This Dark Chocolate Nut Bark is dark chocolate mixed with sweet, crunchy nuts and pops of dried fruit. This isn’t your average chocolate bark!
Have you made chocolate bark before?
I don’t make chocolate bark often. Which is a shame, because it’s so easy. But, around Christmastime I love to make Chocolate Peppermint Bark. It’s like the epitome of the Holidays!
After Christmas last year, I got some KIND Chocolate Bark and wow I was hooked. The sweet crunchy nuts are covered in some kind of coating, with dried fruit scattered throughout, and dark chocolate and salt. Some of my favorite things right there.
Naturally, I decided to make my own version of it. Which, for better or worse here. Now if I make a batch it’s gone within two days and my husband is asking me where it all went, so…. maybe it wasn’t a great idea! 😉
BUT ya’ll it’s delicious. This isn’t your average chocolate nut bark. It’s not simply roasted nuts sprinkled across the tops of melted chocolate.
This Dark Chocolate Nut Bark is like a nuts-only granola on top of dark chocolate.
The nuts are covered in a topping almost exactly like my Vanilla Granola. With a little honey, coconut oil, vanilla and salt the nuts have that sweet coating that is heavenly.
So picture crunchy granola (made with only nuts) on top of dark chocolate bark. Welcome to my world. It’s still really easy to make, it just takes a little longer to make than a traditional chocolate bark.
But it is oh so worth it.
Let’s talk ingredients.
I think the process for making this Dark Chocolate Nut Bark is easy, but it’s also important to note that this recipe is pretty flexible. So let’s talk about the ingredients and what alternatives you can use.
First, you can use any of your favorite nuts. Almonds and cashews are my favorite. They also make this nut bark very similar to the KIND Chocolate Bark that I got for Christmas!
That being said, you could also use peanuts, pecans, pepitas, pistachios, macadamias, etc. All that being said, try and use raw or unsalted nuts.
If all you have is salted nuts, then you could try and make this bark still but omit the added salt entirely. I prefer to use raw nuts because you have more control over how salted you can make them.
Weird side note, but if you have a sensitive jaw try and use softer nuts (or sliced).
If you don’t have honey, you could use maple syrup instead. I wouldn’t recommend straight white or brown sugar though, because the nuts will not form into clumps as much.
Let’s talk chocolate.
Even though this is “Dark Chocolate Nut Bark,” you could use dark, milk, semi-sweet or white chocolate if you prefer. Some may say you should use a high quality chocolate bar, rather than chips. I think it just depends on your taste buds. If you’re used to high quality chocolate, then go for it. If not, my dark chocolate chips still worked great in this Dark Chocolate Nut Bark!
You should also be able to use dairy-free chocolate (to make this treat dairy-free and vegan!).
What about dried fruit? Whatever you love! If you use larger dried fruit pieces, I recommend chopped them into smaller pieces first. Dried cranberries, dried blueberries, banana chips (chopped), raisins, dried apricots (chopped), etc. would all be delicious.
Just keep your fruit OUT of your nut mixture. The dried fruit should NOT bake or they will turn into rock hard fruit bits. Yuck! So just put them to the side and have them ready when you start to assemble your chocolate bark.
Have fun with it!
I’m thinking milk chocolate, peanuts, almonds and banana chips would be incredible. Or maybe white chocolate, almonds, cashews and dried blueberries. The options are endless!
The sweet, crunchy coating on the nuts really takes this bark to the next level. Like I said, it’s not your average chocolate bark!
One last tip, I recommend storing your Dark Chocolate Nut Bark in a container in the fridge if you’d like some extra snap to your chocolate (or if it’s very warm in your house). It’s my favorite way: extra snappy!
I hope you love this Dark Chocolate Nut Bark as much as I do! I’m ready to make my next small batch, since it disappears so quick! 🙂
If you make this bark, let me know, I love to hear from ya’ll. Leave a comment and star rating, below, or tag me on Instagram.
Before you leave, might as well check out my Chocolate Granola, no bake Cookie Dough Bars and Chocolate Oat Pancakes too!
- 1/2 cup almonds, chopped (unsalted)
- 1/2 cup sliced almonds (unsalted)
- 1/2 cup cashews (unsalted)
- 2 tbsp honey (or maple syrup)
- 1 tbsp coconut oil (or other neutral oil)
- 1 1/2 tsp vanilla
- 1/4 tsp salt
- 1 cup dark chocolate chips (or a bar, chopped into small pieces)
- 1/4 cup dried cranberries
To begin, preheat your oven to 300 and line a pan with parchment paper.
To a small bowl, add your different nuts and stir them together.
To a microwave safe mixing bowl, add your honey and coconut oil and microwave till hot. Add your vanilla and salt and stir them in. Pour over your nuts and stir till your nuts are coated entirely.
Spread your nuts into an even layer on your pan. Bake in the oven for 25 minutes. Let cool almost entirely before starting with your chocolate.
Prepare a pan with parchment paper.
Add your chocolate to a microwave safe bowl, and microwave for 30 seconds. Stir, and microwave for another 20 seconds. Repeat till your chocolate has almost melted entirely. Stir till entirely melted.
Pour onto your pan and spread into one thin, even, layer. Sprinkle your dried cranberries onto the chocolate. Add pieces of nut clusters on top and spread them throughout till your chocolate is well covered. Gently press it into the chocolate.
Let cool on the counter for a couple hours, or place in the fridge for about 20 minutes.
Once it's hardened, break your Dark Chocolate Nut Bark into pieces (mine made about 16 pieces). Devour!
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