Bark Bars

Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try one of these bark variations (or experiment with your own favorite flavors): Movie Theater Bark; Dried Cherry and Orange Peel Bark; S'mores Bark; Peppermint Bark; Lime and Macadamia Nut Bark; Pistachio, Dried Cranberry, and Toasted-Coconut Bark; Cookies-and-Cream Bark; Crackly Two-Tone Bark; and Peanut Butter Swirl Bark.

  • Prep:
  • Total Time:
  • Yield: Makes six 2 1/2-by-5-inch bars
Bark Bars

Source: Martha Stewart Living, December 2010


  • Vegetable oil cooking spray
  • Bittersweet, milk, or white chocolate, chopped, according to variation
  • Toppings, according to variation


  1. Coat 6 small loaf pans (2 1/2 by 5 inches) with cooking spray, and line with parchment, leaving an overhang on long sides.

  2. Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Divide among pans (3 tablespoons each) and spread in an even layer.

  3. Immediately sprinkle toppings over chocolate, dividing evenly among pans. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark into pieces.

Cook's Notes

Bark can be refrigerated for up to 3 days.


Be the first to comment!