No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Bark Bars

Who can resist velvety bittersweet, milk, or white chocolate topped with nuts, candy, or dried fruit? Try one of our bark variations below or experiment with your own favorite flavors. Movie Theater Bark, 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 Note

Bark can be refrigerated for up to 3 days.

Reviews (0)

Related Topics