I love to make chocolate bark! If you’re looking for a simple, fast recipe that looks presentable, tastes delicious, and triggers the kid in all of us, then bark is what you need.
Milk chocolate is best. And, I say that, because I’m a milk chocolate lover. But, you can certainly use dark chocolate if you prefer. The topping for your bark is completely up to you. And, trust you me, the possibilities are completely endless. Whatever you can think of to couple with chocolate will most likely work with this recipe.
For mine, I wanted something simple and sweet. I selected coconut, caramel bits, crushed toffee pieces, mini chocolate chips, chopped peanuts and I drizzled the entire thing with melted white chocolate. Doesn’t it look lovely?
The process can’t possibly be any simpler. And the payoff is great! I’ve made bark with dried cranberries, white chocolate, and pistachios to mimic the red and green Christmas theme. I’ve used coloured chocolate melts to mimic holidays – try red, white, and pink for Valentine’s Day, or green, mint, and white for St. Patrick’s Day.
And, if you’re an American and you’re looking for some patriotic bark, you have to try your hand at The Chunky Chef’s bark – take a look at this! Red White & Blue Bark
Chocolate Caramel Toffee Bark
- 2 cups milk chocolate
- 1 cup white chocolate
- ½ cup chopped peanuts
- ¼ cup shredded coconut
- ¼ cup mini chocolate chips
- ½ cup Kraft Caramel Bits
- ¼ cup crushed toffee bits
- Line a baking sheet with parchment paper and set aside.
- Set up your topping stations so that you are ready to layer the toppings onto the chocolate. There’s no rush, but you don’t want any delays when the melted chocolate is ready to go.
- In a double boiler, melt the milk chocolate until it’s smooth and free of lumps.
- Pour the chocolate onto the baking sheet that has been lined with parchment paper and using an offset spatula, smooth the chocolate out in a thin layer. Aim for ¼ inch thick.
- Next, sprinkle the toppings evenly over the melted chocolate. Set aside.
- Melt the white chocolate over a double boiler until it’s smooth and free of lumps.
- Transfer the melted white chocolate to a sturdy Ziploc bag and seal. Cut a very small hole in one of the lower corners of the bag.
- Applying just a bit of pressure to the bag of chocolate, drizzle the chocolate over the surface of the milk chocolate and toppings. For a prettier effect, try to drizzle in a random pattern.
- Place the baking sheet in your refrigerator to let the chocolate set. At least an hour should be fine!
- Next, loosely, and randomly, break the bark into pieces. Store in a sealed container.