Ingredients
Method
Prepare the Tray
- Line a baking tray with parchment paper or a silicone mat. Smooth it out so the chocolate spreads evenly.
Melt the Dark/Milk Chocolate
- Chop chocolate into small pieces and use a microwave or oven to melt the chocolate.
- Avoid letting any water or steam touch the chocolate.
Spread the Chocolate Base
- Pour the melted chocolate onto the lined tray and spread it into an even layer about 3–5 mm thick.
Add the White Chocolate Swirl (Optional)
- Melt white chocolate the same way.
- Drizzle over the dark layer and gently swirl using a toothpick or knife tip. Do not overmix.
Add Toppings
- Sprinkle candy canes, nuts, dried fruit, sprinkles, pretzels, or other toppings evenly across the surface.
- Lightly press them into the melted chocolate so they adhere.
Chill the Bark
- Transfer the tray to the fridge for 20–30 minutes, or let it set in a cool room for 45–60 minutes.
- The bark is ready when firm and no longer shiny.
Break Into Pieces
- Lift the bark from the tray using the parchment paper.
- Break into rustic pieces or slice into neat squares with a sharp knife.
Notes
✨Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
✨Use higher-quality chocolate for the best texture and flavor.
✨Don’t swirl the chocolates too much; a few gentle motions look better.
✨Thicker bark = more fudge-like; thinner bark = crisp and snappy.
✨Store in an airtight container at room temperature for 1–2 weeks.
✨Refrigerate for up to 3 weeks, or freeze for up to 2–3 months.
✨Candy canes may soften over time—this is normal.