This dark chocolate bark recipe is equally loved by kids and adults in our house. It’s super easy to make together—a fun weekend cooking project. Plus, it’s an easy way to reap the benefits of dark chocolate. Make a big batch, package it up in cello bags with raffia wrap and tuck your treats into Easter baskets. Save a few for teacher gifts, too!

Thanks to Frances Largeman-Roth for the inspiration on this fun family cooking project. Her newest book, Eating in Color, is a treasure trove of colorful, healthy recipes. Her dark chocolate bark recipe features pistachios, hazelnuts and cherries. The beauty in this recipe is you can easily mix it up to feature your favorite flavors. Have fun experimenting with your kids!

dark chocolate bark recipe | the 52 new foods challenge | jennifer tyler lee

Dark Chocolate Bark Recipe

Prep time: 5 minutes
Cook time: 10 minutes
Wait time: 60 minutes

Ingredients for Dark Chocolate Bark

1 ½ cups dark chocolate chips (minimum 70% cacao)
¼ cup chopped walnuts
¼ cup dried cherries
¼ cup unsweetened coconut flakes
¼ teaspoon kosher salt
Optional: Additional chopped walnuts, cherries and coconut for sprinkling.

Directions for Dark Chocolate Bark

1. Line a large baking sheet with parchment paper or a Silpat liner. Set aside.

2. In a large saucepan over high heat, bring 2 cups of water to a boil. Reduce the heat to a simmer and place a large heatproof bowl over the pot.

3. Add the chocolate chips to the heatproof bowl and let your kids stir gently until it melts. You’ll need to hold the bowl to keep it from slipping.

4. Remove the chocolate from the heat and let your kids stir in the walnuts, cherries and coconut.

5. Pour the chocolate mixture onto the lined baking sheet and spread the chocolate with a spatula into a thin, even layer. Let your kids make any shape they like.

6. Sprinkle with the salt and a few extra walnuts, cherries and coconut.

7. Freeze for 1 hour, or until the chocolate is solid. Invite your kids to break the bark into large chunks. Store in a large glass container in the freezer, or wrap the pieces up in cello bags tied with raffia ribbons to give to friends and family!

Tip: Add a touch of grapeseed oil to your chocolate chips to make them easier to melt.

Recipe inspired by Frances Largeman-Roth’s Nutty Chocolate Bark.

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