I use dark chocolate, pecans, pistachios, and dried cranberries. But you can use whatever you like and have on hand. It’s a very flexible recipe. Dark chocolate is amazing. It’s an acquired taste, and many learn to appreciate it as they get older. It’s wonderfully rich and intense, more “chocolaty” than “milky” or “sugary.” I love making dark chocolate treats such as homemade chocolate, chocolate custard, and chocolate fondue. I especially enjoy making this chocolate bark and make it every year during the holidays. It’s such an easy dessert to make, but the result is impressive and pretty.
Ingredients
Instructions
Recipe Card
Dark chocolate: The chocolate I use ranges from 70% cacao to 90%, but I most often use 85%. You can use a chopped chocolate bar or chocolate chips - both work. Oil: You can use any oil you like. I typically use avocado oil. The oil prevents the chocolate from becoming too dry and brittle as it sets. Mixed dried fruit and nuts: I use pecans, pistachios, and dried cranberries. It’s best to use unsalted nuts. If you like salted chocolate, you can always sprinkle it with a few grains of sea salt, allowing you control over how salty it is.
For example, I like to use dried cranberries because they are pretty, but raisins work well too.
If you want a low-carb version, omit the dried fruit and use just nuts. I’ve made this recipe without dried fruit, and it was delicious.
Another tasty addition is coconut flakes, as shown in the photo:
Place the chocolate in a microwave-safe bowl. Melt it in the microwave in 30-second sessions, stirring after each session. Mix in the oil.
Pour the melted chocolate into a wax-paper-lined 8-inch square pan and immediately sprinkle it with the toppings. Cover the pan with plastic wrap and freeze it until the chocolate is set, for about 30 minutes.
Use a sharp chef’s knife to cut the chocolate into four large squares or eight small ones. I often cut it into four large squares and then cut each square into two triangles.
