chocolate bark
Photo: Andrew Purcell
Makes 12 pieces


Crispy Chocolate Bark:
  • 12 ounces chocolate (dark, milk, or white), chopped (2 cups)
  • 12 thin crackers, such as Finn Crisp or Ak-Mak
  • Assorted toppings (see variations below)


Active time: 30 minutes
Total time: 40 minutes

Line a large baking sheet with parchment paper. Microwave chocolate in a bowl on high in 30-second bursts until nearly melted, then stir until completely melted. Alternatively, place chocolate in a heatproof bowl set over a saucepan filled with 1 inch of simmering water for 2 to 3 minutes. (Make sure bowl does not touch water.) Remove bowl from saucepan and stir until melted.

Dip a cracker in melted chocolate, scraping excess back into bowl and transfer to prepared baking sheet. Repeat with remaining crackers. Immediately sprinkle with assorted toppings and refrigerate until set, 10 minutes. Store wrapped in an airtight container in the refrigerator up to 3 weeks.


White Chocolate with Pineapple, Coconut and Macadamias: Top with 1 cup chopped dried pineapple, 1 cup coconut flakes and ½ cup coarsely chopped macadamia nuts.

Dark Chocolate with Cherries, Pistachios and Ginger: Top with ¾ cup dried cherries, ¼ cup roasted pistachios and ¼ cup julienned crystallized ginger.

Milk Chocolate with Pretzels and Peanuts: Top with 1 cup broken mini pretzels and ¾ cup chopped honey-roasted peanuts.

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