Food

Two-Ingredient Chocolate Bark

Today, Yossy from Apt 2B Baking Co. shares her recipe for this chocolate bark, which requires just TWO ingredients. (Wouldn’t it make a beautiful gift?) Here’s how to whip it up…

Swirled Chocolate Bark
by Yossy Arefi of Apt 2B Baking Co.

Chocolate bark is a super quick and easy dessert to pull off—and infinitely adaptable. Just choose two types of chocolate (or even peanut butter chips!), melt them and swirl them together. Then, top the bark with whatever you like: candy, cereal, dried fruit, and nuts are all great, so go crazy. I love sweet and salty treats so for this version, I topped dark and white chocolate with salted Marcona almonds, smoked sea salt and cacao nibs. Use chocolate bars (that you then chop up) if possible, as they will make a shiny, snappier finished bark than melted chips.

Recipe: Chocolate Bark

What you’ll need:

8 oz. finely chopped dark chocolate
6 oz. finely chopped white chocolate
Toppings, optional

Possible Toppings:
Nuts
Dried fruit
Dehydrated fruit
Chopped crystallized ginger
Flaky salt
Mini peanut butter cups
M&Ms
Chopped candy bars
Pretzels
Potato chips
Tortilla chips
Citrus zest
Cacao nibs
Cookie bits
Marshmallows
Graham crackers
Breakfast cereal

Line a baking sheet with parchment paper.

In a microwave or over a double boiler, melt the dark chocolate. Stir often and melt the chocolate as slowly and gently as possible. If you are using a microwave, microwave the chocolate in 20 second intervals on medium-low heat, stirring after each interval until just melted. This will help the chocolate keep its temper and will ensure that the finished chocolate bark dries shiny and snappy. Melt the white chocolate as well.

Pour the dark chocolate onto the parchment paper and spread it into an even layer about 1/4-inch thick. Drizzle the white chocolate over the top. Drag a toothpick or skewer through the chocolates to swirl it together in a decorative pattern.

Sprinkle assorted toppings evenly over the top of the chocolate. Let the chocolate sit at room temperature until firm. Break the bark into pieces and store in an airtight container. If the chocolate bark does not set up firmly at room temperature the chocolate has lost its temper. It’s still totally delicious; you’ll just need to store it in the refrigerator to keep it firm.

Thank you so much, Yossy!

P.S. More recipes, including baked blueberry oatmeal and the best oatmeal cookies.

(Photos and recipe by Yossy Arefi. Thanks to Caroline Donofrio for her help with this series)

  1. Rich and delicious..looks so Yummy…I’ll put more dry fruits in it…

  2. Wow – love your pics! I can’t wait to make this for my hubby.

  3. Oh my! It is almost too beautiful to eat. Almost! I must make this over the weekend. Mama needs a chocolate fix!

  4. Love this! I’m definitely bookmarking this for future use. I wonder how the potato chips would taste. I’m intrigued! Thanks for the ideas!

  5. 2 of my favorite ingredients, they are made in heaven =P

  6. It’s pretty, and looks like it would be delicious too!

  7. mary, candy canes would be gorgeous on dark chocolate mixed with milk chocolate.

  8. I had no idea that chocolate bark was so easy to make! I love recipes for sweets that don’t require a stand-mixer. This is definitely one to add to the ol’ repertoire.

    ausplendor.wordpress.com

  9. This sounds delicious. Need to try it next weekend!!

  10. I do this every December – with candy canes and a few drops of peppermint extract. Soooooooo yummy!

  11. Wow, that swirled chocolate is like marble–so pretty. This is definitely going on Pinterest!

  12. i’d love to try it with peanut butter too :)