“7 Ridiculously Easy Bark Recipes”

Alright, Alright, Alright! Christmas is literally days away. Are you finishing up your baking projects? Do you need any last minute sweet holiday treats? Hopefully we will be sharing the holidays with those we love in one way or another. If you answered yes to the questions then I strongly suggest giving of these 7 Ridiculously Easy Bark Recipes a try.

White chocolate or chocolate bark or candy coating makes these recipes come together in no time. Most ingredients can be found easily or you might have ingredients already available. Irresistible deliciousness awaits. These candies are a breeze to make and are totally addicting. I bet these recipes will become an annual holiday tradition.

Click on links below to see what and where to purchase ingredients I used in my recipes. Sweet Cajun Trail Mix, Salad Pizazz (check your local market for available flavors), Hershey’s Gold Peanuts & Pretzels candy bar, Hershey’s Cookies & Cream candy bar (check your local market), hibiscus flowers, honey roasted pistachios (check your local market), and Happy Belly mix (dried cherries, blueberries, cranberries (check your local market or make your own combination). Use your imagination to create your own flavors.

7 Ridiculously Easy Bark Recipes

Cajun Crunch Almond Bark

1 – 24 oz. package white chocolate bark, broken into pieces

1½ cups chopped Sweet Cajun Trail Mix (Good & Gather)

1 – 6.5 oz. Hershey’s Gold Peanuts & Pretzels candy bar, chopped

 

Line a jelly-roll pan with parchment paper and set aside.

Place bark in a medium-size microwave safe bowl and heat at 30 second intervals until completely melted.

Stir in trail mix until completely coated. Spread mixture onto prepared pan evenly.

Top bark with chopped candy bar and press into white chocolate.

Refrigerate bark for at least one hour to overnight. Break into desired pieces and store in air tight container.

Makes 1½ pounds.

 

7 Ridiculously Easy Bark Recipes

Cherry and Honey Walnut Almond Bark

1 – 24 oz. package white almond bark, broken into pieces

2 – 3.5 oz. packs Salad Pizazz! Dried Cherries & Honey Walnuts, chopped

Hibiscus flowers, crumbled, for topping

 

Line a jelly-roll pan with parchment paper and set aside.

In a medium-size microwave safe bowl, heat almond bark in 30 second intervals until completely melted.

Stir cherry walnut mixture into almond bark until completely coated. Spread onto prepared pan. Sprinkle bark with crumbled hibiscus flowers.

Refrigerate for at least one hour to overnight until firm. Break into pieces and store in air tight container.

Makes 1½ pounds.

 

Salty Sweet Chocolate Bark

1 – 24 oz. package chocolate bark, broken into pieces

2 – 6.5 oz. Hershey’s Gold Peanuts & Pretzels bars, coarsely chopped

12 oz. (6 squares) white almond bark, melted

Maldon flaked sea salt, for sprinkling

Turbinado sugar, for sprinkling

 

Line a jelly-roll pan with parchment paper and set aside.

In a medium-size microwave safe bowl, heat chocolate bark at 30 second intervals until completely melted. Immediately stir in candy bars just to coat.

Pour bark onto prepared pan, smoothing out evenly. Sprinkle chocolate with sea salt then drizzle on white chocolate and swirl with spatula to marble a bit.

Finish with a sprinkling of Turbinado sugar on top.

Refrigerate pan for at least one hour to overnight. Break into desired size pieces and store in air tight container.

Makes 1½ pounds.

 

7 Ridiculously Easy Bark Recipes

Cookies and Cream Chocolate Bark

1 – 24 oz. package chocolate bark, broken in pieces

1 cup Ghirardelli bittersweet chocolate chips

1 – 6.5 oz. Hershey’s Cookies & Cream candy bar, broken in small pieces

Mini semi-sweet chocolate chips, for sprinkling (optional)

 

Line a jelly-roll pan with parchment paper and set aside.

Place chocolate bark in a medium-size microwave safe bowl and heat at 30 second intervals until melted.

Stir in chocolate chips until coated. Spread bark onto prepared pan and smooth out evenly. Scatter cookies & cream bar pieces over chocolate, pressing in as you go.

Sprinkle top with mini chocolate chips as desired. Refrigerate bark until firm for at least one hour to overnight. Break into desired pieces and store in air tight container.

Make 1½ pounds.

 

Double Chocolate Honey Pistachio Bark

1 – 24 oz. package chocolate bark, broken into pieces

1 cup Ghirardelli bittersweet chocolate chips

1 cup honey roasted pistachios, whole or chopped

 

Line a jelly-roll pan with parchment paper and set aside.

Heat chocolate in a medium-size microwave safe bowl at 30 second intervals until melted.

Stir in chocolate chips until coated. Pour bark onto prepared pan and spread out evenly.

Scatter chopped pistachios, pressing in as you go. Refrigerate bark at least one hour to overnight.

Break into pieces and store in air tight container.

Makes 1½ pounds.

7 Ridiculously Easy Bark Recipes

Happy Belly Chocolate Bark

1 – 24 oz. package chocolate bark, broken into pieces

1 – 10 oz. package Happy Belly Mix, chopped (dried cranberries, sliced coconut,   almonds, walnuts, cashews, pepitas)

Maldon flaked sea salt, for sprinkling

 

Line a jelly-roll pan with parchment paper and set aside.

In a medium-size microwave safe bowl, heat chocolate at 30 second intervals until completely melted.

Stir fruit and nut mixture into chocolate, mixing until completely coated. Spread bark onto prepared pan evenly. Sprinkle with sea salt.

Refrigerate at least one hour to overnight. Break into pieces and store in air tight container.

Makes 1½ pounds.

 

Cherry Berry Chocolate Bark

1 – 24 oz. package chocolate bark broken in pieces

1 cup Bittersweet chocolate chips (Ghirardelli)

1½ cups dried cherry berry mix (cherries, cranberries, blueberries)

4 oz. white chocolate, melted, for drizzling

 

Line a jelly-roll pan with parchment paper and set aside.

Place chocolate bark in a medium-size microwave safe bowl and heat at 30 second intervals until completely melted. Immediately stir in chocolate chips and cherry mix until coated.

Pour bark on prepared pan, smoothing out evenly. Drizzle white chocolate over chocolate.

Refrigerate pan for at least one hour to overnight. Break into desired pieces and store in air tight container.

Makes 1½ pounds.