Peanut Free Classic Chocolate Bark
Rich, glossy, and studded with colorful toppings, this chocolate bark is the kind of treat that looks like it came from a fancy confectionery shop — but comes together entirely in your own kitchen. The combination of deep, bittersweet dark chocolate swirled with creamy white chocolate creates a marbled effect that's genuinely stunning, and the scatter of almonds, pistachios, and dried cranberries adds crunch, chew, and a little tartness in every bite. A pinch of flaky sea salt over the top ties everything together in that sweet-salty way that makes it impossible to stop at one piece. The tempering process — melting most of the chocolate, then stirring in reserved chopped chocolate to bring the temperature down — is the secret behind that satisfying snap and professional-looking sheen, and it's more approachable than it sounds. Store-bought chocolate bark and confections can be a minefield when it comes to shared equipment and undisclosed allergens, so making this at home puts you fully in control of every ingredient. Just check your chocolate labels, since cacao percentages in the 60–70% range are widely available in peanut-free varieties. Break it into jagged, rustic pieces and pile them on a platter — it disappears fast.
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Learn more →Ingredients
12 servings
- 12 oz dark chocolate (60–70% cacao), finely chopped
- 4 oz white chocolate, finely chopped
- ½ cup roasted salted almonds, roughly chopped
- ⅓ cup dried cranberries
- ¼ cup roasted pistachios, roughly chopped
- 1 tsp flaky sea salt
Instructions
- 1
Line a large rimmed baking sheet with parchment paper and set aside. Divide the chopped dark chocolate into two portions: set aside about one-quarter (3 oz) in a separate small bowl, and place the remaining three-quarters (9 oz) in a heatproof bowl.
- 2
Set the heatproof bowl with the 9 oz of dark chocolate over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir frequently until the chocolate is fully melted and smooth, and registers 115–120°F (46–49°C) on an instant-read thermometer.
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