marbled chocolate bar bark is the perfect last minute gift!
Save this marbled chocolate bar bark for all those last minute treat and gift needs that seem to always pop up this month!
chocolate bark is one of the easiest foodie gifts you can make!
I love to make bark – it’s one of those recipes that requires zero skill, minimal time and effort and yet yields such satisfying results!
what is bark?
Bark is simply melted chocolate that’s poured into a sheet pan and broken into pieces once it’s set. You can use literally any kind of chocolate – chocolate chips, melting wafers, fancy “feves” – and it will always come out great (see: cobweb bark, red white and blue bark, and almond butter bark!).
this marbled chocolate bar bark takes the basic idea to the next level!
I saw this marble bark recipe on Instagram last year and had been patiently waiting for just the right occasion to make it. A last minute holiday party invite was the perfect opportunity!
The result is so pretty (and looked so delicious!) that I knew I had to try it!
how do you make it?
Chocolate bark is probably one of my favorite desserts because of how quick and easy it is to make. After weeks of endless rounds of baking – and measuring and folding and cleaning up – I love the effortlessness of bark. There’s minimal equipment needed, zero mess and no fussing!
Though bark is typically made by melting the chocolate in a double boiler, this is even easier. Just lay your bars side by side on a parchment paper lined baking sheet and pop into a low oven. I set my oven to 175 degrees, and find that it takes between 5 and 7 minutes to get everything nice and “melty”. Once removed you’ll use a skewer to swirl the chocolate into a marbled pattern, and then add your choice of toppings to finish it off.
what ingredients do you need?
I used 6 full size chocolate bars – a mix of white, milk and bitter sweet chocolate. As this bark was going to a holiday party I kept “on theme” for Christmas by adding red and green M&M’s and sprinkles. And because I am forever #teamsweetandsalty I finished things off with some mini pretzels.
can you switch up the chocolate and toppings?
Heck yeah! The sky is the actual limit with this recipe, and can be endlessly adapted for the season, dietary restrictions and personal preferences. You can use dairy-free chocolate and toppings for a vegan bark. Chocolate is typically gluten free so if you need to go that route, just choose the appropriate toppings. And of course you can use more or less of whichever chocolate bars you like – semisweet chocolate would be a nice addition!
The ONE thing I would strongly suggest is using high quality chocolate. I have never tried this with lesser-quality brands but can’t guarantee that they will melt as evenly/consistently. That said, if you try it and it works please let me know!
And the toppings can include anything and everything – peppermint bark is a classic, but nuts, dried fruit, marshmallows, graham crackers, cereal, even your favorite cookie or candy will all work!
this is a great do-ahead treat!
It just gets better, too – because you can make this marbled chocolate bark in advance and keep it in an airtight container for up to a week at room temperature or in the fridge or freezer for easily a month, till you’re ready to gift or serve.
how do you package marbled chocolate bar bark for gifting?
Because of the sturdy nature of chocolate bark you can get creative with packaging. Cellophane bags, kraft boxes or any kind of pastry box is perfect. You can arrange it on a pretty tray for a gift that lasts after the bark is finished. And if you want to go “extra” you can keep the bark in the pan and tie a chocolate breaking hammer to the pan with a ribbon so the recipients can have at it!
Let me know if you try it!
Note: After hearing from several readers I’ve amended the recipe to include the following tip: at the 5 minute mark pull the tray, still on the rack, out of the oven. Use your knife or skewer to gently pull through the chocolate. If it moves easily it’s ready to come out. If not, pop it back in for another minute. You shouldn’t need more than 7 minutes for all of the chocolate to be sufficiently melty.
Marbled Chocolate Bar Bark
Equipment
Ingredients
- 2 4 ounce white chocolate bars
- 2 4 ounce milk chocolate bars
- 2 4 ounce bittersweet chocolate bars
- mini salted pretzel twists
- M&M's
- Christmas sprinkles
Instructions
- Pre-heat the oven to 175 degrees. Line a baking sheet with parchment paper.
- Arrange the chocolate bars on your baking sheet in two rows of three, placing them as closely together as possible.
- Bake for 5 minutes. Working carefully, slide the oven rack out and try to swirl the chocolate with a skewer or thin knife. If the chocolate feels fluid you can remove the tray. If not, return to the oven for another minute, and test again. You should need no more than 7 minutes total for all of the chocolate to be sufficiently melted. Use a skewer or thin knife to swirl the chocolate into a marbled design. Immediately top with the pretzels, M&M's and sprinkles. Freeze or refrigerate till set.
- Break the bark into pieces. Store in an airtight container at room temperature, in the fridge or in the freezer.
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10 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Hi Sheri, I also had difficulty with this recipe. I used cooking chocolates – the dark chocolate was the only one that melted after 5 minutes. The three varieties of chocolate seem to have different melting temperatures. I decided to melt the chocolate the old fashioned way over boiling water on the stove then pour melted chocolates onto the tray, this worked much better.
Hi! I just remade this recipe today and it worked perfectly! What brand(s) of chocolate did you use?
The same happened to me too! I was so upset! The dark chocolate melted no problem, but my milk chocolate and white chocolate wouldn’t melt. It came out looking like a cookie crumble. I used PC dark chocolate and Lindt milk & white chocolate. I learned Lindt chocolate doesn’t melt in the oven. I was so upset. I went out and bought more PC dark & milk chocolate and white chocolate chips and everything turned out great!
Hi Kari! I actually made the recipe this week and used a mix of Ghiradelli dark and white with Lindt milk. Here’s the link to the video: https://www.instagram.com/stories/sherisilver/3264157525690118732?utm_source=ig_story_item_share&igsh=bWUyYTBwZDJ4Zndo And it all melted beautifully! So sorry it didn’t work for you!!
Sheri what kind of chocolate are you using
I’ve used Ghiradelli (shown in the pictures and video) as well as Lindt!
I used the Lindt bars and it came out beautifully . Heated at 180 for 6 min. Thank you for sharing
Thank you for sharing! 🙂
Super easy and versatile. Turned out pretty.
I couldn’t find any baking milk chocolate so I ended up using two regular milk chocolate bars from Lindt that were roughly the same size as the others (4.4oz).
Baked for 7 minutes at 175.
Yes, the dark chocolate took longer to soften (hence the extra 2 minutes for my oven) but in no way was any of the chocolate even close to burning. I don’t really get how that’s happening for some people.
Chilled for 2 hours in the fridge and packaged immediately.
Thank you so much for sharing! I’ve made this many times but actually did it again this week just to see if there was something I was missing! I’m so glad that you had success (and let me know about it ;))!