Fill-in-the-Blank Chocolate Bark


Adapted from Get Cooking! by Rachel Harkham and Doni Zasloff Thomas

To celebrate the trees for Tu BiShevat, I'm going to make a yummy chocolate bark. My favorite is chopped walnuts, dried cherries, and mini marshmallows on dark chocolate – it's Rocky Road! What kind of bark will you dream up?


4 cups chocolate chips (dark, milk, white, or a combination)
2 cups favorite toppings, such as chopped nuts, dried fruit, granola, crushed pretzels, cookie crumbs


Melt the chocolate chips in a heat-proof bowl placed over a pan of simmering water. Stir with a wooden spoon until the chocolate is smooth.

Fit parchment paper over a baking sheet; Using a spatula, spread the melted chocolate evenly over the parchment paper.

Cover the surface of the chocolate with your toppings of choice. (An alternate method is to mix the chosen bark toppings into the melted chocolate before spreading.)

Refrigerate for two hours or until firm. Then break chocolate into bite-sized (or slightly larger) pieces. Store in an airtight container in a cool, dark location.


Yield: 8 servings

Variation: Funky Monkey: Milk chocolate bark with chopped peanuts, crushed pretzels and topped with banana chips.

Recipes: Desserts, Chocolate Bark, Dairy or Parve, Kosher

Print   Email