to taste like the one you get in commercial stores, add ½ teaspoon of sea salt to the chocolate mixture. Do this immediately after it comes out of the microwave and gives it a good stir before setting it down on the cookie sheet.


Lori Gilmore

Lori Gilmore

Lori has been a Culinary Arts instructor for twenty years. She has taught in the public school setting, at the collegiate level and through adult continuing education as well as running several cooking and baking camps for children. She has participated in several cooking, cake & chocolate contests and has been well recognized. She has raised thousands of dollars for charities using the byline “Saving the World one Cupcake at a Time”. Additionally, she has had several articles regarding food published in various magazines.

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