Christmas Chocolate Bark

Plate of Christmas Bark with M&Ms and sprinkles.

This quick and easy, no-bake Christmas Chocolate Bark Recipe is a must-make holiday treat. Creamy layers of chocolate and white chocolate are topped with festive candies.

Course candy, Christmas, Dessert

Cuisine American

Prep Time 10

Resting Time 2

Total Time 2 10

Servings pieces

Calories 173kcal

Equipment

Baking pan
glass bowl
Spatula

Ingredients

12 ounces high-quality chocolate we like to use dark chocolate bars
12 ounces high-quality white chocolate
1 teaspoon red and green food coloring a few drops of each color
1 ½ tablespoons festive sprinkles
¼ cup peppermint candy, crushed you can use candy canes
¼ cup seasonal M&Ms
6-7 Andes Mints, chopped up or other candy is optional

Get Recipe Ingredients

Instructions

Prep: Gather our ingredients and line a cookie sheet or a tray with parchment paper, aluminum foil, or a Silpat baking mat.
Melt and Spread Chocolate: Break the chocolate into small pieces. In a microwave-safe bowl or a double boiler, melt the chocolate. If using the microwave, heat in 30-second intervals, stirring between intervals until completely melted. Be careful not to overheat. Pour the melted chocolate onto the prepared sheet pan. Use a rubber spatula to spread it into an even layer, forming a rectangle or any shape you prefer. Refrigerate for about 10 minutes.
Melt the White Chocolate: While the chocolate is cooling, break the white chocolate into small pieces and melt it the same way you did the chocolate.
Add White Chocolate & Toppings: Take the chocolate out of the fridge. Pour the melted white chocolate over the chocolate and spread it evenly with a spatula in a thin layer. Add a few drops of green and red food coloring (about 3-4 of each) to the white chocolate while it’s still soft, and swirl it around with a butter knife.
Then, top the white chocolate layer with peppermint candy, sprinkles, M&Ms, and whatever candy you like.
Let it Set: Place the baking sheet on the counter for 1-2 hours or until the chocolate is completely set.
Break into Pieces: Once the chocolate is completely set, break it into irregular pieces or cut it with a sharp knife.

Video

Notes

Choose Quality Chocolate: For best results, I highly recommend you start with good quality chocolate, whether it's dark, milk, or white chocolate—good chocolate results in better flavor and texture.
Double Boiler or Microwave: You can melt the chocolate using a double boiler or microwave. But do it gently. If using the microwave, heat in short, 20-30-second bursts, stirring in between, to avoid overheating.
Make-Ahead: This recipe can be made and stored in the fridge for up to a month.

Storing:

Room Temp: Store your easy chocolate bark recipe in an airtight container at room temperature for about a week.
Refrigerator: Store the bark in an airtight container in the refrigerator for up to 1 month.
Freezer: You can freeze for 2-3 months, but it might affect the taste and texture of the chocolate.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition