Chocolate Christmas Bark

ByMadison Rae
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Chocolate Christmas Bark is a fun and festive treat perfect for the holiday season. It offers a delightful mix of textures and flavors, combining rich chocolate with crunchy nuts, sweet dried fruits, and the refreshing taste of peppermint—if you choose to add it. It’s simple to make and allows for creativity, making it a great choice for gifts or holiday parties.

how to make Chocolate Christmas Bark

Ingredients:

  • 12 oz chocolate (dark or milk)
  • 1 cup chopped nuts (such as almonds or walnuts)
  • 1 cup dried fruit (such as cranberries or cherries)
  • 1/2 cup crushed peppermint candies (optional)

Directions:

  1. Line a baking sheet with parchment paper.
  2. Melt the chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
  3. Spread the melted chocolate onto the prepared baking sheet in an even layer.
  4. Sprinkle the chopped nuts, dried fruit, and crushed peppermint candies over the chocolate.
  5. Let it cool until set, either at room temperature or in the fridge.
  6. Once set, break into pieces and enjoy!

how to serve Chocolate Christmas Bark

Chocolate Christmas Bark can be served in various ways. You can place pieces in festive bowls, wrap them in cellophane as gifts, or stack them on a decorative plate for a holiday dessert table. It pairs nicely with a cup of hot cocoa or coffee for a cozy snack.

how to store Chocolate Christmas Bark

To keep your Chocolate Christmas Bark fresh, store it in an airtight container at room temperature. It can last for up to two weeks. If you’re in a warm climate, it’s best to keep it in the refrigerator to prevent melting.

tips to make Chocolate Christmas Bark

  • Use high-quality chocolate for the best flavor and texture.
  • Experiment with different types of nuts and dried fruits to find your favorite combinations.
  • If you want to add special decorations, consider using festive sprinkles on top.

variation

You can modify this recipe by using different types of chocolate like white chocolate or adding flavors such as sea salt or cinnamon for an extra kick.

FAQs

1. Can I use other types of nuts?
Yes, you can use any nuts you like! Cashews, pecans, or macadamia nuts also work great.

2. Is it possible to make this ahead of time?
Absolutely! You can make Chocolate Christmas Bark a few days in advance. Just store it properly to keep it fresh.

3. Can I make this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just ensure that any added ingredients (like nuts or candy) are also gluten-free.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Chocolate Christmas Bark

  • Author: admin
  • Total Time: 15 minutes
  • Yield: 16 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A festive treat perfect for the holiday season, combining rich chocolate with crunchy nuts and sweet dried fruits.

Ingredients

Scale
  • 12 oz chocolate (dark or milk)
  • 1 cup chopped nuts (such as almonds or walnuts)
  • 1 cup dried fruit (such as cranberries or cherries)
  • 1/2 cup crushed peppermint candies (optional)

Instructions

  1. Line a baking sheet with parchment paper.
  2. Melt the chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
  3. Spread the melted chocolate onto the prepared baking sheet in an even layer.
  4. Sprinkle the chopped nuts, dried fruit, and crushed peppermint candies over the chocolate.
  5. Let it cool until set, either at room temperature or in the fridge.
  6. Once set, break into pieces and enjoy!

Notes

Store in an airtight container for up to two weeks. Best kept in the refrigerator if in a warm climate.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece
  • Calories: 200
  • Sugar: 15g
  • Sodium: 30mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: chocolate bark, holiday treats, Christmas dessert, festive recipes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

MORE RECIPES

Festive Christmas Cranberry Roll Ups dessert on a decorated holiday table.

Festive Christmas Cranberry Roll Ups

ByCole Matthews
SPREAD LOVE

SPREAD LOVEwhy make this recipe Festive Christmas Cranberry Roll Ups are a delightful treat that combines the flavors of cream cheese, tart cranberry sauce, and buttery crescent roll dough. These roll ups are perfect for holiday gatherings, family celebrations, or as a sweet snack during the festive season. They are easy to make, and the…

Peanut Butter Eggs

How to Make Chocolate-Dipped Peanut Butter Eggs: A Homemade Treat Worth Celebrating

ByElsa
SPREAD LOVE

SPREAD LOVEThere’s something timeless about the combination of chocolate and peanut butter. And when they come together in the form of chocolate-dipped peanut butter eggs, it’s a true treat—especially during Easter. These delightful candies are easy to make at home, more flavorful than store-bought versions, and customizable for any occasion. Unlike the mass-produced versions, homemade…

Banana Bread Recipe

Banana Bread Recipe

ByElsa
SPREAD LOVE

SPREAD LOVEStep into the comforting embrace of a warm kitchen filled with the aroma of a freshly baked Banana Bread Recipe. There’s something truly irresistible about this Simple Homemade Banana Bread that resonates with both seasoned bakers and beginners alike. The lush fragrance from ripe bananas, coupled with butter gently melting in the oven, weaves…