Chocolate Week: Chocolate Bark

CHICOPEE, Mass. (Mass Appeal) – Craving chocolate? Personal Chef Bill Collins from shared his recipe for Chocolate Bark with us!

Basic Bark Recipe


  • 1 pound of your favorite chocolate, Can be dark or milk (or other) chocolate
  • 1 ½ – 2 cups toppings

Some topping suggestions:
Toasted nuts: hazelnuts, walnuts, almonds, peanuts, etc
Dried fruit: cranberries, cherries, raisins, etc.
Other stuff: marshmallows, pretzels, butterscotch chips, sea salt, chili powder, etc.


  1. Line a baking sheet with parchment paper or wax paper.
  2. Chop chocolate into pieces no larger than a chocolate chip. In a double boiler, over hot water (but not boiling), melt ¾ of the chocolate. Remove the chocolate from the burner while it melts. This could take 8-10 minutes, with occasional stirring. When the chocolate is melted, stir in the remaining ¼ pound of chocolate to the melted chocolate, until it’s all melted.
  3. Pour the chocolate into the baking sheet with the parchment paper. The chocolate will be approximately ¼” deep in the pan.
  4. Sprinkle your topping onto the melted chocolate. The toppings can be as crowded or sparse as you’d like. More crowded is more flavor!
  5. Set the pan in a cool area for an hour or more, until the chocolate hardens. Or, it can also cool in the refrigerator, for approximately 30 minutes.
  6. When the chocolate has hardened, remove it from the pan and break it into random-sized pieces.
  7. Store in a sealed plastic bag in a cool, dark place. Try to avoid the refrigerator.  Room temperature (unless it’s really hot) is fine.


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