Christmas bark: Pretty, tasty, and oh-so-easy to make, this is one of the best holiday candy recipes you can make in a pinch. With a delicious combination of white and milk chocolate, plus colorful candies on top, it’s hard not to feel festive enjoying a piece.
Not only is it simple to make but it’s also versatile too. Change up the toppings to match your color schemes, wrap it up as an office or hostess gift, or just keep some around for a family treat. How can you go wrong?
Why You’ll Love this Christmas Bark:
Christmas bark is one of my kids favorite holiday desserts. Here’s why:
- So easy! The hardest part is melting the chocolate, and we’ve got the tips to make that simple for you. And if you still have questions, you can check out our ultimate guide about how to melt chocolate.
- It looks so fun and colorful, as if you spent ages creating it. Ssshh! We won’t tell anyone that the refrigerator actually does the hard work for you.
- Customizable: Don’t like spice drops or M&Ms? Add your favorite toppings instead. We even have some suggestions for you below.
What You’ll Need:
To make this version of Christmas bark you need only a few ingredients. It is as simple as that!
Ingredients:
- Heavy cream
- White chocolate chips
- Semi-sweet chocolate chips
- Toppings of your choice (we used mini holiday m&ms and spice drops)
Supplies:
- 2 quart stock pot + Heat safe bowl
- Or double boiler
- Parchment paper
- Baking sheet
- Spatula
A Few Notes about the Ingredients/supplies:
Heavy Cream: This will help when melting the white chocolate. You will need it if you notice the white chocolate is melting to a thick/lumpy consistency.
Parchment paper: This ensures that the Christmas bark doesn’t stick to the baking sheet so it will easily be removed.
Toppings of your choice: We used mini holiday M&M’s and spice drops for this recipe, but this is where you can get creative. I have some delicious suggestions when you scroll further.
Step-by-Step Directions:
To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Step 1 – Add about 1 inch of water to a 2 quart stock pot. Place a heat-safe bowl on top of the stock pot, making sure it doesn’t touch the water. Add the semisweet chocolate chips and stir over medium heat until they are completely melted and smooth.
Step 2 – Pour melted chocolate onto a pan prepared with parchment paper. Use a spatula to spread the chocolate over most of the ban.
Step 3 – Place a second heat-safe bowl on top of the same stock pot. Add the white chocolate chips and stir over medium low heat until the chocolate is completely melted and smooth. If the white chocolate starts to get too thick, add a teaspoon of heavy cream at a time until the chocolate is smooth and creamy.
Step 4 – Pour the white chocolate over the top of the semisweet chocolate and carefully spread over the top with a large offset spatula.
Step 5- To make a swirled effect, drag a toothpick through the layers, swirling the toothpick around to create a varied effect.
Step 6 – Immediately sprinkle with toppings and refrigerate until completely set.
Step 7 – Break apart into pieces before serving.
Essential Tips:
Don’t skip these tips – read them before baking to avoid any potential mistakes.
- Always use parchment paper. Placing it on the baking sheet means that when your holiday bark is set it won’t stick.
- Don’t worry about making perfectly even bark pieces. A variety of sizes look great together.
- Melt the white chocolate slowly to avoid burning. Adding a bit of heavy cream can help ensure you have the right consistency as well.
Adaptations and Variations:
- If you prefer, you can substitute the semisweet chocolate chips with another type of chocolate that you love. Even a mixture of dark and milk chocolate will still look incredible!
- Add some sprinkles for a colorful holiday effect.
- Why not add different toppings? I suggested holiday M&Ms and spice drops but things like mini marshmallows, pretzels, oreo cookies, and other colorful candies will look fabulous.
- Use this holiday bark as a base for other holidays throughout the year. Add red and blue candies to the white chocolate layer for a 4th of July version. Have a pink and red theme for Valentine’s day. You can create a holiday bark for any occasion.
- Add crushed candy canes for a real festive twist on this Christmas bark.
FAQs:
Can I use my microwave to melt the chocolates?
Yes, you can melt chocolate in the microwave if you want, but you’ll need to be careful not to overheat or scorch it.
If you want to learn more, you can read my tutorial for how to melt chocolate. There I go into the differences between the double boiler technique and microwave, as well as when it’s best to use each.
Why is it called Christmas bark?
I have called this recipe Christmas bark as I have always created it during the holiday season. However, it is a great base to use for different occasions throughout the year. And let’s face it, when is chocolate never the answer?
Storage Tips and Freezing advice
I feel like this part of the post isn’t relevant. After all, this chocolate bark is going to last all of ten minutes, am I right? Just kidding.
The holiday bark can be stored in an airtight container in the refrigerator for around 2 weeks. If you do decide to try some different toppings like marshmallows or pretzels then it may last for just a week. Having said all of that, I don’t think it will be around that long.
If you liked my Christmas bark recipe, you’re going to love my Hershey’s Chocolate Pretzel bites recipe. The perfect flavor combination of chocolate and salt in bitesize form. And an ideal treat that your Holiday visitors will love. Or you can check out my Christmas cookie recipes here.
Christmas Bark with Candy
This easy Christmas bark recipe creates a delicious and beautiful dessert that is perfect for holiday gatherings or for inexpensive and festive gifts.
Ingredients
- 12 ounces semisweet chocolate chips
- 12 ounces white chocolate chips
- 2 – 4 tablespoons heavy cream
- 1/2 -3/4 cup toppings of your choice (we used mini holiday M&Ms and spice drops)
Instructions
- Prepare a baking sheet or jellyroll pan with parchment paper. Set aside.
- Add about 1 inch of water to a 2 quart stock pot. Place a heat-safe bowl on top of the stock pot, making sure it doesn't touch the water. Add the semisweet chocolate chips and stir over medium heat until they are completely melted and smooth.
- Pour melted chocolate onto the prepared pan. Use a spatula to spread the chocolate over most of the ban.
- Place a second heat-safe bowl on top of the same stock pot. Add the white chocolate chips and stir over medium low heat until the chocolate is completely melted and smooth. If the white chocolate starts to get too thick, add a teaspoon of heavy cream at a time until the chocolate is smooth and creamy.
- Pour the white chocolate over the top of the semisweet chocolate and carefully spread over the top with a large offset spatula.
- To make a swirled effect, drag a toothpick through the layers, swirling the toothpick around to create a varied effect.
- Immediately sprinkle with toppings and refrigerate until completely set.
- Break apart into pieces before serving.
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- Always use parchment paper. Placing it on the baking sheet means that when your holiday bark is set it won’t stick.
- Don’t worry about making perfectly even bark pieces. A variety of sizes look great together.
- Melt the white chocolate slowly to avoid burning. Adding a bit of heavy cream can help ensure you have the right consistency as well.
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This post was originally published on December 16, 2015. It has been updated with new photos, in process shots, FAQ, and tips.
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