Dark Chocolate Fruit Nut Bark

This dark chocolate bark is my favorite quick treat when I want something sweet and a little fancy without much fuss. It is loaded with chewy dried fruits, crunchy nuts, coconut flakes, and that irresistible sprinkle of flaky sea salt. With just a few pantry ingredients and a bit of patience while it sets, you have a snack or an impressive homemade gift that always disappears fast.

Ingredients

• Dark chocolate bars or wafers: Choose good quality dark chocolate with at least 60 percent cocoa for a deep flavor Look for bars that have a nice snap and avoid anything that smells dusty or old
• Assorted raw or roasted nuts: Pistachios almonds walnuts peanuts or cashews add the best crunch Freshness matters so taste your nuts first
• Dried fruit: Craisins cherries apricots or mango add pops of color and sweetness Go for unsweetened or naturally sweetened options and check that they are soft not hard
• Coconut flakes: Lend a chewy texture and a tropical note Buy unsweetened flakes with a creamy white color
• Flaky sea salt: This finishing touch ties it all together Use Maldon or any big flake salt and add just before the chocolate sets

Step-by-Step Instructions

Melt the Chocolate:

Break the chocolate into small pieces and place them in a microwave safe bowl Microwave on medium power in thirty second bursts Stir after each interval until just melted and smooth This keeps the chocolate from burning or seizing

Spread and Shape:

Lay a large piece of parchment paper on a baking sheet Pour the melted chocolate onto the parchment and use a spatula to spread it to your desired thickness Aim for about quarter inch thick so you can easily break it later

Add the Toppings:

While the chocolate is still glossy and wet immediately scatter your chosen nuts dried fruits and coconut flakes evenly across the surface Lightly press them into the chocolate so they stick

Sprinkle the Sea Salt:

Right before the surface sets sprinkle an even layer of flaky sea salt over the top for that burst of flavor with every bite

Let it Harden:

Allow the bark to sit undisturbed at room temperature for about two hours Do not refrigerate or the chocolate may turn streaky Once it is completely hard slide your hands under the parchment and gently snap the bark into pieces

Store:

Transfer the pieces into an airtight container and keep at cool room temperature Eat within one week for best texture and flavor

Save Pin

Chocolate bark is perfect for gifting and stays fresh for days Packed with antioxidants from dark chocolate and dried fruits Easily doubled or tripled for bigger batches My favorite topping to add is dried tart cherries because their flavor stands out Copying my grandmother I always add an extra pinch of big flake salt on top She used to make this with me and we would laugh about fighting over the corner pieces with the most topping

Storage Tips

Store your bark in an airtight container at room temperature away from direct sunlight and heat Do not refrigerate or the chocolate may develop a gray film known as bloom It is still safe to eat but does not look as appealing

Ingredient Substitutions

Feel free to swap any nuts for seeds like pumpkin or sunflower if you have allergies For dried fruits you can use diced pineapple raisins or even bits of crystallized ginger If you prefer milk or white chocolate just be aware it will be sweeter and softer

Serving Suggestions

Pack into clear bags with a ribbon for a homemade holiday or teacher gift Place pieces on a dessert platter for a party or serve with coffee after a meal Break into smaller chunks to top yogurt oatmeal or ice cream

Save Pin

The Story of Chocolate Bark

Chocolate bark traces its roots to European sweets where melted chocolate got dressed up with whatever bits were on hand Modern recipes celebrate that same freedom letting you mix and match based on taste or occasion My version is inspired by watching my mom make it with whatever was left in the pantry after big baking days

Commonly Asked Questions

→ What type of chocolate works best?

Use good quality dark chocolate, ideally 60-70% cocoa, for smooth melting and rich flavor.

→ Can I use different types of nuts and fruits?

Absolutely! Mix and match with almonds, pistachios, cashews, craisins, apricots, or any favorites you have on hand.

→ How do I prevent chocolate from blooming?

Let the chocolate harden at room temperature and avoid refrigeration. Tempering also helps create a glossy finish.

→ How should I store the bark?

Keep in an airtight container at room temperature for up to one week to maintain freshness and texture.

→ Is tempering necessary?

Tempering isn't essential for home snacking, but it gives a snappier texture and shiny appearance if desired.

→ Can I add extra flavors?

Feel free to sprinkle on toasted coconut, crystallized ginger, or a pinch of flaky sea salt for added dimension.