Meridian Industrial


2020-01-09 | Janet Paré


Chocolate bark is a delicious, versatile confection that makes a beautiful, edible holiday gift. The recipes listed are family favorites but use your creativity to make them your own. The possibilities are endless. The basic recipe can also be easily doubled or tripled.


Basic Recipe
1 lb. chocolate (Use high quality wafers for best results)
3/4 cup dried fruit
3/4 cup chopped nuts
Variations: crushed cookies, pretzels, peanuts, peppermint
candy, caramel bits, sea salt, etc.

Stained Glass Bark
1 lb. white chocolate
1/4 cup each dried cranberries or cherries, chopped
dried apricots, and golden raisins
3/4 cup chopped pecans

Black Forest Bark
1 lb. dark or semi-sweet chocolate
3/4 cup dried, tart cherries
3/4 cup sliced almonds

Dastardly Mash Bark
1 lb. milk chocolate
3/4 cup raisins
3/4 cup chopped, mixed nuts


Line a cookie sheet with lightly buttered parchment or waxed paper. Set aside. If using blocks of chocolate, chop into even pieces. Place chocolate wafers or pieces in metal or glass, heat-proof bowl. It should be large enough to sit on top of the rim of a pot with 2 inches of water without touching the water.

Heat the pot of water over medium-high heat until it barely simmers; place the bowl with chocolate wafers or pieces on the pot of simmering water. Reduce heat to low.

Let chocolate melt without stirring until about 2/3 is melted. Then stir until all pieces are melted. Remove 1 or 2 tbsp. and set aside to drizzle over bark after toppings are added.

Pour onto prepared parchment lined cookie sheet. Spread to desired thickness. Sprinkle dried fruit and nuts evenly over the chocolate. Once chocolate has begun to set up, drizzle with set aside chocolate.* Allow to harden at room temperature. Break into pieces. ENJOY!

*Note: When making multiple batches using white, dark and milk chocolate, drizzle with all 3 types of chocolate. You can also dip dried apricots in the chocolate before pouring on the cookie sheet for another tasty treat.

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