This salted dark chocolate bark is a delicious treat that you can make with a few simple pantry ingredients. Bonus points that it is filled with antioxidants too.🎉
Ingredients and modifications
You can use liberties in this recipe, y’all, especially if you are reading this in real time (March 2020), while we are all stuck at home. I am using dark chocolate chips, cashews, raw pumpkin seeds and coarse Himalayan sea salt.
Adapt it to whatever you have on hand, or what you can get your hands on. Any type of melting chocolate will work. Any type of nuts will work. And you can do it with or without coarse salt.
Some suggestions: almonds, peanuts, pecans, etc. You could even used crushed peppermint/ candy cane at Christmas time. Crushed cookies anytime are great too! Even crushed pretzels would be great in this (no need to add additional salt with those).
The only thing I would stay away from is fresh fruit, as it tends to give off water. Chocolate and water do not mix all that well. If you are looking for a fresh fruit and chocolate recipe, you might like my dark chocolate covered strawberries recipe.
Dried fruit, like craisins, would work really well, though.👌🏻
Okay! Hopefully those ideas will get your creative juices flowing.
How to make chocolate bark
First, you want to melt your chocolate. I highly recommend the double boiler method. I do not have a double boiler. So no worries if you don’t have one either!
I simple bring a regular pot of water to a boil, turn off the heat, and use a tempered glass pyrex dish over the top to melt the chocolate gently. It takes a little patience, but you will not burn the chocolate this way.
Take a sheet of parchment or wax paper on a sheet pan or in a large baking dish, and pour the chocolate on there. Use a spatula to scrape all that goodness out of the bowl. The parchment paper (or wax paper) prevents sticking and can also double as storage.
Then use a spatula or spoon to spread it out, leaving some room around the edges.
Next, you just sprinkle on your toppings. I had some raw pumpkin seeds, so I used those.
I added cashews next. Side note: I decided to crunch up my cashews a little bit first. You can leave them whole. To crush mine, I just put them in a sandwich bag and used the bottom of a glass to break them down a bit.
My cashews were lightly salted, but my pumpkin seeds were without salt. So! I decided to sprinkle on a little coarse salt. Any type of course salt or salt flakes will work. If you nuts are already pretty salty, you may want to skip this step.
Finally, you want to put your tray in the fridge to allow your melted chocolate to set. I left mine for about an hour and a half, and it was good to go. You may need more or less than that, depending on how thick your chocolate layer is.
Once it is set, you can take it out of the fridge and break it into little bite sized thins with your hands.
And go ahead and taste a little. It’s a tough job, but somebody’s gotta do it!😉🙃
Storage
From there, you can either wrap it back up in the parchment. Or transfer to a storage container with a lid, which is what I did.
You will want to keep this refrigerated. Be sure and find a great hiding spot in your fridge for this dark chocolate bark. 😜 Haha! Just kidding. Well, sort of. This does disappear really fast in our house.
If you are a slow eater, it should easily keep for two weeks when refrigerated. I hope y’all enjoy this dark chocolate bark recipe! Let me know if you try it.👌🏻
Dark Chocolate Bark Recipe
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Dark Chocolate Bark
This salted dark chocolate bark is a delicious treat that you can make with a few simple pantry ingredients. High in antioxidants too.🎉
Ingredients
- 10 ounces dark chocolate chips (1 bag, any size will work)
- 1/2 cup pumpkin seeds raw, unsalted is what I am using
- 2/3 cup cashew pieces
- pinch coarse salt optional, I am using pink Himalayan. Skip if your nuts are already well-salted
Instructions
-
Line a baking sheet (or large-ish baking dish, making sure that will fit in your fridge) with parchment paper or wax paper. Set aside.
- Bring 1 to 2 cups of water to boil on a stovetop in a pot.
- Turn off the heat to the stove, and place the glass bowl of chocolate chips on top of the hot pot of water, and allow the chocolate to melt gently, stirring occasionally. Be patient, this will take 7 to 10 minutes to melt all the chips.
-
Pour the melted chocolate on the baking sheet lined with parchment, using your spatula to evenly distribute it.
-
Sprinkle the nuts on top, and top it with a pinch or two of coarse salt.
-
Transfer the tray to the refrigerator, and allow the chocolate to fully set, all the way through the middle. Mine was set after about an hour and a half.
-
Break the bark into bite sized pieces, and transfer to a storage dish if desired. Leave it refrigerated. Alternatively, you can store it in 1 or 2 big chunks wrapped in parchment, and just pinch off what you want to eat (still refrigerated).
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Adapt it to whatever you have on hand, or what you can get your hands on. Any type of melting chocolate will work. Any type of nuts will work. And you can do it with or without coarse salt.
Some suggestions: almonds, peanuts, pecans, etc. You could even used crushed peppermint/ candy cane at Christmas time. Crushed cookies anytime are great too! Even crushed pretzels would be great in this (no need to add additional salt with those).
Kenan Demir says
Thanks for the Healthy and Quite Delicious recipe.
Marjorie @APinchOfHealthy says
Glad you enjoyed it!👏🏻