Easy Chocolate Bark, Dark Chocolate, White Chocolate, Caramel Flavor and more!

by Crystal Baldwin

Chocolate bark is so super easy to make and tastes delicious!  You can make your own chocolate from scratch but making it with chocolate chips is easy, fast and still customizable.  You can use sugar-free chips, dairy-free chips, dark chocolate, milk chocolate and lots of flavors in-between.

The toppings are endless from pecans, pistachios, cherries, raspberries, pretzels, pumpkin seeds, popcorn, mango, pineapple, raisins, cranberries, peanuts, hazelnuts, sesame seeds, pecans, Goji Berries, walnuts, ginger, sea salt and more! 

If you want dairy free chocolate my favorite chocolate chips are Enjoy Life Brand. It is free from 14 allergens, is GF, has no milk and very few ingredients...Unsweetened chocolate, cane sugar, cocoa butter.  It tastes and behaves just like regular chocolate chips. 

Next up for Sugar-free chocolate chips my favorite brand is Lilly's. These chips satisfy that sweet tooth without affecting your blood sugar. They make an assortment of flavors like Dark morsels (which are dairy and sugar-free and gluten-free).  The white chocolate and caramel morsels are sugar-free but do contain some dairy.

Making chocolate Bark is so simple:

• You just measure out your chips
• melt them down in a double boiler
• spread out the melted chocolate
• Add your toppings and place in the fridge to harden
• Break up your bark and serve! 

That's all there is to it!  You get to pick what chips you want and what toppings you want on your bark.  These make great, fresh chocolate gifts.  You can also pop them in the freezer and pull out a couple pieces at a time when you want a little sweet treat. 

Lastly, you can add some yummy, healthy ingredients to amp up your bark.  Add some turmeric powder for anti-inflammatory benefits, cinnamon, cayenne  or black pepper to increase circulation. Powdered ashwagandha for a wonderful adaptogen that helps calm the nerves.  Try Powdered maca as an aphrodisiac, a few drops of orange or lemon essential oils as a antimicrobial and for great flavor!   

So many options, I'm sure there is something in your cupboard that you can whip up right this minute.  

Enjoy !

Dark Chocolate Cherry Bark Recipe

Ingredients:

• 1-2 Cups Enjoy Life Dark Chocolate Morsels (1 cup for thinner bark)
• 1 Cup of sweetened Cherries

Directions: 

1. Line a small (10x12), rimmed baking sheet with parchment paper and place in the freezer.  Double the chocolate for a larger baking sheet
2. In a double boiler melt down the chocolate chips, stirring constantly to keep it from scorching (be sure no water gets in the chocolate or it will seize)
3. Do not stir vigorously or you will get too many air bubbles in the chocolate
4. Remove the baking sheet from the freezer and pour the chocolate out and spread to edges.
5. Place the cherries on the chocolate...be sure they are covering the chocolate all the way out to the edges so there are cherries in every bite.
6. Use your fingers to gently dabble in between the chocolate and drag over the cherries to create a nice chocolate covering.
7. Place back in the fridge and allow to cool and set for 2 hours or more.
8. Remove from the fridge and break the bark into bite-sized pieces
9. Place in airtight container and store in the fridge or freezer

 

Salted Caramel, White Chocolate swirl with Pecans 

Ingredients:

• 1 Cup Lillys Chocolate Salted Caramel Flavor Chips
• 1/2 Cup Lillys White Chocolate Style Chips
• 1/2 Cup Pecans
• Sea Salt

 

 

On this tray I did half with pecans and half without.  Feel free to add multiple toppings on one tray of chocolate for different flavors! 

Directions: 

1. Line a small (10x12), rimmed baking sheet with parchment paper and place in the freezer.  Double the chocolate for a larger baking sheet
2. In separate double boilers melt down both the chocolate chips, stirring constantly to keep them from scorching (be sure no water gets in the chocolate or it will seize)
3. You might need to add a little coconut oil to the white chips to make them more fluid for pouring...about a teaspoon.
4. Do not stir vigorously or you will get too many air bubbles in the chocolate
5. Remove the baking sheet from the freezer and pour the caramel chocolate out and spread to edges.
6. Next use a spoon and drizzle the white chocolate back and forth across the short edge of the baking sheet.
7. Next, take a knife and in the long, vertical direction, slide across the white chocolate and when you get to the edge of the baking sheet go back down the next row, alternate back and forth until the whole pan is finished.
8. Add the pieces of pecan, either crushed or whole
9. Sprinkle across the top with sea salt (use your hand, not from the salt shaker to avoid large pockets of salt in the chocolate).
10. Place back in the fridge and allow to cool and set for 2 hours or more.
11. Remove from the fridge and break the bark into bite-sized pieces
12. Place in airtight container and store in the fridge or freezer

 

Did you make these recipes?  How did they turn out?  Which one is your favorite?  Share with us on social media we would love to see your creations!  Enjoy

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