Dessert – Page 9 – Family Feast

Like a favorite holiday movie, these 15 chocolate bark ideas bring simple comfort and easy gifts that look handmade. You’ll melt chocolate, stir in mix-ins, spread it thin, and let it set. Try sea salt with dark chocolate, peppermint with white, or matcha with toasted sesame. Each recipe uses few ingredients and clear steps, so you can finish batches in an hour and package them nicely for friends—here’s how to get started. Dark Chocolate Sea Salt Bark Silky dark chocolate studded with crunchy sea salt — simple, elegant, and totally addictive. Ingredients: 12 oz (340 g) good-quality dark chocolate (70% cacao recommended), chopped or in chips 1 tbsp coconut oil or neutral oil (optional, for gloss) 1/2 tsp flaky sea salt, plus extra for sprinkling Optional add-ins: 1/3 cup chopped toasted almonds, pistachios, or pecans; 2 tbsp dried cranberries or orange zest How to Make: Line a baking sheet with parchment paper or a silicone mat. Chop the dark chocolate if using a bar so it melts evenly. Set a heatproof bowl over a pot of gently simmering water (double boiler), making sure the bowl doesn’t touch the water. Add chocolate (and oil if using) to the bowl and stir until smooth and fully melted. Remove the bowl from heat and let the chocolate cool for 1 minute so it’s glossy but not too runny. Pour the melted chocolate onto the prepared sheet and spread into an even layer about 1/4-inch thick using a spatula. Sprinkle the 1/2 tsp flaky sea salt evenly over the chocolate, and add any optional nuts, dried fruit, or zest at this point. Tap the baking sheet lightly on the counter to remove air bubbles and settle toppings. Let the bark set at room temperature for 1–2 hours, or refrigerate for 20–30 minutes until firm. Once set, snap or cut the bark into pieces and sprinkle a little extra flaky sea salt on top if desired. Break off a piece, savor the bittersweet crunch, and share (or don’t — it’s your bark!). Peppermint Candy Cane Bark Cooling, minty, and crackling with candy cane — perfect for the holidays or anytime you want a festive treat. Ingredients: 12 oz (340 g) semisweet or dark chocolate, chopped or chips 4 oz (115 g) white chocolate, chopped or chips 1/2 tsp peppermint extract 3/4 to 1 cup crushed candy canes or peppermint candies (about 6–8 standard candy canes) Pinch of sea salt (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. Melt the semisweet/dark chocolate: place chocolate in a heatproof bowl over a pot of simmering water (double boiler) or microwave in 20–30 second bursts, stirring until smooth. Stir in 1/4 tsp peppermint extract into the melted dark chocolate. Pour and spread the melted dark chocolate onto the prepared sheet to about 1/4-inch thickness; smooth with an offset spatula or the back of a spoon. Melt the white chocolate in the same way until smooth. Stir the remaining 1/4 tsp peppermint extract into the white chocolate, then drizzle or dollop the white chocolate over the dark layer. Use a skewer or knife to gently swirl the white and dark chocolate together for a marbled effect. Sprinkle the crushed candy canes evenly over the top, pressing lightly so pieces stick. If desired, scatter a small pinch of sea salt over the bark for contrast. Chill the baking sheet in the refrigerator for 20–30 minutes, or until the chocolate is firm. Break the bark into pieces and store in an airtight container at room temperature (cool spot) or in the fridge for longer freshness. Enjoy this cool, crunchy peppermint bark as a gift, stocking stuffer, or sweet after-dinner treat! Milk Chocolate Toffee and Almond Bark Sweet, crunchy toffee meets creamy milk chocolate and roasted almonds in every irresistible bite. Ingredients: 12 oz (340 g) milk chocolate, chopped or chips 8 oz (225 g) store-bought or homemade toffee bits (or crushed English toffee candy) 1 cup (120 g) roasted almonds, roughly chopped 1 tbsp unsalted butter (optional, for shine) Sea salt flakes, for finishing (optional) Parchment paper or silicone baking mat How to Make: Line a baking sheet with parchment paper or a silicone mat and set aside. Melt the milk chocolate in a heatproof bowl over a simmering pot of water (double boiler), stirring until smooth. Or microwave in 20–30 second bursts, stirring between, until fully melted. Stir in the butter if using, until the chocolate is glossy. Pour the melted chocolate onto the prepared sheet and spread into an even layer about 1/4–1/2 inch thick. Immediately sprinkle the toffee bits evenly over the warm chocolate. Scatter the chopped roasted almonds on top, pressing gently so they stick. Lightly sprinkle with sea salt flakes if you like a sweet-salty contrast. Let the bark set at room temperature until firm, or chill in the refrigerator for 15–20 minutes to speed it up. Once set, break into irregular pieces with your hands or a knife. Store in an airtight container at room temperature or in the fridge for up to two weeks. Enjoy these addictive shards of chocolatey, toffee-studded goodness—perfect with coffee or as a gift! White Chocolate Cranberry Pistachio Bark Bright, festive white-chocolate bark studded with tart cranberries and crunchy pistachios. Ingredients: 12 oz (340 g) white chocolate (chips or chopped) 1 cup dried cranberries, roughly chopped if large 3/4 cup shelled pistachios, lightly toasted and roughly chopped 1/2 tsp vanilla extract (optional) Pinch of fine sea salt Parchment paper or silicone baking mat How to Make: 1. Line a baking sheet with parchment paper or a silicone baking mat. 2. Chop or measure the white chocolate so it melts evenly. 3. Melt the white chocolate in a heatproof bowl set over a small pan of barely simmering water (double boiler), stirring until smooth. Or microwave in 20–30 second bursts, stirring between, until fully melted. 4. Stir in the vanilla extract and a pinch of sea salt until combined. 5. Pour the melted chocolate onto the prepared sheet and spread to about 1/4-inch thickness with a spatula. 6. Immediately sprinkle the chopped cranberries and pistachios evenly over the warm chocolate, gently pressing them in so they stick. 7. Let the bark cool at room temperature until set, or chill in the refrigerator for 20–30 minutes to speed up setting. 8. Once firm, break the bark into irregular pieces with your hands or a knife. 9. Store in an airtight container at room temperature or in the fridge for up to 2 weeks. Enjoy this sweet-and-tart bark as a holiday treat, gift, or anytime snack! Salted Caramel Pretzel Bark Sweet, crunchy, and a little salty — this Salted Caramel Pretzel Bark is pure snackable bliss. Ingredients: 12 oz (340 g) semisweet or dark chocolate, chopped or chips 8 oz (225 g) white chocolate, chopped or chips (optional for drizzle) 1 cup (240 g) store-bought or homemade caramel sauce 1/2 teaspoon flaky sea salt, plus extra for sprinkling 2 cups pretzels, roughly broken 2 tablespoons unsalted butter (if warming caramel) Parchment paper or a silicone baking mat How to Make: Line a baking sheet with parchment paper or a silicone baking mat. Spread the broken pretzels evenly across the prepared sheet. Warm the caramel sauce gently in a small saucepan with butter over low heat, stirring until smooth and pourable. Drizzle the warm caramel over the pretzels, leaving some pretzel exposed for texture. Melt the semisweet/dark chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth. Pour or spoon the melted chocolate over the caramel-covered pretzels and spread into an even layer with an offset spatula or the back of a spoon. If using, melt the white chocolate the same way and drizzle it over the top for a pretty contrast. Sprinkle flaky sea salt over the bark while the chocolate is still soft. Chill the sheet in the refrigerator for 30–45 minutes, or until the chocolate is fully set. Break the bark into pieces and store in an airtight container at room temperature (or refrigerated in warm climates). Enjoy these salty-sweet, crunchy pieces whenever you need a little treat — they disappear fast! Peanut Butter Swirl Chocolate Bark Peanut Butter Swirl Chocolate Bark — rich chocolate studded with salty-sweet peanut butter ribbons. Ingredients: 12 oz (340 g) dark or semisweet chocolate, chopped (or chocolate chips) 1/2 cup (120 g) creamy peanut butter 1–2 tbsp powdered sugar (optional, to sweeten peanut butter) 1/2 tsp sea salt, plus extra for sprinkling 1 tsp coconut oil or vegetable oil (optional, for glossy chocolate) 1/3 cup roasted peanuts, roughly chopped (optional) How to Make: Line a baking sheet with parchment paper and set aside. Melt the chopped chocolate: place in a heatproof bowl over a simmering pot of water (double boiler) or microwave in 20–30 second bursts, stirring until smooth. Stir in the oil if using for shine. Pour the melted chocolate onto the prepared sheet and spread into an even rectangle about 1/4-inch thick. In a small bowl, warm the peanut butter briefly (10–15 seconds in microwave) so it’s pourable. Stir in powdered sugar if you want it sweeter and 1/2 tsp sea salt. Dollop spoonfuls of the peanut butter over the spread chocolate at even intervals. Use a skewer or the tip of a knife to swirl the peanut butter into the chocolate, making pretty marble patterns—don’t overmix. Sprinkle the chopped peanuts and a pinch of sea salt over the top for crunch and contrast. Chill the bark in the refrigerator until fully set, about 30–60 minutes. Break the set bark into pieces using your hands or the back of a knife. Enjoy these sweet-and-salty peanut butter swirls with a glass of milk or pack them as a portable treat! Espresso and Hazelnut Chocolate Bark Bold, crunchy, and caffeinated — espresso and hazelnut bark that’s impossibly simple and addicting. Ingredients: 10 oz (280 g) dark chocolate (60–70% cocoa), chopped or chips 1 tsp instant espresso powder 1 tsp hot water 1 cup (140 g) toasted hazelnuts, roughly chopped 1/4 tsp flaky sea salt (plus extra for sprinkling) Optional: 1–2 tbsp chopped milk chocolate for drizzling How to Make: Line a baking sheet with parchment paper and set aside. Bloom the espresso: stir the instant espresso powder into the hot water until dissolved; set aside. Melt the dark chocolate gently: use a double boiler or microwave in 20–30 second bursts, stirring between, until smooth. Stir the dissolved espresso into the melted chocolate until evenly incorporated. Pour the chocolate onto the prepared sheet and spread to about 1/4-inch (6 mm) thickness with an offset spatula or the back of a spoon. Sprinkle the chopped toasted hazelnuts evenly over the chocolate, pressing lightly so they adhere. Scatter flaky sea salt over the top and, if using, drizzle with melted milk chocolate for contrast. Chill in the refrigerator for 20–30 minutes, or until set and firm. Break the bark into irregular pieces and transfer to a serving plate or airtight container. Enjoy this crunchy, espresso-kissed bark with a coffee or a cozy afternoon pause — dangerously moreish! Orange Zest Dark Chocolate Bark Zesty, chocolaty, and impossibly simple — orange zest dark chocolate bark is like sunshine in a bite. Ingredients: 8 oz (225 g) high-quality dark chocolate (70% cacao recommended) Zest of 1 large orange (about 1½–2 teaspoons) 1 teaspoon orange extract or 1 tablespoon fresh orange juice (optional, for extra orange punch) 1/4 cup toasted sliced almonds (optional, roughly chopped) 2 tablespoons candied orange peel, finely chopped (optional) Sea salt flakes, for sprinkling How to Make: Line a baking sheet with parchment paper or a silicone mat. Chop the dark chocolate into small, even pieces so it melts smoothly. Melt the chocolate using a double boiler over gently simmering water or in 20–30 second bursts in the microwave, stirring until glossy and fully melted. If using, stir in the orange extract or fresh orange juice quickly into the melted chocolate for a brighter flavor. Pour the melted chocolate onto the prepared sheet and spread it into an even layer about 1/8–1/4 inch thick with an offset spatula or the back of a spoon. Immediately sprinkle the orange zest evenly over the chocolate, then add toasted almonds and candied orange peel if using. Finish with a light dusting of sea salt flakes to contrast the sweetness. Let the bark set at room temperature until firm (about 1–2 hours) or speed it up by chilling in the fridge for 20–30 minutes. Once set, break the bark into irregular pieces with your hands or a knife. Store in an airtight container at cool room temperature or in the fridge for up to 2 weeks. Enjoy these bright, bittersweet bites — perfect for gifting or sneaking straight from the jar! Coconut Macaroon Chocolate Bark Coconut Macaroon Chocolate Bark — chewy coconut meets snap of chocolate in every bite. Ingredients: 10 oz (280 g) dark or semi-sweet chocolate, chopped or chips 1 cup sweetened shredded coconut 2 large egg whites 1/3 cup granulated sugar 1/4 tsp vanilla extract Pinch of salt Optional: 1/4 cup chopped toasted almonds or pecans Optional: flaky sea salt for finishing How to Make: Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper. Whisk egg whites, sugar, vanilla, and salt until glossy and slightly thick. Fold in shredded coconut (and nuts if using) until evenly combined. Drop tablespoonfuls of coconut mixture onto the parchment and bake 12–15 minutes until edges are golden; cool completely. Melt chocolate in a heatproof bowl over simmering water or in 20–30 second microwave bursts, stirring until smooth. Spread half the melted chocolate in an even layer on a parchment-lined baking sheet. Press cooled coconut macaroons into the chocolate, then drizzle or spread remaining chocolate over them to coat and fill gaps. Sprinkle flaky sea salt if desired and chill in the refrigerator until firm, about 20–30 minutes. Break into irregular pieces and store in an airtight container in the fridge for up to 1 week. Enjoy the combo of gooey coconut and crisp chocolate — perfect for sharing (or not!). S’Mores Chocolate Bark With Graham Cracker Pieces S’mores Chocolate Bark With Graham Cracker Pieces — a crunchy, gooey campfire favorite turned into an easy, make-at-home treat. Ingredients: 12 oz (340 g) semisweet or milk chocolate, chopped or chocolate chips 4 oz (115 g) white chocolate (optional), chopped or chips 1 cup graham cracker pieces (from about 4–6 full graham crackers), roughly broken 1 1/2 cups mini marshmallows 2 tbsp unsalted butter (optional, for smoother melting of semisweet/milk chocolate) Pinch of flaky sea salt (optional) Nonstick spray or parchment paper for the baking sheet How to Make: Line a baking sheet with parchment paper and lightly spray or butter it so bark releases easily. Melt the semisweet or milk chocolate: place chocolate and butter (if using) in a microwave-safe bowl and heat in 20–30 second bursts, stirring between, until smooth. Alternatively, melt in a double boiler over simmering water. Pour and spread the melted chocolate evenly on the prepared sheet to about 1/4-inch thickness using a spatula. Scatter the graham cracker pieces evenly over the melted chocolate. Sprinkle the mini marshmallows across the top; press them lightly so they stick into the chocolate. If using white chocolate, melt it the same way and drizzle or dot it over the bark for visual contrast. Optional: finish with a light sprinkle of flaky sea salt. Chill the baking sheet in the fridge for at least 30 minutes, until the chocolate is fully set. Break the chilled bark into irregular pieces and serve. Enjoy — these s’mores bark bites are perfect for snacking, gifting, or whenever you want campfire flavor with zero fuss! Sunflower Seed and Dried Apricot Bark (Nut-Free) Sunny Apricot & Sunflower Bark — a bright, nut-free crunch with sweet chewy bites. Ingredients: 12 oz (340 g) dark chocolate (or chocolate of choice), chopped or chips 1 cup roasted sunflower seeds, unsalted 3/4 cup dried apricots, chopped 2 tbsp honey or maple syrup (optional, for extra shine) 1/4 tsp flaky sea salt (optional, to finish) Parchment paper or silicone baking mat How to Make: Line a baking sheet with parchment paper or a silicone mat. Melt the chocolate gently in a heatproof bowl over simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth. Stir in the honey or maple syrup if using, for a glossier finish. Pour the melted chocolate onto the prepared sheet and spread to about 1/4-inch thickness with a spatula. Sprinkle the roasted sunflower seeds evenly over the chocolate. Scatter the chopped dried apricots over the seeds, pressing gently so they stick. Lightly sprinkle flaky sea salt over the top if you like a sweet-salty contrast. Chill in the refrigerator for 30–45 minutes, or until fully set. Break into pieces and store in an airtight container in the fridge for up to two weeks. Enjoy the sunny, chewy crunch — perfect for snacking or gifting! Matcha White Chocolate Bark With Toasted Sesame Bright, elegant matcha-white chocolate bark studded with nutty toasted sesame for a crunchy, tea-scented treat. Ingredients: 10 oz white chocolate (finely chopped or chips) 1 tsp culinary matcha powder (plus extra for dusting, optional) 1 tbsp coconut oil or neutral oil 2 tbsp toasted sesame seeds (plus extra for sprinkling) 1 tsp toasted black sesame seeds (optional, for contrast) 1/8 tsp flaky sea salt (plus extra for finishing) 1–2 tsp honey or agave (optional, for added sweetness) How to Make: Line a baking sheet with parchment paper and set aside. Gently melt the white chocolate with the coconut or neutral oil in a heatproof bowl over a simmering pot of water (double boiler), stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until melted. Sift the matcha powder into the melted white chocolate and whisk until fully blended and vibrant green. Stir in the honey or agave if using. Stir in 1–2 tablespoons of the toasted sesame seeds so they’re evenly distributed. Pour the chocolate onto the prepared sheet and spread to about 1/8–1/4 inch thickness using an offset spatula or the back of a spoon. Sprinkle the remaining toasted sesame seeds, optional black sesame seeds, a light dusting of extra matcha (if desired), and a pinch of flaky sea salt over the top. Let the bark set at room temperature until firm, or chill in the refrigerator for 15–20 minutes to speed setting. Once set, break into irregular pieces with your hands or a knife. Store in an airtight container at cool room temperature or in the fridge for up to 2 weeks. Enjoy the crunchy, tea-kissed sweetness — perfect with green tea or as a gift! Spiced Chai Dark Chocolate Bark Spiced Chai Dark Chocolate Bark — warm chai spices meet rich dark chocolate for a cozy, crunchy treat. Ingredients: 10 oz (280 g) good-quality dark chocolate (70% cocoa), chopped 1/2 tsp ground cinnamon 1/4 tsp ground cardamom 1/8 tsp ground ginger Pinch of ground cloves Pinch of black pepper (optional, for a subtle kick) 1/4 tsp flaky sea salt, plus extra for finishing 2 tbsp toasted sliced almonds or chopped pistachios 2 tbsp dried cranberries or golden raisins (optional) 1 tsp coconut oil or neutral oil (optional, for shine) How to Make: Line a baking sheet with parchment paper and set aside. Chop the dark chocolate into even pieces so it melts smoothly. Set a heatproof bowl over a small pot of simmering water (double boiler) and add the chocolate and oil; stir until fully melted and glossy. Stir in the cinnamon, cardamom, ginger, cloves, black pepper (if using), and 1/4 tsp sea salt until evenly combined. Pour the melted chocolate onto the prepared sheet and spread to about 1/4–1/3 inch (6–8 mm) thickness with an offset spatula or the back of a spoon. Sprinkle the toasted nuts and dried fruit evenly over the chocolate, then gently press them in so they stick. Finish with a light dusting of flaky sea salt. Chill in the fridge for 20–30 minutes, or until fully set. Break into irregular pieces and store in an airtight container in the fridge for up to two weeks. Enjoy a piece with tea or coffee — perfect for gifting or a cozy snack. Raspberry Dark Chocolate Bark With Crumbled Shortbread A tart-and-sweet dark chocolate bark studded with bright raspberries and buttery shortbread — simple, elegant, and irresistible. Ingredients: 10 oz (280 g) dark chocolate (70% cacao), chopped or chips 1 tsp coconut oil or neutral oil (optional, for shine) 1 cup fresh raspberries (or thawed frozen raspberries, drained) 3/4 cup crumbled shortbread cookies (store-bought or homemade) 1–2 tbsp powdered sugar (optional, for dusting) Pinch of flaky sea salt How to Make: Line a baking sheet with parchment paper and set aside. Melt the dark chocolate in a heatproof bowl over a saucepan of gently simmering water (double boiler), stirring until smooth; or melt in 20–30 second bursts in the microwave, stirring between bursts. Stir in the coconut oil if using for a glossier finish. Pour the melted chocolate onto the prepared sheet and spread into an even 1/4–1/3-inch layer with an offset spatula or the back of a spoon. Scatter the raspberries evenly over the chocolate, gently pressing some into the surface so they stick. Sprinkle the crumbled shortbread over the top, leaving some larger pieces for texture. Finish with a light dusting of powdered sugar if desired and a pinch of flaky sea salt across the bark. Chill the baking sheet in the refrigerator for 30–45 minutes, or until the chocolate is fully set. Break the bark into rustic pieces and store in an airtight container in the fridge for up to 2 weeks. Enjoy this tart, chocolatey bark as an elegant treat or a lovely homemade gift! Vegan Almond and Sea Salt Dark Chocolate Bark Vegan Almond and Sea Salt Dark Chocolate Bark — simple, crunchy, and irresistibly salty-sweet. Ingredients: 12 oz (340 g) high-quality vegan dark chocolate (70% cocoa or higher), chopped or chips 3/4 cup whole almonds, roughly chopped 1–2 tsp coconut oil (optional, for smoother melting) 1/2 tsp flaky sea salt, plus extra for sprinkling 1/4 cup sliced almonds (for topping) Optional: 1–2 tsp maple syrup or agave (if you prefer a slightly sweeter bark) How to Make: Line a baking sheet with parchment paper and set aside. Toast the whole almonds in a dry skillet over medium heat for 4–6 minutes, stirring, until fragrant and lightly browned; let cool and roughly chop. In a heatproof bowl set over simmering water (double boiler) or in short bursts in the microwave, melt the chopped dark chocolate with the coconut oil, stirring until smooth. Stir in the toasted chopped almonds and the 1/2 tsp flaky sea salt (and maple syrup if using) until evenly distributed. Pour the chocolate mixture onto the prepared sheet and spread into an even layer about 1/4 inch thick with a spatula. Sprinkle the sliced almonds and a pinch of extra flaky sea salt evenly over the top. Chill in the refrigerator for at least 30–45 minutes, or until completely set. Break into irregular pieces and store in an airtight container in the fridge for up to 2 weeks. Enjoy this crunchy, salty-sweet vegan bark with a cup of tea or as a guilt-free treat anytime! Conclusion You’ve made a small box of joy, each bark like a tiny flag for a flavor. Wrap pieces in parchment or cellophane, tie with twine, and add a simple tag with the name and date. Chill before stacking to keep layers neat. Store in a cool, dry place or freeze for longer life, thawing slowly. Give them with a smile, knowing you’ve turned chocolate into a clear, useful gift.