Camilla – Page 14 – Family Feast

About 80% of people gift homemade treats during the holidays, so making bark is a smart way to share something tasty and personal. You’ll melt chocolate, fold in crunchy or fruity add-ins, spread it thin, and let it set, which takes little time and few tools. These 15 easy recipes range from peppermint crunch to dairy-free coconut almond, and they pack neatly for gifts—here’s how to pick flavors and assemble them so they look as good as they taste. Classic Peppermint Crunch Chocolate Bark Bright, minty, and irresistibly crunchy — perfect for gifting or snacking by the fire. Ingredients: 12 oz (340 g) semisweet or dark chocolate, chopped or chips 8 oz (225 g) white chocolate, chopped or chips 1 tsp coconut oil or vegetable oil (optional, for smoother melting) 1/2 tsp peppermint extract 1/2 cup crushed peppermint candy canes or candy pieces (about 6–8 small canes) Pinch of flaky sea salt (optional) How to Make: Line a baking sheet with parchment paper and set aside. Melt the semisweet/dark chocolate: place chocolate and 1/2 tsp oil (if using) in a microwave-safe bowl and heat in 20–30 second bursts, stirring between, until smooth; or melt in a heatproof bowl over simmering water. Stir in 1/4 tsp peppermint extract into the melted dark chocolate. Pour the dark chocolate onto the prepared sheet and spread into an even layer about 1/4-inch thick. Melt the white chocolate the same way, stirring until smooth; add the remaining 1/4 tsp peppermint extract and mix. Drop spoonfuls of the white chocolate over the dark chocolate and use a knife or skewer to swirl gently for a marbled effect. Sprinkle the crushed candy canes evenly over the top, pressing gently so pieces stick. Finish with a light pinch of flaky sea salt if you like a sweet-salty contrast. Chill the sheet in the refrigerator for 20–30 minutes, or until completely set. Break or cut the bark into pieces and store in an airtight container in the fridge for up to two weeks. Enjoy — crunchy, minty, and festive goodness in every bite! Dark Chocolate Sea Salt and Almond Bark Dark Chocolate Sea Salt and Almond Bark — simple, crunchy, and decadently salty-sweet. Ingredients: 12 oz (340 g) dark chocolate (60–75% cacao), chopped or chips 1 cup sliced or slivered almonds, toasted 1/2 tsp flaky sea salt, plus extra for sprinkling 1 tsp coconut oil or neutral oil (optional, for shine) Parchment paper or a silicone baking mat How to Make: Line a baking sheet with parchment paper or a silicone baking mat. Toast the almonds in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant and lightly golden; set aside to cool. Chop the dark chocolate if using a bar, or measure chips into a microwave-safe bowl. Melt the chocolate: microwave in 20–30 second bursts, stirring between each, until smooth; or melt gently in a heatproof bowl set over simmering water (double boiler). Stir in the oil if using. Pour the melted chocolate onto the prepared sheet and spread into an even layer about 1/4-inch thick using an offset spatula or the back of a spoon. Scatter the toasted almonds evenly over the chocolate while it’s still warm, pressing them in lightly so they adhere. Sprinkle the half teaspoon of flaky sea salt across the top, adding a little extra if you like bigger crunchy hits. Let the bark set at room temperature until firm, or chill in the refrigerator for 20–30 minutes to speed it up. Once set, break into irregular pieces with your hands or cut into shards with a knife. Store in an airtight container at cool room temperature or in the fridge for up to two weeks. Enjoy the perfect balance of rich dark chocolate, toasty almonds, and a pop of sea salt — irresistible holiday snacking! White Chocolate Cranberry Pistachio Bark Creamy white chocolate studded with tart cranberries and crunchy pistachios — holiday snacking at its prettiest. Ingredients: 12 oz white chocolate (chips or chopped baking chocolate) 1/2 cup dried cranberries, roughly chopped 1/2 cup shelled pistachios, roughly chopped 1 tsp vanilla extract (optional) Pinch of fine sea salt Parchment paper or silicone baking mat How to Make: Line a baking sheet with parchment paper or a silicone baking mat. Chop the white chocolate if needed so it melts evenly. Melt the white chocolate gently: use a double boiler over simmering water, stirring until smooth, or microwave in 20–30 second bursts, stirring between each. Stir in the vanilla extract and a pinch of salt until combined. Pour the melted chocolate onto the prepared baking sheet and spread to about 1/4-inch thickness with an offset spatula or the back of a spoon. Sprinkle the chopped cranberries and pistachios evenly over the melted chocolate, pressing lightly so they adhere. Let the bark set at room temperature until firm, or chill in the fridge for 20–30 minutes to speed it up. Break into pieces and store in an airtight container at cool room temperature or in the fridge. Enjoy this festive, crunchy-sweet bark with coffee, cocoa, or straight from the snack bowl — it disappears fast! Milk Chocolate Toffee and Pretzel Bark Crunchy, salty-sweet milk chocolate toffee and pretzel bark — holiday snacking at its happiest. Ingredients: 10 oz (about 280 g) milk chocolate, chopped or chips 8 oz (about 225 g) toffee bits or chopped ready-made toffee 2 cups pretzels, roughly crushed 2 tbsp unsalted butter 2 tbsp light brown sugar (if making quick toffee base) 1/4 tsp fine sea salt (plus extra for sprinkling, optional) Parchment paper or a silicone baking mat How to Make: Line a baking sheet with parchment paper or a silicone mat and set aside. If you’re making quick toffee: melt butter and brown sugar in a small saucepan over medium heat, stirring until bubbly and slightly thickened (about 3–4 minutes). Remove from heat. Stir in the toffee bits (or add chopped toffee pieces) to the warm toffee so they soften and meld; if using pre-made toffee, skip to the next step. Spread half the crushed pretzels evenly on the prepared sheet to form a base. Pour the warm toffee mixture (or sprinkle the toffee bits) over the pretzel layer, spreading gently so it’s fairly even. Melt the milk chocolate in a heatproof bowl over a simmering pot of water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth. Pour the melted milk chocolate over the toffee/pretzel layer and spread with a spatula to cover evenly. Sprinkle the remaining crushed pretzels and extra toffee bits on top, pressing down lightly so they stick; finish with a pinch of sea salt if you like. Chill the sheet in the refrigerator until the chocolate is firm, about 30–45 minutes. Break into irregular pieces and serve, or store in an airtight container in a cool place for up to 1 week. Enjoy the irresistible crunch and sweet-salty bite — perfect for gifting or keeping all to yourself! Spiced Gingerbread Cookie Crumble Bark Spiced Gingerbread Cookie Crumble Bark — cozy, crunchy, and full of holiday spice in every bite. Ingredients: 12 oz (340 g) dark or semisweet chocolate, chopped or chips 1/2 tsp ground ginger 1/4 tsp ground cinnamon 1/8 tsp ground cloves (optional) 1/4 tsp salt 1 tbsp unsalted butter or neutral oil (for shine, optional) 1 cup gingerbread cookies, crushed into coarse crumbs 2 tbsp toffee bits or chopped candied ginger (optional) Flaked sea salt or coarse sugar for sprinkling How to Make: Line a baking sheet with parchment paper and set nearby. Melt the chocolate gently: place in a heatproof bowl over simmering water or microwave in 20–30 second bursts, stirring until smooth. Stir the butter or oil into the melted chocolate if using, then whisk in ginger, cinnamon, cloves, and salt until evenly blended. Pour the chocolate onto the prepared sheet and use a spatula to spread it into an even rectangle about 1/4-inch thick. Scatter the crushed gingerbread cookies over the melted chocolate, pressing lightly so crumbs adhere. Sprinkle toffee bits or candied ginger evenly, then finish with a light dusting of flaked sea salt or coarse sugar. Chill the bark in the fridge for 30–45 minutes, or until fully set. Break into irregular pieces and store in an airtight container in the fridge for up to 2 weeks. Enjoy this spiced gingerbread crunch with a mug of cocoa or as a sweet holiday gift! Hazelnut Nutella Swirl Bark A rich, nutty chocolate bark swirled with creamy Nutella and crunchy toasted hazelnuts — festive and addictive. Ingredients: 12 oz (340 g) dark or semisweet chocolate, chopped or chips 6 oz (170 g) milk chocolate, chopped or chips (optional for marbling contrast) 1/2 cup (160 g) Nutella or other hazelnut spread 1 cup (120 g) toasted hazelnuts, roughly chopped 1/4 teaspoon flaky sea salt (optional, for finishing) Parchment paper or silicone baking mat How to Make: Line a baking sheet with parchment paper or a silicone mat. Toast hazelnuts in a dry skillet over medium heat, stirring, 5–7 minutes until fragrant; cool and rub skins off with a towel if desired, then roughly chop. Melt dark chocolate in a heatproof bowl over simmering water (double boiler) or in 20–30 second microwave bursts, stirring until smooth. If using milk chocolate, melt it separately the same way and set aside. Pour the melted dark chocolate onto the prepared sheet and spread into an even rectangle about 1/4-inch thick. Drop spoonfuls of Nutella across the surface; warm Nutella slightly if too stiff so it dollops easily. Add spoonfuls of the melted milk chocolate (if using) randomly for extra contrast. Use a skewer or knife to gently swirl the Nutella and milk chocolate into the dark chocolate to create a marbled pattern—don’t overmix. Sprinkle the chopped toasted hazelnuts evenly over the top and finish with a light sprinkle of flaky sea salt if you like. Chill the bark in the refrigerator for about 20–30 minutes, or until firm. Break into pieces and store in an airtight container at room temperature or refrigerated for longer freshness. Enjoy sharing this crunchy, chocolatey hazelnut bark — it’s perfect for gifting or nibbling by the handful! Coconut Almond Dairy-Free Bark Coconut Almond Dairy-Free Bark — crisp, tropical, and perfect for gifting. Ingredients: 2 cups dairy-free dark chocolate chips (or chopped dairy-free chocolate) 2 tablespoons coconut oil 1 cup unsweetened shredded coconut, divided (about 3/4 cup + 1/4 cup) 1/2 cup sliced or slivered almonds, toasted 1–2 tablespoons maple syrup or agave (optional, for a touch of sweetness) 1/4 teaspoon sea salt, plus flaky sea salt for finishing (optional) How to Make: Line a baking sheet with parchment paper and set aside. Toast the sliced almonds in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant and lightly golden; remove and cool. In a heatproof bowl set over simmering water (double boiler) or in short bursts in the microwave, melt the dairy-free chocolate with the coconut oil, stirring until smooth. Stir in 3/4 cup of the shredded coconut and the maple syrup (if using) until evenly combined. Pour the melted chocolate mixture onto the prepared sheet and spread into an even rectangle about 1/4-inch thick. Sprinkle the toasted almonds and the reserved 1/4 cup shredded coconut evenly over the top, pressing lightly so they stick. Scatter a pinch of flaky sea salt over the bark if you like a sweet-salty contrast. Chill in the refrigerator for at least 30 minutes, or until fully set. Break into pieces and store in an airtight container in the fridge for up to 2 weeks. Enjoy the tropical crunch — perfect for snacking or sharing this holiday season! Espresso Dark Chocolate Bark With Espresso Beans Bold, crunchy espresso-kissed dark chocolate bark — perfect for gifting or a cozy pick-me-up. Ingredients: 8 oz (225 g) high-quality dark chocolate (70% cacao recommended) 1–2 tbsp butter or coconut oil (optional, for smoother melting) 1–2 tsp instant espresso powder (adjust to taste) 2–3 tbsp whole roasted espresso beans, coarsely chopped 1–2 tbsp powdered sugar (optional, to dust for presentation) Pinch of sea salt Optional: a few cocoa nibs or shaved dark chocolate for extra texture How to Make: Line a baking sheet with parchment paper and set aside. Chop the dark chocolate into even pieces so it melts evenly. In a heatproof bowl set over a simmering pot of water (double boiler), melt the chocolate with the butter or coconut oil, stirring until smooth. Alternatively, microwave in 20–30 second bursts, stirring between bursts. Stir in the instant espresso powder until fully dissolved and evenly mixed. Pour the melted espresso-dark chocolate onto the prepared sheet and spread into an even layer about 1/4 inch thick. Immediately sprinkle the coarsely chopped espresso beans and a pinch of sea salt evenly over the top. Add cocoa nibs or shaved chocolate if using. Let the bark cool at room temperature until set, or refrigerate for 15–20 minutes to speed it up. Once firm, break the bark into irregular pieces with your hands or a knife. Dust lightly with powdered sugar if desired, then store in an airtight container at cool room temperature or in the fridge. Enjoy the rich, bitter-sweet snap with a jolt of espresso — perfect with coffee or as a little afternoon treat. Maple Pecan and Sea Salt Bark A cozy, crunchy maple-tinged chocolate bark with toasted pecans and a kiss of sea salt. Ingredients: 12 oz dark or semi-sweet chocolate, chopped (or chocolate chips) 1/2 cup pecan halves 2 tbsp unsalted butter 3 tbsp pure maple syrup 1/8 tsp fine sea salt, plus extra for sprinkling 1/4 tsp vanilla extract (optional) Parchment paper or silicone baking mat How to Make: Line a baking sheet with parchment paper or a silicone baking mat. Toast the pecans in a dry skillet over medium heat, stirring, 3–5 minutes until fragrant; set aside. Melt the chocolate with butter in a heatproof bowl over simmering water (double boiler) or in 20–30 second microwave bursts, stirring until smooth. Stir the maple syrup, vanilla (if using), and 1/8 tsp sea salt into the melted chocolate until combined. Pour the chocolate onto the prepared sheet and spread into an even 1/4–1/2 inch layer with an offset spatula or back of a spoon. Scatter the toasted pecans over the chocolate, pressing them in gently so they adhere. Sprinkle a little extra sea salt over the top to taste. Chill the bark in the refrigerator for 30–45 minutes, or until fully set. Break into irregular pieces and store in an airtight container in the fridge for up to two weeks. Serve and enjoy — sweet, salty, and perfectly maple-y! Orange Zest Dark Chocolate Bark With Candied Peel Bright, zesty dark chocolate bark studded with crunchy candied orange peel — a citrusy holiday treat. Ingredients: 10 oz (280 g) good-quality dark chocolate (70% cocoa recommended), chopped or in chips Zest of 1 large orange (finely grated) 3–4 tbsp candied orange peel, chopped into small strips 1 tsp coconut oil or neutral oil (optional, for shine) A pinch of flaky sea salt (optional) Parchment paper or silicone baking mat How to Make: Line a baking sheet with parchment paper or a silicone mat and set aside. Chop the dark chocolate finely (or measure chips) so it melts evenly. Melt two-thirds of the chocolate in a heatproof bowl over a simmering pot of water (double boiler), stirring until smooth. Remove from heat and stir in the remaining chocolate until fully melted and glossy; add the oil now if using and stir to combine. Stir in the orange zest until evenly distributed through the chocolate. Pour the melted chocolate onto the prepared sheet and spread into an even 1/8–1/4-inch layer with an offset spatula or the back of a spoon. Sprinkle the chopped candied orange peel evenly over the surface, gently pressing pieces into the chocolate so they adhere. Finish with a light dusting of flaky sea salt, if you like a sweet-salty contrast. Chill the bark in the refrigerator for about 20–30 minutes, or until fully set. Break into irregular pieces and store in an airtight container in a cool place or refrigerator. Enjoy the bright, bittersweet crunch — perfect for gifting or nibbling with a cup of tea! Chocolate Tahini and Sesame Seed Bark (Sesame Brittle Style) Sweet, nutty chocolate bark with a sesame brittle crunch — elegant, salty, and totally addictive. Ingredients: 8 oz (225 g) dark chocolate (60–70% cacao), chopped 3 tbsp tahini (smooth sesame paste) 2 tbsp unsalted butter 2 tbsp light corn syrup or honey (for shine and chew) 1/4 cup toasted sesame seeds (plus extra for sprinkling) 1/4 tsp flaky sea salt, plus extra to finish 1/2 tsp vanilla extract (optional) Parchment paper or a silicone baking mat How to Make: Line a baking sheet with parchment paper or a silicone mat and set aside. Toast sesame seeds in a dry skillet over medium heat, stirring, until golden and fragrant (about 2–3 minutes). Remove from heat and set aside. In a heatproof bowl set over (or in) simmering water, melt the chopped chocolate with the butter, stirring until smooth. Stir in the tahini, corn syrup (or honey), and vanilla extract until fully combined and glossy. Pour the chocolate mixture onto the prepared sheet and spread into an even layer about 1/8–1/4 inch thick. Immediately sprinkle the toasted sesame seeds over the top, pressing them in lightly so they stick. Finish with a light sprinkle of flaky sea salt for contrast. Let the bark cool at room temperature until set, or chill in the refrigerator for 15–20 minutes to speed things up. Once firm, break the bark into pieces with your hands or a knife. Enjoy this sesame-sweet, chocolatey bark with a cup of tea or as a gift-worthy holiday treat! Peanut Butter Chocolate Swirl Bark (Gluten-Free) Peanut Butter Chocolate Swirl Bark — rich, crunchy, and impossibly easy (gluten-free!). Ingredients: 12 oz (340 g) semisweet or dark chocolate chips (or coarsely chopped chocolate) 1/2 cup creamy peanut butter (smooth, room temperature) 1–2 tbsp powdered sugar (optional, for sweeter, thicker peanut butter layer) 1 tsp vanilla extract (optional) 1/8 tsp sea salt (plus extra for sprinkling, optional) 1/4 cup roasted peanuts, roughly chopped (optional for texture) Parchment paper or silicone baking mat How to Make: Line a baking sheet with parchment paper or a silicone mat and set nearby. Melt the chocolate: place chocolate in a heatproof bowl and microwave in 20–30 second bursts, stirring between, until smooth. (Or melt over a double boiler.) Pour the melted chocolate onto the prepared sheet and spread to about 1/4-inch thickness with an offset spatula or the back of a spoon. In a small bowl, stir together peanut butter, powdered sugar (if using), vanilla, and a pinch of sea salt until smooth and spreadable. Drop spoonfuls of the peanut butter mixture over the melted chocolate in an even pattern. Use a skewer or knife to gently swirl the peanut butter into the chocolate to create a marbled effect—don’t overmix. Sprinkle chopped roasted peanuts and a light pinch of sea salt over the top, if desired. Chill the bark in the refrigerator for 20–30 minutes, or until fully set. Break the set bark into pieces and store in an airtight container in the fridge for up to 2 weeks. Enjoy that perfect peanut butter–chocolate swirl — festive, gluten-free, and utterly snackable! Cherry Chocolate Almond Drizzle Bark Cherry Chocolate Almond Drizzle Bark — bright cherries and toasted almonds meet rich chocolate in a festive, snap-and-share treat. Ingredients: 12 oz (340 g) dark chocolate (or chocolate chips) 4 oz (115 g) white chocolate (for drizzle) 1 cup dried cherries, chopped 1 cup sliced or slivered almonds, toasted 1 tsp sea salt (optional, flaky) 1 tsp vanilla extract (optional) Parchment paper or silicone baking mat How to Make: Line a baking sheet with parchment paper or a silicone mat. Toast the sliced almonds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3–5 minutes; set aside to cool. Melt the dark chocolate in a heatproof bowl over a simmering pot of water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth. Stir in the vanilla extract if using, then pour the melted dark chocolate onto the prepared sheet and spread to about 1/4-inch thickness with an offset spatula or the back of a spoon. Sprinkle the chopped dried cherries and toasted almonds evenly over the warm chocolate, gently pressing them in so they stick. Melt the white chocolate the same way you did the dark chocolate, then drizzle it over the bark using a spoon or a small zip-top bag with a corner snipped. Sprinkle flaky sea salt over the top if you like a sweet-salty contrast. Chill the tray in the refrigerator for 30–45 minutes, or until the chocolate is fully set. Break the bark into pieces using your hands or a knife, and transfer to a serving plate or gift bag. Enjoy sharing — this cherry-chocolate-almond bark is as pretty as it’s irresistible! White Chocolate Matcha and Pistachio Bark Bright, festive, and subtly earthy — this matcha-pistachio bark is a green-and-white holiday showstopper. Ingredients: 12 oz (340 g) white chocolate (couverture or high-quality baking chocolate), chopped 1–1½ tsp culinary matcha powder (adjust to taste) 1 tbsp hot water 3/4 cup shelled roasted pistachios, roughly chopped 1/4 tsp flaky sea salt (plus extra for sprinkling) Optional: 2–3 tsp coconut oil or neutral oil (for a smoother melt) Optional garnish: dried rose petals or finely chopped candied ginger How to Make: Line a baking sheet with parchment paper and set aside. Place the chopped white chocolate in a heatproof bowl. If using, stir in the oil. Melt the chocolate gently over a double boiler or in 20–30 second bursts in the microwave, stirring between bursts until smooth. In a small bowl, whisk the matcha with the hot water until smooth and no lumps remain. Stir the matcha mixture into about two-thirds of the melted white chocolate until fully incorporated and evenly green. Pour the plain white chocolate onto the prepared sheet and spread into an even rectangle about 1/8–1/4 inch thick using an offset spatula. Spoon the matcha chocolate over the white layer in dollops and use the back of a spoon or a skewer to swirl gently for a marbled effect. Sprinkle the chopped pistachios evenly over the top, then scatter flaky sea salt and any optional garnishes. Chill in the refrigerator for 20–30 minutes or until completely set. Break into irregular pieces and store in an airtight container in a cool place or fridge. Enjoy the crisp snap and pretty marbling — perfect for gifting or nibbling through the holidays! Holiday Rocky Road Bark With Marshmallows A festive, crunchy-chocolate Rocky Road bark studded with marshmallows and nuts—perfect for gifting or snacking by the tree. Ingredients: 12 oz (340 g) semisweet or dark chocolate, chopped or chips 6 oz (170 g) milk chocolate, chopped or chips (optional for swirl) 1 cup mini marshmallows 1 cup roasted almonds or walnuts, coarsely chopped 1/2 cup dried cranberries (or cherries) 1/4 cup crushed peppermint candy or candy cane pieces (optional, for a holiday touch) 1/2 tsp flaky sea salt (optional) 1 tsp vanilla extract (optional) Parchment paper or silicone mat How to Make: Line a baking sheet with parchment paper or a silicone mat. Melt the semisweet/dark chocolate in a heatproof bowl over a simmering pot of water (double boiler) or in short bursts in the microwave, stirring until smooth. If using, stir in vanilla extract into the melted chocolate. Spread the melted chocolate evenly onto the prepared sheet to about 1/4-inch (6 mm) thickness. Melt the milk chocolate separately and drizzle or dollop it over the dark chocolate, then gently swirl with a toothpick if you like a marbled look. Immediately sprinkle the mini marshmallows, chopped nuts, and dried cranberries evenly over the chocolate. Sprinkle crushed peppermint candy and flaky sea salt on top, if using, pressing gently so pieces stick. Let the bark set at room temperature until firm, or chill in the refrigerator for 20–30 minutes to speed it up. Once set, break the bark into irregular pieces with your hands or a knife. Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Enjoy this crunchy, chewy holiday Rocky Road bark with a cup of cocoa or wrapped up as a tasty gift! Conclusion You’ve got plenty of simple, tasty bark ideas to make and give. Pick one or a few, melt chocolate gently, spread it thin, add toppings, chill, and break into pieces. Pack in parchment-lined boxes or bags and label them. For a quick stat, about 70% of people say homemade food gifts feel more thoughtful than store-bought ones, so your bark will likely be appreciated. Keep it neat, cool, and wrapped tight.