Easy Chocolate Bark Recipe
Are you looking for easy holiday treats? Make this simple Chocolate Bark Recipe with dark chocolate, roasted almonds, pumpkin and sunflower seeds.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 30 ounces
- 14 ounces dark chocolate (at least 70% cacao) 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 ¼-½ inch thick.
Place the chocolate bark in the fridge for about 10 minutes, this will help set the chocolate.
Break or cut into chunks.
Can I replace the almonds? Yes, feel free to replace with hazelnuts, pecans, walnuts or even pistachios.
Can I make this bark nut free? Yes! Simply eliminate the almonds and replace with the same amounts of seeds and dried fruit.
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.
Do I need to roast the nuts and seeds? Yes! Don't skip this step as it releases some of the oils and adds so much flavor.
Can I chop the nuts and seeds before roasting them? No as they will not roast evenly. In fact, the smaller pieces might get burned.
How to store chocolate bark? Store in an air tight container in a cool, dry place for up to one week.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*recipe lightly adapted from Bonnie Stern
- Make sure anything that comes into contact with the chocolate is completely dry. The slightest amount moisture will cause the chocolate to seize and become grainy.
- Cut the chocolate into pieces. This makes it melt quickly and uniformly.
- 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.
- Work quickly when spreading the chocolate. You will notice the chocolate sets quickly.
Serving: 1ounce | Calories: 132kcal | Carbohydrates: 7g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Sodium: 3mg | Potassium: 159mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 2mg