This Easy Chocolate Bark Recipe will quickly become one of your favorite homemade treats. Roasted almonds, pumpkin and sunflower seeds, all enveloped in dark chocolate – a very nutty, very chocolaty treat that is so simple to make.
Easy Chocolate Bark Recipe
Have you ever tried to buy dark bark with nuts?
It can get a little pricey.
I can understand that you pay for the quality of the ingredients. However, once you realize how truly simple and quick it is to make your own homemade nut bark, with quality ingredients, I assure you, you will never buy commercial again.
The versatility of the ingredients used to make any homemade chocolate bark is what I find so practical about this recipe, as long as you respect the proportions, there are infinite variations that can be made.
For example, why not make a Christmas bark recipe by using fresh Pomegranate Seeds?
And when it’s pumpkin season, how about a fall chocolate bark? This recipe comes together in under 30 minutes.
How to make Chocolate Bark:
Let’s begin by lining a large baking sheet with parchment paper. Set it aside.
Next, let’s roast about 1 cup of almonds, ¾ cups of sunflower seeds and ½ cup of pumpkin seeds.
Simply scatter the nuts and seeds (single layer) in a small roasting pan. Place in a preheated oven (350°F) for about 6-8 minutes. Shake the pan occasionally to prevent scorching.
Remove the from the pan; give them a quick chop and allow to cool down.
It’s time to melt the chocolate.
Break the dark chocolate (14 ounces) into little pieces and place in a heatproof bowl, set over a pot of simmering water. Make sure the bottom of the bowl does not touch the water.
When the chocolate is almost completely melted, remove from heat and stir to finish melting. Note: If using microwave, heat in 30 seconds intervals.
Quickly stir in the room temperature nuts and seeds to combine properly together. With the help of an offset spatula, spread evenly on a parchment lined baking sheet to about ¼-½ inch thick.
Place the chocolate bark in the fridge for about 10 minutes, this will help set the chocolate.
The only thing left to do is break into pieces and enjoy.
..and just like that you have made a gourmet chocolate bark.
Chocolate Bark Tips and Recipe Notes:
- Make sure anything that comes into contact with the chocolate is completely dry. The slightest amount moisture will cause the chocolate to become grainy.
- Use total amounts of nuts and seeds as a guideline. Vary the types of nuts and/or seeds according to personal preference.
- Choose dark chocolate that has at least 70% cacao solids.
Can I replace the almonds? Yes, feel free to replace with hazelnuts, pecans, walnuts or even pistachios.
How do I roast the nuts? Preheat the oven to 350°C. Spread the nuts and seeds in a single layer on a baking sheet for about 6-8 minutes. Shake occasionally.
How to store chocolate bark? Store in an air tight container in a cool dry place for up to one week.
Homemade Food Gifts we Love:
Origins of Easy Chocolate Bark Recipe:
I first started making this candy bark based on a Bonnie Stern recipe I found in the food section of the National Post. Today, variations of this recipe can be found everywhere.
The versatility of this recipe allows you to create year-round hostess gift – make it whenever you like, and modify it to suit the time of year.
This nutty almond bark recipe will quickly become one of your favorites!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made this dark chocolate bark recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Easy Chocolate Bark Recipe
- 14 ounces dark chocolate (70%) 400 grams
- 1 cup almonds roasted, coarsely chopped
- ¾ cup sunflower seeds roasted
- ½ cup pumpkin seeds roasted
- Line a standard baking sheet with parchment paper. Set aside.
- Break the dark chocolate into little pieces and place in a heatproof bowl.
- Set bowl of chocolate over pot of water. Ensure water does not touch the bottom of the bowl.
- Bring a pot of water to a simmer.
- When chocolate is almost completely melted, remove from heat and stir to finish melting.
- Combine the toasted nuts with the melted chocolate.
- Spread out mixture on the parchment paper to about 1/4 inch thick.
- Refrigerate for about 10 minutes or until set.
- Break or cut into chunks.