chocolate bark with strawberries and nuts

Holiday Chocolate Bark

Published on December 18, 2015 | In American | By tatyanaseverydayfood |

- Prep Time
- 15 Minutes
- Difficulty Level

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Holiday bark – it’s everywhere during the holiday season, topped with just about everything! If you’re looking for a festive and tasty alternative to the traditional peppermint bark, this is the recipe for you! I bet you’ve never had chocolate bark like this before. I love the combination of sweet and salty and this chocolate bark with freeze-dried strawberries and pretzels hits the spot! It’s the easiest holiday treat to make and to give!

Just grab some chocolate chips, or chocolate melts, and get to melting! I recently switched over to using chocolate melts in most of my chocolate recipes because it sets without having to worry about tempering. To make the bark very pretty and festive, I also swirled the white and dark chocolate together. The swirls look so dainty! Top the chocolate off with slices of freeze-dried strawberries (or raspberries!), which I get from Trader Joe’s. I love the flavor combo of the fruit and chocolate – match made in heaven. I also added crushed pretzels, salted pistachios and dried cranberry. When you’re making this at home, have fun with the recipe and switch up the toppings! Try adding your favorite dried fruit and nuts such as dried apricot, cashews, macadamias, or even dried pineapple or orange! Or, how about kiwi?!

Watch my video recipe for all the sweet details!

Enjoyed this recipe? Please share and save it to Pinterest!

Looking for more fun treats to make? Try my salted caramel cake pops dipped in chocolate! https://tatyanaseverydayfood.com/recipe-items/chocolate-cake-pops/

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Ingredients

3 cups (525g) semi-sweet chocolate chips, or milk chocolate
2 cups (350g) white chocolate chips
about 10 salted pretzels, crushed
1/2 cup (50g) salted pistachio halves
1/4 cup (30g) dried cranberries
1 cup freeze-dried strawberries

Instructions

Prepare a pan for the bark: line a 13x9-inch brownie pan or similar sized pan with parchment paper.
Melt the chocolate in separate bowls using a microwave or double-boiler. Stir frequently to avoid burning the chocolate; stir until smooth.
Sprinkle crushed pretzels onto the bottom of the pan. Pour melted dark chocolate over the top and use a spatula to spread the chocolate to the edges. Immediately, spoon the white chocolate on top. Using a knife, swirl the two chocolates together.
Sprinkle the toppings over the bark randomly, pressing the strawberries into the chocolate gently to ensure it stays in place. Place chocolate into the refrigerator for about an hour or until completely set.
Remove bark from refrigerator and using a sharp knife, chop into smaller pieces. Keep chocolate bark stored at room temperature in an air-tight container.