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Side view of a stack of dark chocolate bark pieces with pistachios and dried fruit

Chocolate Bark

This Chocolate Bark is easy to make with dark chocolate, crunchy pistachios, dried cranberries and apricots. So delicious and takes just minutes to make! Perfect for snacking, holiday gifts and cookie platters! Freezer-friendly, gluten-free, dairy-free, vegan, paleo, refined sugar-free with low carb and keto options. 

Course Dessert
Cuisine American, Holiday
Keyword candy recipe christmas, food gifts for christmas, paleo, peppermint bark, peppermint bark recipe easy, vegan
Prep Time 12 minutes
Chilling Time 1 hour 30 minutes
Total Time 1 hour 42 minutes
Servings 10 servings
Calories 168 kcal
Author Kelly

Ingredients

Chocolate Layer

  • 9 ounces chopped dark chocolate OR 1 1/2 cups dairy-free chocolate chips , we like Hu's Kitchen, Pascha's Organics or Lily's Sweets (regular dark chocolate works as well if not dairy-free)

Optional Topping

  • 1/4 cup dried cranberries , may leave out for low carb / low sugar / keto
  • 1/4 cup shelled pistachios , chopped. May sub with sliced almonds, pecans, walnuts or Macadamia nuts for low carb / keto.
  • 2 dried apricots , finely chopped, may leave out for low carb / low sugar / keto
  • 1 tsp pure orange extract , optional
  • flakey sea salt , for topping

Instructions

  1. Line a 9 x 9 square pan baking sheet with parchment paper. Set aside.

  2. In a heatproof bowl, melt chocolate over a double-boiler on the stove or in the microwave in 15-second intervals, stirring well in between. Do not overheat. Once melted, stir in the orange extract if using. 

    Overhead view of dark chocolate melting in a double boiler

  3. Spread the melted chocolate evenly into the prepared pan. Place the baking pan in the fridge for 10 minutes or the freezer for about 5 minutes, until almost set.

    Top view of melted chocolate in a square baking pan

  4. Sprinkle with dried cranberries, pistachios and apricots evenly on top. Sprinkle with a tiny pinch of flakey sea salt.

    Overhead view of a parchment-lined square pan of dark chocolate bark with pistachios and dried fruit

  5. Place the pan in the fridge and chill until completely hardened, about 1-2 hours. Once ready, break or cut into pieces.

    Store in the fridge in an airtight container for up to 2 weeks.

    Overhead view of pieces of dark chocolate bark with pistachios and dried fruit

Recipe Notes

How to store:

Stored a tightly sealed container in a dark cool place or in the fridge. It should last about 2 weeks.

How to freeze:

Store these in the freezer in an airtight container for up to 3 months.

Nutrition Facts
Chocolate Bark
Amount Per Serving (1 piece (1/16 recipe))
Calories 168 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.