Chocolate Bark is a delicious and easy way to make a cute and fun dessert treat in about 5 minutes!
Chocolate Bark is much like our beloved friend, Rice Krispie Treats. It’s very easy to make, (although out of fairness, chocolate bark is even easier), and it is highly customizable (made up word)! They apply to any and all holidays, or for no reason. You can add peppermint flavorings or candy cane chips, you can add Halloween sprinkles and M&Ms, and you can add Valentine’s Day sprinkles like I did here!
To make them is beyond easy! Just get a sheet pan and lay parchment paper on it. Then, select the chocolate you want to use. Wilton chips are very easy to work with and come in a ton of colors….but using regular baking chocolate or chocolate chips can work too. You then place them in a microwave safe bowl and heat them at 30 second intervals. After each heating, stir the chips to mix them up.
Helpful Tip #1:
Stirring after each 30 seconds is important because at one point, which for me is usually 2-3 heatings in, when you stir the chips, they start to melt into each other and then they don’t really need anymore heating. As you continue to stir, they melt each other and you can pour them. However, you want them to be very melty so they will spread easily for you onto the baking sheet.
Helpful Tip #2:
If as you heat, you find the chocolate is drying out and not getting melty, but getting clumpy, you need to add a little crisco or vegetable oil. I use coconut oil as well, but it has a pretty strong flavor, so if you don’t want that in your chocolate, I don’t recommend it. Crisco and vegetable oil have no taste, so they work great. Add a very small amount and stir into the chocolate. You will see it begins to get glossy and melty. Then, you may need to heat for another 30 seconds. Add a touch more oil and heat. Stir it up and see if it needs more oil add until it soft and creamy.
Back to the bark!
Now that you have melted, creamy chocolate, all you do is pour it on to the parchment. If you want thick bark use a smaller square pan so the chocolate pours up higher. If you want thinner bark, like I usually do, use a regular cookie sheet. I leave the edges uneven because I break them by hand for the more “rustic” look. If you want things neat and perfect, you can cut it by knife when they cool and harden. Add your sprinkles and toppings of choice and then pop them in the fridge or freezer for about 15 min and you’re done!
The most fun chocolate to flavor and add toppings and colors!
- 12 ounces chocolate wafers, chips, or bars
- Sprinkles & Candies (optional)
- shortening or vegetable oil (if needed)
Place the chocolate in a microwave safe bowl and heat for 30 second intervals, stopping after each to stir. As soon as the chocolate becomes melted and creamy enough to spread, stop heating.
Prepare a cookie sheet with parchment paper or a smaller square pan if you would like thicker bars.
Pour or spoon the chocolate onto the pan and spread into an even layer, messy edges are fine if you will be breaking them up by hand. Sprinkle on your desired toppings and let harden in the fridge or freezer for about 15 minutes.
When completely hard, break into irregular pieces by hand or cut into even squares with a dry, sharp knife. Enjoy!
See the helpful hints in the body of the post for how to deal with chocolate that dries out and hardens. You can add the oil, a very little bit at a time.