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–+ servings

Chocolate Bark (Easy and Quick)

By Jigna
Making Chocolate Bark is easy, and quick, but the end result is absolutely impressive and delicious.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Course Dessert, Snack
Diet Vegetarian
Servings 30 Pieces

Ingredients
  

  • 16 ounce (450g) chocolate chips or chopped chocolate (60 to 70% cocoa content)
  • 1 cup raw nuts
  • ¼ cup dried cranberries
  • A pinch of sea salt (optional)

Instructions
 

  • Place nuts on a baking sheet lined with parchment paper.
  • Lightly toast the nuts at 350° F for 6-8 minutes or until lightly golden on the edges. Let them cool completely.
  • If you want to use raw nuts, skip the step of toasting the nuts.
  • Transfer the nuts to a cutting board and roughly chop them.
  • You can also chop the cranberries if you want or keep them whole.
  • Place the chocolate in a large heatproof bowl over a pot of gently simmering water.
  • Cook the chocolate until it is entirely melted. Make sure to stir the chocolate continuously until melted.
  • Also, make sure that water does not contact chocolate while using the double boiler method.
  • Once the chocolate is melted, carefully remove the bowl and wipe the bottom to remove condensation because chocolate should not contact water.
  • Line a large, rimmed baking sheet with parchment paper and pour melted chocolate in the center of the baking sheet.
  • Spread it evenly and smooth it out with a rubber or silicone spatula.
  • Sprinkle the chopped nuts evenly over the chocolate and then add dried cranberries.
  • Finally, sprinkle sea salt over the chocolate. Then, lightly and gently use a spatula to press the toppings into the chocolate.
  • Let the chocolate cool at room temperature for about 2-4 hours or until chocolate is completely hardened. Or, for a quick result, place the baking sheet on the flat surface in the fridge for about 30-40 minutes.
  • Once the chocolate is completely hardened, break it with your hand into 25-30 pieces.
  • Enjoy the chocolate bark immediately, or store it at room temperature in an airtight container for up to a week.

Notes

  1. Make It Nut-Free: Use roasted pumpkin or sunflower seeds instead of nuts.
  2. Make It Vegan: Use dairy-free chocolate to make vegan chocolate barks.
  3. Scaling: You can easily halve the recipe for the smaller batch. And if you scale it up, you will need to use two baking sheets for spreading the melted chocolate.

Nutrition (Approximate Values)

Calories : 70kcalCarbohydrates : 7gProtein : 1gFat : 5gSaturated Fat : 2gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gCholesterol : 2mgSodium : 3mgPotassium : 29mgFiber : 1gSugar : 5gVitamin A : 1IUVitamin C : 1mgCalcium : 3mgIron : 1mg
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