Hello everyone! Our second recipe in our holiday baking series is Bark! Chocolate Bark! This one is awesome because there is little to no actual baking. If you keep your shoes in your oven, this one’s for you. It does require a double boiler though so your probably shouldn’t reenact My Drunk Kitchen whilst making this one.

Basic Chocolate Bark

  • Vegetable oil cooking spray
  • 1 pound milk chocolate, chopped

Coat a 9-by-12 ½ inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends1

Melt chocolate in double boiler. Pour into baking sheet, and spread in an even layer234

Immediately sprinkle toppings over chocolate. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark into pieces.

We decided to make a few variations including Fruit & Nut, Peppermint, Pretzel, and Marbled Cranberry Orange! We decided to double the Basic Chocolate Bark recipe, then divide the melted chocolate into four quarters. We set up a tin foil divider so we could arrange two variations of bark on one sheet! Below are the variation ingredients:

Fruit & Nut Bark

  • ¼ cup cranberries
  • ¼ cup chopped almonds56


  • ¼ cup crushed candy canes78


  • ½ cups crushed pretzels9

Cranberry Orange Marble

  • zest of ½ an orange
  • ¼ cup chopped cranberries
  • ½ cup white chocolate, melted10111213

After you have made your bark you can package it up to give away for gifts (if you haven’t eaten it all)!14

~ Sarah & Sean

P.S. You’re welcome for introducing you to My Drunk Kitchen, if you hadn’t come across it before!

(p.p.s. To make these treats even more special, make sure to buy local ingredients! Check out Nanaimo FoodShare for a comprehensive list of local growers!)

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