a sheet pan filled with different kinds of homemade chocolate bark

Chocolate Bark

Easy and gourmet chocolate bark recipe has everything you need to know to make the best white and dark choclate bark with tons of tips and tricks.
Course Dessert, gluten free dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 191kcal
Author Melissa Erdelac


topping of your choice (ie. nuts, dried fruit, toasted coconut, chopped candy, crushed candy canes)


    • Line a baking sheet with waxed paper. Place two-thirds of the bag of chocolate in a microwave safe bowl. Microwave on high in 15-30 seconds intervals, stirring each time, until chips are completely melted. This will take about 2 minutes total, but watch carefully the last 45 seconds. (If using thermometer to take temperature it should read 110-115ºF / 43-48ºC)
    • Add the remaining one-third of the bag of chocolate and stir to combine and melt. Continue to stir until all the chocolate is melted, smooth, and glossy. Don't be tempted to put it back in the microwave to finish melting added chips. Let it sit a minute and stir again. It will eventually melt from the residual heat. (If using thermometer to take temperature it should read 88-90ºF / 31-33ºC )
    • Pour melted chocolate on prepared baking sheet. Use an offset spatula to spread chocolate to about 1/4" thick. Immediately sprinkle on desired toppings. Allow chocolate to set and harden on counter. Do not break into pieces until chocolate is completely set, about 2-3 hours.



      How to Store Chocolate Bark
      Once the chocolate is set completely and broke into pieces, store in an airtight container in a cool, dry place, ideally less than 70ºF. Properly tempered chocolate will keep for several weeks and doesn't need to be refrigerated.
      If you have to store it in the refrigerator, make sure it's in an airtight container to prevent moisture, smells, or condensation spoiling the chocolate.
      Other Tips For Making Chocolate Bark
      • Make sure all your equipment is absolutely dry and free from any water droplets, otherwise your chocolate will seize and be grainy.
      • Properly tempered chocolate will start to harden around the edges almost immediately.
      • Be sure to spread the chocolate thinly, about 1/4" thick. Using an offset spatula helps with getting the job done quickly and evenly.
      • If your chocolate hardens, simply reheat using either technique for tempering chocolate, and use again.
      • Don't forget to line baking sheets with wax paper or parchment before spreading on melted chocolate.
      • Have toppings ready to sprinkle onto melted chocolate. If the chocolate is starting to harden, press gently on the toppings to work into chocolate.
      • Refrigerate for 10 minutes immediately after adding the toppings to set the chocolate.
      • Don't handle the bark to break into pieces until it's fully hardened. Otherwise you'll leave smudges or fingerprints on the chocolate.


      Calories: 191kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Sodium: 37mg | Potassium: 224mg | Fiber: 1g | Sugar: 12g | Vitamin C: 0.2mg | Calcium: 107mg | Iron: 0.5mg