My absolute favorite thing about the holiday season is how it provides ample time to spend with friends and family. But the season also offers a bounty of culinary delights, and one of my favorite treats to make and share when Christmas rolls around is something I like to call “Christmas bark.” It’s a simple yet versatile sweet that I can’t tell you how many combinations of I’ve made over the years.
It’s as easy to make as it is to decorate, and I’ve found that every time I make it, I find reason after reason to justify the process. Somehow, it has become a process not just of production and gift-giving for me but of pure consumption on my part as well.
The 12 Best Christmas Bark Ideas
1. Peppermint Bark
When I consider what constitutes a festive treat, my thoughts turn to a delightful confection that brings together layers of silky dark and white chocolate with the faintest whisper of peppermint. And then there are the candy canes.
Crushed and sprinkled atop the treat, they provide the final touch of festive deliciousness—at once satisfying and what makes you go, “Oh yeah, that’s minty!”
Ingredients
12 ounces of premium white chocolate, cut into pieces
12 ounces of premium dark or semisweet chocolate, cut into pieces
1/2 teaspoon of peppermint extract
1/2 cup of crushed candy canes or peppermint candies
Instructions
1. Prepare a baking sheet with either parchment paper or a silicone baking mat.
2. Using a double boiler or a microwave, melt either dark or semisweet chocolate in short intervals, stirring frequently until smooth.
3. Pour the melted chocolate onto the baking sheet, and using an offset spatula, spread the chocolate evenly over the baking sheet. Place the baking sheet in the refrigerator until the chocolate is firm, approximately 20 minutes.
4. Add peppermint extract to melted white chocolate, stirring until smooth. Pour over the cooled dark chocolate layer, spreading evenly across the surface.
5. Immediately sprinkle with crushed candy canes. Refrigerate for another 20 to 30 minutes until completely set. Break into pieces and package as desired.
2. Candy Cane Bark
Chocolate and peppermint flavors are merged in a deliciously smooth combo of semi-sweet and white chocolates that form the base of this bark. Crushed candy canes and a drop or two of peppermint extract make the bark err on the not-so-sweet side.
While the bark itself is an easy recipe that comes together quickly, try to find candy canes that give it a proper crunch without the stale bits, which are all too common in store-bought candy canes.
Ingredients
16 ounces of white chocolate chips or bark
8 ounces of chocolate chips, either semi-sweet or dark
1 cup of crushed candy canes
0.5 teaspoon peppermint extract (optional)
Red food coloring (optional)
Directions
1. Prepare a half-sheet pan with parchment paper and set it aside.
2. In a microwave-safe bowl, combine the semi-sweet or dark chocolate chips and heat them in 30-second intervals, stirring between each, until the chocolate is smooth. Pour and spread the melted dark chocolate evenly onto the prepared sheet pan. Let the chocolate set for about 3-5 minutes.
3. Using the same method, melt the white chocolate chips in another bowl. If you want to make your white chocolate pop, you can add a few drops of red food coloring during this step. Stir the food coloring in well and then drizzle and swirl it into your melted white chocolate. And before you pour! Don’t forget to add the peppermint extract to the melted white chocolate, stirring it in well.
4. When you’re ready, pour the melted white chocolate over the dark chocolate layer, spreading it as you go.
3. White Chocolate Cranberry Pistachio Bark
I mix together smooth white chocolate, tangy dried cranberries, and bits of crunchy pistachio to create a confection that is both ravishing and ravishingly tasty. For an added treat, I toss in some pistachios–just a few–to enhance the final dish’s appearance, taste, and texture.
Whether it might be for a holiday or simply an occasion to enjoy, this combination makes for a chocolate bark that’s bound to please.
Ingredients
16 ounces of white chocolate, broken up
1 cup of dried cranberries
1 cup of pistachios, shelled and roughly chopped
1 teaspoon of vanilla extract
1 tablespoon of coconut or vegetable oil (optional, for a smoother consistency)
Instructions
To prepare the baking sheet, line it with parchment paper or cover it with a silicone baking mat.
When ready, use a double boiler or a microwave to melt the white chocolate.
If you use an oven, set it on medium-low. Pour the morsels into the top of the double boiler, or use a heat-safe bowl if you’re using a microwave.
You can also do this over low, indirect heat. Stir the chocolate until it’s almost fully melted, and then turn the heat off.
This should yield a smooth, creamy white chocolate. A smoother texture might be achieved if you stir in a little vanilla extract (or enough to make it fragrant) and some coconut oil, if you have any. You don’t have to do this, but it could help improve overall taste and texture.
4. Gingerbread Bark
There’s nothing in my kitchen that can match the aroma of warm spices and chocolate when they’re blended together. This wonderful offering, which I have here, combines crushed gingerbread cookies with a smooth coating of white chocolate and some of my favorite spices—cinnamon, ginger, and nutmeg.
To my delight, that’s what makes this such an indulgent holiday snack!
Ingredients
2 cups white chocolate chips
1 cup gingerbread cookies, crushed
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup finely chopped candied ginger
Instructions
1. Lay parchment paper on a baking sheet.
2. Place the white chocolate chips in a microwave-safe bowl and heat for 30 seconds. Stir, then heat for another 30 seconds. Stir again. If the chocolate is not completely melted, heat in further 10-15 second intervals. Do not overheat.
3. Stir in the ginger, cinnamon, nutmeg, and cloves. (If you prefer not to use a microwave, you could melt the chocolate using a double boiler.)
4. Pour the mixture onto the lined baking sheet and, using a spatula, spread it into an even layer. You don’t want it to be too thick or too thin.
5. Evenly sprinkle the crushed gingerbread cookies and the candied ginger atop the poured chocolate.
5. Salted Caramel Chocolate Bark
I adore creating this indulgent dessert, which blends the delectable taste of semisweet chocolate perfectly with the richness of homemade caramel sauce. The “crunch” factor comes from the chopped nuts and crushed pretzels—two key ingredients that add astonishing texture.
Finally, sea salt is the not-so-secret ingredient that takes the chocolate-caramel combo to new heights and makes this an irresistible treat.
Ingredients:
8 ounces of semisweet or dark chocolate, chopped
1/4 cup of caramel sauce
1/4 teaspoon of sea salt flakes
1/4 cup of chopped nuts (such as almonds, pecans, or walnuts)
1/4 cup of mini pretzels, roughly crushed
Instructions:
1. Line a baking sheet with parchment paper.
2. In a heatproof bowl, over a pot of simmering water, melt the chocolate, stirring until smooth.
3. Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer.
4. Drizzle the caramel sauce over the chocolate and use a toothpick to swirl it gently.
5. Evenly sprinkle over the sea salt flakes, chopped nuts, and crushed mini pretzels.
6. Chill in the refrigerator for about 1-2 hours or until set. Break into pieces before serving.
6. Dark Chocolate Cherry Almond Bark
To me, there is an irresistible combination of dark chocolate, dried cherries, and sliced almonds. This never-fail recipe creates an incredibly easy but oh-so-luxurious dessert.
I love that it pairs the rich, deep flavor of dark chocolate with the sweet, tangy burst of a cherry and the crunch of an almond.
Ingredients
12 ounces of dark chocolate, chopped
1 cup of dried cherries
1 cup of sliced almonds
1 teaspoon of vanilla extract
1/4 teaspoon of sea salt
Instructions
1. Prepare a baking sheet by lining it with parchment paper.
2. Use a double boiler or a microwave to melt the dark chocolate, stirring constantly until the mixture is smooth.
3. Incorporate the vanilla extract and half of the sea salt into the melted chocolate.
4. Pour the chocolate onto the baking sheet and spread it evenly across the surface.
5. Distribute the dried cherries and sliced almonds over the chocolate in an even manner.
6. Press the toppings lightly into the chocolate.
7. Sprinkle the remaining sea salt over the top.
8. Set the baking sheet in the refrigerator for about 1 to 2 hours or until the chocolate has solidified.
7. Eggnog Bark
Visualize the smooth creaminess of white chocolate blended with festive spices—imagine nutmeg, for instance. Now add a few tablespoons of a not-so-secret ingredient that makes this treat taste even better: a splash of rum.
To make the most of the flavors in this chocolate bark, I recommend using high-quality white chocolate and a mix of your favorite gourmet spices (or, if you’re in a pinch for time, just use a good baking spice blend).
Ingredients:
12 ounces of white chocolate chips
1/2 teaspoon of ground nutmeg
1/2 teaspoon of rum extract
1 teaspoon of vanilla extract
1 cup of crushed pretzels
1/2 cup of crushed dried cranberries
Instructions:
1. Use a microwave-safe bowl to melt the chocolate, microwaving in 30-second intervals and stirring in between until smooth.
2. After the chocolate has melted, stir in the ground nutmeg, rum extract, and vanilla extract.
3. Next, fold the crushed pretzels and dried cranberries into the mixture.
4. Pour the mixture onto a parchment-lined baking sheet and spread it evenly with a spatula to about 1/4-inch thickness.
5. Refrigerate for about an hour or until fully set, break into pieces, and serve.
8. S’mores Bark
This charming creation has all the elements of the classic campfire s’more and is a delight to both the eye and the taste buds. It starts with layers of delicious milk chocolate.
Then come the marshmallows—cute, toasted little guys that are snug in the middle and oh so melty and gooey. And finally, there’s the graham cracker layer: beneath this s’more’s smooth top is a layer of yummy, crunchy graham cracker that adds that special something—that “campfire magic”—to the combination.
Ingredients
1 pound milk chocolate, chopped
1 cup mini marshmallows
1 cup graham crackers, broken into small pieces
1/4 cup white chocolate chips
1/4 cup crushed graham crackers for topping
Optional: a pinch of sea salt
Instructions
1. Get a baking sheet and line it with parchment paper.
2. Take a microwave-safe bowl and put the milk chocolate in it. Melt the chocolate in 30-second intervals, stirring well after each interval. You want the chocolate perfectly smooth and melted (not lumpy or grainy).
3. When the chocolate is completely melted, pour and spread it out onto the baking sheet.
4. Take the mini marshmallows and the graham cracker pieces and layer them on top of the melted chocolate. You want to sprinkle them over the chocolate and then press them down just a little so that they stick.
5. Get another microwave-safe bowl and put the white chocolate chips in it. Melt the white chocolate chips in the same manner you melted the milk chocolate. Drizzle the melted white chocolate over the bark.
9. Toffee Pretzel Bark
For me, a combination of sweet and salty is a divine flavor pairing. This bark achieves that crunchy/sweet/salty trifecta.
Its base is composed of crunchy pretzel twists, and its luscious middle is made of toffee crafted from unsalted butter and light brown sugar. The bark is topped with melted semi-sweet chocolate chips, and the finishing touch is a generous sprinkling of sea salt.
Ingredients
1 cup butter, softened
1 cup light brown sugar, packed
2 cups pretzel twists, mini
2 cups semi-sweet chocolate chips
Sea salt, for sprinkling
Instructions
1. Preheat the oven to 350 °F (175 °C). Prepare a baking sheet with parchment paper. Arrange the pretzel twists in a single layer on the baking sheet. In a medium saucepan, melt the butter and brown sugar together over medium heat, stirring almost constantly until the mixture reaches a bubble. Let it bubble for about 3 minutes, allowing it to thicken up into toffee.
2. Pour the toffee evenly over the pretzels and pop them right into the oven for about 5 minutes. Remove from the oven and immediately cover the toffee with chocolate chips. Let the pan sit for a few minutes to allow the chocolate chips to melt; then, using an offset spatula, spread the melted chocolate evenly over the bark-to-be.
3. Sprinkle with sea salt and then cool in the fridge until set; then, break up into pieces. Who knew that a bark made with Daffy Duck’s favorite snack could taste this good?
10. Red Velvet Bark
The delightful combination in red velvet bark is something I adore. It is a visually stunning and festive treat that offers smooth white chocolate, a hint of red velvet cake mix, and a swirl of dark chocolate, for those by whom dark chocolate is preferred.
My version embraces the holiday season with optional sprinkles and/or crushed candy canes for that extra festive wow factor.
Ingredients
12 oz white chocolate chips
1 cup red velvet cake mix
1 tbsp vegetable oil
8 oz dark chocolate chips
1/4 cup confectioner’s sugar
1/4 cup crushed candy canes or red and green sprinkles (optional)
Instructions
1. Prepare a baking sheet by covering it with parchment paper. Set aside.
2. In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Melt in 30-second increments, stirring well after each interval, until smooth and fully melted.
3. Stir the red velvet cake mix into the melted white chocolate. Mix until well combined and the cake mix is fully incorporated into the chocolate (the mixture will be thick but smooth).
4. Pour the red velvet mixture onto the prepared baking sheet, spreading evenly to about 1/4 inch thickness.
5. In a clean microwave-safe bowl, melt the dark chocolate chips using the same technique.
6. Once the dark chocolate is smooth and melted, drizzle it over the red velvet layer. Use a spatula to swirl the two layers together for a marbled effect.
11. Spiced Hot Chocolate Bark
I love how the combination of dark chocolate, cinnamon, and just a hint of cayenne creates a bewitchingly wonderful treat. This is not your average hot chocolate.
You could even call it a next-level hot chocolate. It might even be something you want to save for a more special occasion and not just drink while warming your hands around the mug on a cold day.
It’s something to be savored, and with each sip, you’ll find new depths of deliciousness.
Ingredients:
1. Chop 12 ounces of dark chocolate.
2. Prepare 1 teaspoon of ground cinnamon.
3. Get 1/4 teaspoon of ground nutmeg.
4. Take 1/4 teaspoon of cayenne pepper.
5. Extract 1 teaspoon of vanilla.
6. Measure 1 cup of mini marshmallows.
7. Crush 1/4 cup of candy canes or peppermint candies.
Instructions:
1. Prepare a baking sheet with parchment paper.
2. Use a double boiler to melt the dark chocolate completely, stirring consistently.
3. Combine the spices and vanilla with the melted chocolate.
4. Spread the chocolate evenly on the baking sheet.
5. Layer the marshmallows and crushed candy canes over the chocolate.
6. Allow the mixture to set completely before breaking it apart and consuming it.
12. Nutty Fruitcake Bark
What I adore about Nutty Fruitcake Bark is how it melds both dark and white chocolate into a delectable confection. The combination of dried cranberries and apricots with chopped pecans and walnuts creates an unparalleled crunch.
Cinnamon adds a warmth that makes this treat a perfect fit for the holiday dessert buffet.
Ingredients
1 cup dark chocolate morsels
1 cup white chocolate morsels
1/2 cup dehydrated, chopped cranberries
1/2 cup dehydrated, chopped apricots
1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped pistachios
1/4 teaspoon ground cinnamon
Instructions
To prepare, line a baking sheet with parchment paper and set it aside. Take a microwave-safe bowl and melt the dark chocolate in 30-second intervals in the microwave, stirring until smooth.
Pour the melted dark chocolate onto the prepared baking sheet and spread it to form an even layer.
In a similar way, melt the white chocolate and drizzle it over the dark chocolate base.
Evenly distribute the dried fruits and nuts over the layers of chocolate. Dust the layered chocolate with ground cinnamon, press the mixture lightly to adhere, and place it in the refrigerator until it is set. Once it is set, break it into pieces to serve.
