31 Best Christmas Bark Recipes For A Holiday Treat

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Salted Caramel Mocha Chocolate Bark

Salted Caramel Mocha Chocolate Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [’24’]

Inspired by a favorite coffee shop drink, this Salted Caramel Mocha Chocolate Bark is the perfect treat for Starbucks lovers. With espresso infused in the chocolate, a swirl of caramel, and a sprinkle of sea salt, this simple homemade candy looks and tastes like it came from a fancy shop.

Ingredients

• 12 oz. chocolate candy coating (candy melts, or chips)
• 1 Tablespoon instant espresso powder
• 1/4 cup salted caramel sauce (homemade or from a jar)
• 1/4-1/2 teaspoon coarse sea salt
• 2 oz. white chocolate candy coating (candy melts, or chips)

Instructions

1. Line a large baking sheet with a silicone mat or wax paper.
2. Melt the chocolate in the microwave or double boiler according to package instructions. If there are not melting instructions, in a double boiler (or on pot set atop another with about an inch of water), bring the water to a simmer in the bottom, and gently melt the chocolate. Or microwave for 30 seconds, stir, then microwave at 15-30 second intervals until melted and smooth. 
3. As soon as the chocolate is melted, quickly stir in the espresso powder, then pour onto the prepared sheet and spread into a thin layer with a small offset spatula.
4. Warm the caramel slightly until pourable and drizzle over the layer of chocolate. Swirl the caramel through the chocolate with the tip of a butter knife. Sprinkle with the sea salt.
5. Melt the white chocolate the same way in a double boiler or the microwave and transfer to a sandwich bag. Cut off the corner and drizzle over the bark.
6. Let harden completely, putting into the refrigerator if necessary. Break into pieces and store in an airtight container.

2. Pomegranate and Pistachio Dark Chocolate Bark

Pomegranate and Pistachio Dark Chocolate Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

This Pomegranate and Pistachio Dark Chocolate Bark recipe is an incredibly easy to make and delicious holiday treat! Only four simple ingredients are needed!

Ingredients

• 300 grams or 10 ounces quality dark chocolate, chopped into small pieces
• 1/4 teaspoon Himalayan or sea salt
• 3/4 cup pomegranate arils (roughly the quantity from 1 pomegranate)
• 1/2 cup unsalted, shelled pistachios, roughly chopped

Instructions

1. Line a baking sheet with parchment paper.
2. Place chocolate in a heat-proof bowl set over a small pot of gently simmering water (make sure water doesn’t touch the bottom of the bowl).  Stir chocolate until almost fully melted (about 90% melted).  Remove from heat and continue to stir until chocolate is fully melted.  Add salt and stir to combine.
3. Pour melted chocolate onto the center of the lined baking sheet and spread out into a rectangular shape (roughly 8×10 inches and 1/4 inch thick).  It won’t fill the whole sheet.
4. Immediately sprinkle over the pomegranate arils and chopped pistachios.  Press in gently.
5. Place in the fridge for 30-60 min or until chocolate has hardened.  If it is cold out, you can also place it on a covered deck or in the garage to harden.  (Alternatively, you can allow it to set at room temperature for 2-4 hours).
6. Break it up or cut into pieces and enjoy!

3. Peppermint Bark Snowflakes

Peppermint Bark Snowflakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: 6

Peppermint bark snowflakes for the holidays

Ingredients

• 8 ounces white chocolate, chopped
• 8 ounces semisweet chocolate, chopped
• 2 teaspoons vegetable oil, divided
• ½-1 teaspoon peppermint extract, divided
• 6 candy canes, crushed into ¼-inch pieces (remove dust)

Instructions

1. Place your mold on a baking sheet.
2. Gently melt the semisweet chocolate and 1 teaspoon vegetable oil in a large microwave-safe bowl, stopping and stirring at 30-second intervals until melted and smooth. Add ¼-½ teaspoon of peppermint extract.
3. Pour into your silicone molds (my layers were slightly under a half-inch deep). Gently shake the pan back and forth to level the chocolate.
4. Sprinkle with some candy cane bits.
5. Refrigerate while making the white chocolate layer.
6. Melt the white chocolate and 1 teaspoon vegetable oil as you did the dark chocolate and add extract.
7. Pour white chocolate over dark chocolate (about the same depth), gently shake the pan to level the white chocolate, and sprinkle the tops with candy cane bits before the chocolate hardens.
8. Chill, then remove from molds to serve.

4. Candy Cane Chocolate Bark

Candy Cane Chocolate Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT195M · Yield: [‘6’, ‘6 people’]

My festive Candy Cane Chocolate Bark is a great addition to your Christmas menu. The bark is so simple to make and contains just two ingredients. You simply melt some chocolate, break up some candy canes and sprinkle them on the melted chocolate. You will have delicious homemade confectionery with so little effort.

Ingredients

• 250 g (9 oz) milk chocolate (See Note 1)
• 55 g (2 oz) candy canes – (approx. 8) (See Note 2)

Instructions

1. Line a baking tray with non-stick baking paper.
2. Crush the candy canes. The best way to do this is place the candy canes in a large resealable bag and hit them with a rolling pin. You want a mix of sizes – some larger pieces rather than all fine dust.
3. Chop the chocolate into even size pieces and melt in a bain marie/double boiler or heatproof bowl sat over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir with a metal spoon or spatula until the chocolate has almost melted.
4. Remove the bowl from the heat, taking care that no steam gets in the bowl or the mixture will seize. The residual heat will melt the remainder of the chocolate. Stir slowly until it has completely melted.If you prefer, you can melt the chocolate in the microwave – melt at 20 second intervals, stirring after each one.
5. Once the chocolate has melted, pour onto the baking paper. Using a rubber or silicone spatula, spread the chocolate into an even layer until it’s ½ cm (¼ inch) thick.Sprinkle the crushed candy canes over the chocolate in an even layer.
6. Let cool at room temperature for 2-4 hours until completely set, or if it is a warm day, place it in the fridge until set. (See Note 3.)
7. Using your hands or a sharp knife, break or chop into 18-20 pieces.
8. Store in an airtight container for up to 5 days, in the refrigerator if necessary. If storing in the refrigerator, I suggest you place several layers of kitchen paper in the base to help absorb excess moisture. (See Note 4.)

5. Oreo Peppermint Bark

Oreo Peppermint Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT20M · Yield: [’20’, ’20 pieces’]

Oreo peppermint bark is an easy, no-bake dessert treat to make for the holidays. White chocolate is filled with crushed Oreo cookies and cool vanilla-mint flavor that’s spread thin to make a sweet candy bark.

Ingredients

• 10 ounces white chocolate melting wafers
• 1/2 teaspoon peppermint extract
• 10 oreo cookies (crushed)
• 2 tablespoons sprinkles

Instructions

1. In a microwave safe bowl, add melting wafers. Microwave in 30 second increments, stirring each time, until melted and smooth.
2. Add peppermint extract and stir to fully incorporate. Add crushed oreo cookies and stir to coat (mixture will be thick).
3. Spread onto a parchment lined baking sheet in a thin, even layer, making a 10-12 inch oval that’s about 1/4 inch thick. Decorate with sprinkles while candy is still wet.
4. Transfer baking sheet to refrigerator for 15 minutes to harden. Remove from refrigerator, break into 2-inch squares and serve.

6. Chocolate Almond Bark

Easy Chocolate Almond Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

This colourful marbled chocolate almond bark is such a delicious and fun treat to make. It’s as easy as melting your chocolate, then sprinkling over roasted almonds and your favourite crunchy toppings! It makes a wonderful gift too – I love making batches to give friends and family over the holiday season.

Ingredients

• 200g/7oz dark chocolate
• 150g/5oz white chocolate
• ½ cup flaked almonds, toasted
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds, toasted
• 2 teaspoons flaky sea salt
• 2 teaspoon crystallized rose pieces (optional)

Instructions

1. Before you start, line a small oven tray with baking paper. The easiest way I find to melt the chocolate is in the microwave in short bursts. This vastly reduces the risk of getting any water near the chocolate, and it’s easy to manage if you’re working at 20-second intervals. Chop the dark chocolate up into small pieces, then put 2/3 of it into a microwave-safe bowl. Pop in the microwave at  20-second intervals, stirring in between, until almost melted. At this point, add about half of the remaining 1/3 of chocolate and let the residual heat melt it as you stir it in. Continue adding the remaining chocolate until it stops melting as you stir. Remove any unmelted lumps. Repeat this process with the white chocolate.
2. Use a small spatula or knife to smooth the chocolate out into an even, thin layer. Drizzle the white chocolate all over, then use a toothpick to swirl the white chocolate into the dark chocolate, creating a gorgeous marbling effect.
3. Scatter over the flaked almonds, cranberries, pumpkin seeds, crystallised rose pieces (if you’re using them) and the flaky sea salt. Set aside to set for about 30 minutes, then break into rough shards.

7. Peppermint Popcorn Bark

Peppermint Popcorn Bark Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 6

Making peppermint popcorn bark is quick and easy. It’s a family favorite holiday recipe and makes a great gift for teachers, friends, and neighbors. Chocolate covered popcorn is a great sweet treat that you can make anytime!

Ingredients

• 6 cups air-popped popcorn
• 1 cup chocolate almond bark or chocolate chips
• 1 cup peppermint chips
• 1/4 to 1/2 cup peppermint pieces

Instructions

1. Line a cookie sheet with parchment paper or a silicone baking mat.
2. Spread the popcorn in an even layer on the cookie sheet.
3. Melt the chocolate in 25 second bursts in the microwave, stirring between each reheating until completely melted.
4. Drizzle the melted chocolate on the popcorn.
5. Repeat with the peppermint chips and then sprinkle on the broken peppermint candies while the chocolate is still wet.
6. Let set/dry for up to 1 hour before serving or packaging.
7. Makes 6 cups.

8. Holiday White Chocolate Cranberry Bark with Peppermint

Cranberry Bark with Peppermint is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’10’]

This holiday bark is a beautiful, delicious treat to serve at any holiday gathering, and to give as holiday gifts!

Ingredients

• 12 ounces milk chocolate, melted
• 8 ounces white chocolate, melted
• ¼ cup dried cranberries
• ¼ cup chopped pecans
• ¼ cup mini marshmallows
• 1 small candy cane, crushed into tiny pieces

Instructions

1. Spread melted milk chocolate out onto a large sheet of wax paper.
2. Sprinkle a small amount , about 1 tablespoon, of chopped pecans, evenly over the milk chocolate.
3. Add marshmallows to the hot melted white chocolate and stir just enough to soften the marshmallows and blend them slightly into the white chocolate.
4. Gently spread the white chocolate over the milk chocolate, using a spatula to move the marshmallows around so they are placed evenly throughout the chocolate bark.
5. Sprinkle dried cranberries, then crushed peppermint pieces evenly over the white chocolate.
6. Refrigerate for about 15 minutes or freeze for about 10 minutes. Remove and break into pieces.

9. Cookie Dough Bark

Cookie Dough Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT5M · Yield: [’16’, ’16 2″x3″ pieces’]

This Cookie Dough Bark is a classic dark chocolate bark covered with safe-to-eat sugar cookie dough cut-outs and festive sprinkles!

Ingredients

• ½ cup flour
• 5 Tablespoons unsalted butter, at room temperature
• ¼ cup sugar
• ½ tsp vanilla bean paste (see note)
• ⅛ tsp salt
• sprinkles, if desired ((I used nonpareils or colored coarse sugar))
• 8 oz chocolate, chopped ((I used 60-72% cacao))
• 3 oz candy melts ((see note))
• sprinkles and/or other toppings, if desired

Instructions For Cookie Dough

1. Preheat oven to 350° F. Spread the flour out on a baking sheet in an even layer. Toast 5-7 minutes. Remove from the oven and cool completely (see note).
2. In the bowl of a stand mixer, combine the butter and sugar. Using the paddle attachment, beat until light and fluffy.
3. Add vanilla bean paste (see note) and salt and mix to incorporate. Add flour gradually and mix until just incorporated.
4. Form the cookie dough into a disc between two layers of parchment. Roll the dough out to about ¼” thick. If you’d like to add sprinkles: remove the top piece of parchment and scatter sprinkles over the top of the dough. Replace top parchment and gently roll over with the rolling pin to push the sprinkles into the dough a bit.
5. Chill the dough for 10-15 minutes, just until the dough is easier to cut and handle.
6. Remove the top piece of parchment and cut out the shapes that you desire (each of my cutters were 1-2″ across). You may re-roll the scraps for additional cut-outs. If dough breaks when you try to cut shapes, let it warm a bit. If dough is too soft/sticky to work with, you can chill it for a few minutes to firm it up. Place cut-outs in the refrigerator until you need them (just so they’re easier to handle).

For Bark

1. Line a baking sheet (I used a half sheet pan) with parchment or a silpat (see note). Set aside.
2. Place the chopped chocolate in a heatproof bowl and microwave on 30-second intervals, stirring after each, until chocolate is smooth. Set the chocolate aside, and repeat the process for each color of candy melts you’d like to use. If candy melts are too thick after melting, you can add a few drops of vegetable oil to thin them out (add too much and it won’t harden!).
3. Be prepared to work quickly with the next steps so that you can finish them before the chocolate starts to set!
4. Pour the melted chocolate out onto the prepared pan. Spread the chocolate out into one even layer approximately 8″x12″ in size. An offset spatlua works well for this.
5. Working quickly, drizzle the melted candy melts over the surface of the melted chocolate. I did this with small piping bags, but a spoon will work, too. Swirl the candy melts with the chocolate with a toothpick or chopstick, if desired.
6. Continuing to work quickly, place the sugar cookie dough cut-outs over the top, then add sprinkles and/or other desired toppings. Allow chocolate to set (putting the bark in the refrigerator will speed this process up, but may cloud the chocolate if you leave it in there too long).
7. Once set, break the bark into pieces. If your pieces are approximately 2″x3″ you’ll get 16 pieces in all.
8. Once the chocolate is set completely and broke into pieces, store in an airtight container in a cool, dry place for up to three days.Enjoy!

10. Christmas Bark

Christmas Bark Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

Quick and Easy Christmas Bark Recipe made with Graham Crackers, Christmas M&Ms and crushed peppermint candy canes. A no-bake holiday recipe made in 10 minutes, perfect for snacking, neighbor gifts ,and holiday parties.

Ingredients

• 2 cups milk chocolate melting wafers
• 6 graham crackers
• 3 candy canes (crushed into pieces)
• 1/4 cup mini Christmas M&Ms

Instructions

1. Crush the candy cane. Open each candy cane and place in a ziplock bag. Crush the candy cane with a rolling pin, or a glass jar. Make sure to leave small pieces to get a good crunch in your bark.
2. Place 6 graham crackers on a parchment paper lined baking sheet. Align 4 graham crackers in a row with two on top making a large rectangle.
3. Melt the chocolate in the microwave in a microwave safe bowl. Melt for 30 seconds at a time and stir in between each interval of 30 seconds. Depending on the power of your microwave, a total 2 minutes, in 30 seconds intervals, melts the chocolate.
4. Pour the chocolate on top of the graham crackers. With a rubber scraper, spread the chocolate until the graham crackers are no longer visible. Evenly sprinkle the crushed candy cane on the wet milk chocolate. Sprinkle the mini Christmas M&Ms on the chocolate bark. Leave on the counter to set.
5. Once set break into small pieces and enjoy!

11. White Chocolate Bark

White Chocolate Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) white chocolate (chips or chopped bar)
• 1/3 cup (45 g) shelled pistachios, roughly chopped
• 1/3 cup (40 g) dried cranberries, roughly chopped
• 2 tbsp (10 g) shredded coconut, lightly toasted
• 1/4 tsp flaky sea salt, plus extra for finishing
• 1/2 tsp pure vanilla extract (optional)

Instructions

1. 1. Prepare and measure all ingredients. Line a baking sheet with parchment paper or a silicone mat and have your toppings ready in small bowls.
2. 2. Melt the white chocolate: use a double boiler (place a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water) or microwave in 20–30 second bursts, stirring between bursts. Heat until the chocolate is smooth and fully melted; avoid overheating (stop when mostly melted and stir to finish). If using, stir in the vanilla extract.
3. 3. Pour the melted white chocolate onto the prepared baking sheet and spread it with an offset spatula or the back of a spoon into an even layer about 1/8–1/4 inch (3–6 mm) thick.
4. 4. Immediately scatter the chopped pistachios, dried cranberries, and toasted coconut evenly over the warm chocolate. Lightly press the toppings into the chocolate so they adhere.
5. 5. Sprinkle the 1/4 tsp flaky sea salt lightly over the surface. Taste a small edged piece after it begins to set and adjust by adding a light extra pinch of salt if you prefer more contrast.
6. 6. Let the bark set at room temperature until firm (about 1–2 hours) or speed the process by chilling it in the refrigerator for 20–30 minutes.
7. 7. Once fully set, lift the parchment and break the bark into irregular pieces with your hands or cut into squares with a sharp knife.
8. 8. Serve immediately or store in an airtight container at cool room temperature for up to 1 week (refrigerate if your kitchen is warm). Enjoy as small sweet bites or packaged as a gift.

12. Chocolate Caramel Pretzel Bark

Chocolate Caramel Pretzel Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [’16’]

Chocolate Caramel Pretzel Bark. An easy homemade chocolate candy treat made with homemade salted caramel, salty pretzels, and creamy milk and semi-sweet chocolate. The perfect salty sweet combination! 

Ingredients

• 1 cup Semi-Sweet Chocolate
• 1 1/2 cups Mini Salted Pretzels
• 1 cup Milk Chocolate
• 1 cup Sugar
• 1/2 cup Butter
• 1/2 cup Heavy Cream
• 1/4-1/2 teaspoon Sea Salt
• 1 pkg. Soft Caramels ((OPTIONAL: if not making homemade caramel))

Instructions

1. Begin with a parchment lined baking sheet. To make sure the chocolate bark doesn’t stick to it, you may lightly spray the parchment or wax paper.
2. Melt the semi-sweet chocolate. This can be done in a double-boiler or in the microwave. If you choose the microwave, start off with a microwave-safe bowl. It is important when melting chocolate to reduce the microwave power to 50%. Cook the chocolate in 30-second increments, stirring well after each increment, until completely melted.
3. Press the pretzels into the chocolate immediately so the pretzels will adhere to the chocolate as it hardens.

To make Homemade Caramel:

1. In a medium saucepan, heat sugar over medium heat, stirring constantly. The sugar will begin to form clumps and will turn into an amber color. Keep stirring. Watch carefully as the sugar can easily burn.Once sugar is completely melted, add the butter. The butter will bubble so be careful.Stir the butter into the caramel until it is completely melted. Use a whisk to stir the sugar and butter. Drizzle the heavy cream into mixture and stir.Let it boil for 1-2 minutes. Remove from heat and stir in sea salt. Let set up.  Once the caramel is done, pour over the pretzels. You may not use all of the caramel. 
2. If you are using packaged caramels, melt according to the package instructions.
3. Melt the milk chocolate (see step #2). Use a spoon or flat spatula to pour over the caramel. Spread the milk chocolate almost to the edges. Cover and place in the refrigerator to chill for several hours. If you want to speed up the process, it can be placed in the freezer.Cut into squares and serve.

13. White Toffee Bark

White Toffee Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT35M · Yield: [’12’]

White Toffee Bark recipe using only two ingredients. Easy holiday baking that can fit any busy schedule, perfect for a quick dessert or baking exchange. 

Ingredients

• 2 200 g bags White Chocolate Chips
• 2 200 g bags Skor Toffee Bits

Instructions

1. Line a cookie sheet with wax paper.
2. Place white chocolate chips in medium microwave-safe bowl. Microwave at Medium for 20 seconds; stir. Continue microwaving at MEDIUM for 15 second increments, stirring after each heating, until chips are melted and smooth when stirred. Do not burn the chocolate!
3. Pour mixture onto prepared cookie sheet; spread to about 1/2-inch (1.5 cm) thickness. Gently tap cookie sheet on countertop to even out thickness of mixture.
4. Sprinkle CHIPITS Skor Toffee Bits on top of the mixture and tap the baking sheet against the counter gently so the bits set into the mixture.
5. Refrigerate about 30 minutes or until firm.
6. Break into pieces and store in cool, dry place when not being devoured.
7. Enjoy!

14. Peppermint Bark Graham Crackers

Peppermint Bark Graham Crackers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT35M · Yield: [’10’]

Peppermint Bark Graham Crackers are chocolate covered graham crackers in milk chocolate + white chocolate, and then topped with crushed peppermint candy canes to resemble peppermint bark. This Christmas treat is easy to make with only 4 ingredients!

Ingredients

• 5 whole graham cracker sheet (cut in half)
• 1 bag (10-12 oz) white chocolate melting wafers
• 1/4 cup crushed/chopped peppermint candy canes
• 1 cup milk chocolate melting wafers

Instructions

1. Line a baking sheet/cookie sheet with parchment paper.
2. Place the white chocolate melting wafers into a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until the white chocolate has completely melted and is smooth.
3. Working one graham cracker half at a time, dip it into the melted white chocolate making sure to cover the entire cracker, use a fork to help remove it from the bowl and place it on the parchment paper.Immediately sprinkle some crushed candy cane pieces over top. Repeat this process with the remaining graham cracker halves.
4. Place the baking sheet into the fridge for 10 minutes.
5. Place the milk chocolate melting wafers into a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until the milk chocolate has completely melted and is smooth.
6. Place a white chocolate covered graham cracker onto a fork and dip just the bottom of it into the milk chocolate. Place it back onto the parchment paper.Repeat with remaining crackers.* Do not dip the side with the candy canes on it! Dip the bottom of each one.
7. Allow the chocolate to set for about 10-15 minutes before serving and eating.

15. Gingerbread Cookie Bark

Gingerbread Cookie Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (225 g) white chocolate chips or chopped white chocolate
• 1 tablespoon unsalted butter (optional, for smoother melt)
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 6 small gingerbread cookies (about 100 g), roughly broken into 1/2-inch pieces
• 1/4 cup (30 g) chopped pecans or walnuts (optional)
• Pinch of fine salt
• 1/3 cup (40 g) powdered sugar
• 1 to 2 tablespoons milk (or cream), for icing
• 1/4 teaspoon vanilla extract

Instructions

1. 1) Prepare and measure all ingredients. Line a baking sheet with parchment paper and have a small bowl ready for the cookie pieces and chopped nuts.
2. 2) Place the white chocolate chips and butter (if using) in a heatproof bowl. Melt gently over a double boiler set over simmering water, stirring frequently, until the chocolate is fully melted and smooth. Alternatively, melt in short intervals in the microwave (20–30 seconds), stirring between intervals until smooth.
3. 3) Remove the melted chocolate from the heat. Stir in the ground ginger, ground cinnamon, ground cloves and a pinch of salt until evenly incorporated. Taste a small smear (cooled slightly) and adjust the spice balance if desired.
4. 4) Spread the spiced white chocolate onto the prepared parchment in an even layer about 1/8–1/4 inch (3–6 mm) thick. Work quickly before the chocolate begins to set.
5. 5) Scatter the broken gingerbread cookie pieces and chopped nuts evenly over the warm chocolate, gently pressing them in so they adhere. Reserve a few cookie crumbs for a final sprinkle if you like.
6. 6) Make the icing: whisk the powdered sugar, 1 tablespoon milk and vanilla in a small bowl. Add the remaining tablespoon of milk only if needed to reach a thick but drizzling consistency.
7. 7) Drizzle the icing over the chocolate bark in thin lines. Sprinkle the reserved cookie crumbs on top. Let the bark sit at room temperature until the chocolate and icing are fully set, or chill in the refrigerator for 15–25 minutes to speed setting.
8. 8) Once set, lift the parchment and break the bark into 8–12 irregular pieces. Taste a piece and, if desired, dust lightly with a bit more ground cinnamon before serving.
9. 9) Store leftover bark in an airtight container at cool room temperature for up to 5 days, or refrigerated for up to 10 days. Serve and enjoy.

16. Chocolate Reindeer Bark

No-Bake Chocolate Reindeer Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4M · Total: PT44M · Yield: 15

This Easy No-Bake Chocolate Reindeer Bark is one of those Christmas reindeer recipes you will make every year! Perfect for making with kids!

Ingredients

• 1 bag semi-sweet chocolate chips 12 oz
• 1/8 cup red and brown M&M’s
• 1 cup small pretzel twists
• White shimmer sugar
• Red and white candy cane sprinkles
• Small candy eyes

Instructions

1. Line a large baking sheet with parchment paper.
2. In a large microwave save bowl, heat your chocolate chips in the microwave for 3-4 minutes on 50% power, stirring every 30 seconds until melted.
3. Pour your melted chocolate into the center of your parchment paper and spread it out evenly with your spatula.
4. Break your pretzels in half and place the halves next to each other in pairs on your melted chocolate. These are the antlers.
5. While your chocolate is still melted and soft, start placing your candy eyes under the pretzels in pairs.
6. Place your M&M’s noses under your candy eyes (as in the photos).
7. Top your chocolate off with lots of sparkling sugar sprinkles and candy cane sprinkles, so that all of the empty chocolate is decorated as well.
8. Place your baking sheet in the freezer for about 30 minutes until your chocolate has hardened.
9. Once your chocolate has hardened you can begin breaking it into reindeer pieces. Gently break between each of the reindeer designs, making sure each is a full reindeer. Serve and enjoy!

17. Sugar Cookie Bark

Sugar Cookie Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT40M · Yield: [’30’]

Quick and easy cookie bark is a part cookie and part candy treat that’s ready in minutes for snacking and gifting. Great Christmas cookies for the holiday season.

Ingredients

• 1 roll refrigerated sugar cookie dough (room temperature)
• 1-1 ½ cups white melting chocolate
• 1-1 ½ cups dark melting chocolate (chocolate formulated for melting or tempered chocolate)
• Sprinkles

Instructions

1. Preheat oven to 350° F. Line a 10 ½ ” x 15 ½ ” jelly roll pan with parchment paper or foil.
2. Scatter pieces of cookie dough into the prepared pan.
3. Use a sheet of wax paper to help press and spread the cookie dough evenly across the entire pan.
4. Bake for 12-15 minutes, until all of the dough is golden brown. (The dough will puff up slightly in the oven, but will flatten after a few minutes of cool down.)
5. Remove from oven and immediately sprinkle the melting chocolate pieces over the hot dough.
6. Allow the chocolate to melt (about 10-15 minutes), then spread the melted chocolate evenly over the cookie dough surface. Add sprinkles.
7. Refrigerate the pan of cookie bark for about 15 minutes, until the chocolate firms.
8. Remove from the refrigerator. Using overhanging parchment/foil as handles, lift the cookie bark out of the pan and onto a cutting board.
9. Cut into individual pieces.
10. Store cookie bark at room temperature in an airtight container, with wax paper between layers for up to 10 days.

18. Pistachio Chocolate Bark

Easy Pistachio Chocolate Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’20’, ’20 pieces’]

A quick and easy chocolate bark recipe for chocolate lovers! At a baseline, all you need is chocolate chips and pistachios, but you can add more toppings to your heart’s delight!

Ingredients

• 12 ounces semi-sweet chocolate chips*
• 2/3 cup shelled pistachios**
• ¼ cup crispy rice cereal
• 2 Tbsp dried cranberries
• ¼ cup raw cashews
• Flakey sea salt

Instructions

1. Link a large rimmed baking sheet with a long sheet of parchment paper.
2. If desired, pulse the pistachios in a food processor until they are roughly chopped. You can also carefully chop them using a sharp knife on a cutting board, or leave them whole.
3. Transfer the chocolate chips to a microwave-safe bowl.
4. Microwave for 30-second intervals, stirring well in between each interval, until the chocolate chips are 90% of the way melted. This takes 4 (30-second) intervals for me.
5. Avoid over-cooking and burning the chocolate. Note: if you’re familiar with using a double boiler, feel free to use this technique using a small saucepan instead of microwaving the chocolate.
6. Pour the melted chocolate on the prepared baking sheet.
7. Sprinkle the chopped pistachios over the melted chocolate. Gently press the pistachios into the melted chocolate.
8. If you’d like, you can make two different types of chocolate bark using various toppings.
9. Transfer the sheet pan to your refrigerator (if you have room) and refrigerate until the chocolate has completely set up, about 15 to 20 minutes. Break the chocolate into smaller hunks. Enjoy, or give as edible gifts!
10. If you don’t have room in your refrigerator, leave the pistachio bark on the counter. It will solidify, but will take about 2 hours.

19. Pistachio and Pomegranate Frozen Yogurt Bark

Pistachio And Pomegranate Frozen Yogurt Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘8’]

This colourful and healthier Pistachio and Pomegranate Frozen Yogurt Bark make an easy yogurt snack or dessert for the whole family.

Ingredients

• 2 cup (500ml) low fat Greek yoghurt
• 1.5 tbsp maple syrup ((optional))
• 3 tbsp pomegranate seeds
• 3 tbsp pistachios nuts (chopped)

Instructions

1. Mix together yogurt and maple syrup in a bowl until combined.
2. Decant yogurt into a silicon baking tray and spread out the yogurt to an even thickness and pop any air bubbles that may be in the yogurt.
3. Top the yogurt with the pomegranate seed and pistachio nuts.
4. Gently lift and tap the tray a few times so that the pomegranate seed and pistachio nuts slight sink into the yogurt.
5. Freeze for 4 hours, then break into bits and serve or store in the freezer.

20. Chocolate Wow Butter Cookie Bark

Chocolate Wow Butter Cookie Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘9’, ‘9 Servings’]

This Chocolate Wow Butter Cookie Bark is made with homemade Wow Butter Cookies and is simply delicious. This recipe is gluten free, egg free, nut free and can easily be vegan by using allergy friendly chocolate!

Ingredients

• 8 oz melted chocolate (chopped (make sure to use allergy friendly for vegan- I used dark chocolate))
• 5 or more wow butter cookies (chopped)

Instructions

1. Line a small baking dish with parchment paper. I used an 11×7 inch. Set aside.
2. Place the chopped chocolate in a microwave safe bowl. Microwave in 15 second increments, stirring after each time, until fully melted.
3. Pour all but 2 tablespoons of the chocolate into the lined pan. Spread the chocolate out with a small spatula or the back of a spoon.
4. Sprinkle the chopped cookies on top of the melted chocolate.
5. Drizzle the remaining chocolate over the top and freeze for 15-20 min or until solid. Take out of the freezer and break into chunks. You can of course cut it with a knife, but I prefer the rustic look when making chocolate bark. Enjoy!
6. NOTE: You can use any cookies you love for this recipe, including store bought.

21. Matcha Bark

White Chocolate Matcha Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT80M · Yield: [‘8’]

This White Chocolate Matcha Bark is the perfect festive and healthy twist on traditional chocolate bark. Great for gifting with sugar free, vegan, and keto options for healthy snacking year round.

Ingredients

• 10.5 ounces white chocolate chips
• 1 teaspoon matcha powder
• 1 teaspoon coconut oil
• 3 tablespoons dried cranberries
• 3 tablespoons dried shredded coconut
• dash salt

Instructions

1. Place parchment paper on a baking sheet.
2. Break the white chocolate into a medium glass bowl Add the coconut oil.
3. Place on top of a double boiler and heat over simmering water until melted.
4. Alternatively, place oil and chocolate in the microwave and cook for 90 seconds. Heat for 30 seconds at a time (stirring after every 30 second period) until it’s completely melted.
5. Once chocolate is melted, add matcha powder and stir to combine.
6. Using a spatula, spread the chocolate mixture onto the parchment.
7. Cool at room temperature for approximately 5 minutes.
8. Sprinkle grated coconut and cranberries on top while the bark is still very soft.
9. Place in the fridge for an hour, or until completely firm. Remove from fridge and break the bark into large pieces as desired.

22. Chocolate Peppermint Bark

Chocolate Peppermint Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT73M · Yield: [’12’, ’12 Cups’]

Chocolate Peppermint Bark is made into individual round shapes instead of the traditional one large bark. It not only eliminates the need for breaking peppermint bark into chunks but also makes perfect individual portions that is ideal for packaging and gifting!

Ingredients

• 6 ounces semi sweet chocolate chips
• 8 ounces white chocolate chips
• 1/4 teaspoon peppermint extract
• 3 to 4 candy canes (crushed)

Instructions

1. Line a standard muffin pan with paper liners and set aside.
2. Add semi sweet chocolate chips into a medium microwave safe bowl and microwave for 50 to 60 seconds, stirring every 20 seconds, until mostly melted. Remove bowl from microwave and continue stirring until fully melted.
3. Evenly divide melted chocolate into the prepared muffin pan, give the pan a few taps on the counter to help chocolate settle evenly. Refrigerate for 5 to 10 minutes.Tip: Place the pan in the refrigerator for not longer than 10 minutes. You don’t want it to set for too long and completely harden, or else the layers will separate. You want it still a bit soft so the layers adhere together.
4. Add white chocolate chips into a another medium microwave safe bowl and microwave for 50 to 70 seconds, stirring every 20 seconds, until melted and smooth. Stir in peppermint extract.
5. Evenly divide melted white chocolate on top of the dark chocolate, give the pan a few taps on the counter to help white chocolate settle evenly. Top with crushed candy canes. Place pan in the refrigerator to harden.
6. To crush candy canes, place unwrapped candy canes in a zip lock bag and crush using rolling pin or a meat mallet, until crushed.

23. Christmas Tree Peppermint Bark

Christmas Tree Peppermint Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT15M · Total: PT35M · Yield: 1

Peppermint bark is ridiculously easy to make. Use cookie cutters for Christmas Tree Peppermint Bark and you have an indulgent luxurious looking treat that’s great for gifting!

Ingredients

• Cookie Cutters
• 2 Decorator Bags
• Chocolate (I used Ghirardelli Chocolate Baking Bars) But you can use any kind of chocolate you like. I like the
• Wilton Candy Cane Color Burst Melts*
• Crushed Candy Cane (crush your own or I like to use crushed candy cane pieces in the baking aisle)
• Parchment or Waxed paper lined sheet pan
• Clear Plastic Bags, Ribbon and tags (for gifting)

Instructions

1. Place the cookie cutters in refrigerator until ready to fill.
2. Line your baking sheet with parchment or waxed paper.
3. Place chocolate pieces in decorator bag (filling about 1/2 way), twist top of bag, place in microwave on 50% power for 30 seconds. Remove bag and “knead” chocolate. Place bag back in microwave and repeat until chocolate is melted.
4. Remove cookie cutters from refrigerator and place on lined baking sheet.
5. Snip the tip off the end of the decorator bag
6. Use the chocolate filled bag to pipe the chocolate into the cookie cutters (*you may need to hold onto the cookie cutter while you do this). Be sure to get into all of the corners.
7. Place the pan of chocolate filled cookie cutters into freezer for about 10 minutes for chocolate to “set”.
8. Place Wilton Candy Cane Burst Melts into another decorator bag, and repeat melting process as you did for chocolate.
9. Remove pan from freezer, snip the tip of the decorator bag and pipe the Candy Cane Burst Melts on top of the chocolate.
10. Sprinkle with Crushed Candy Cane pieces.
11. Place in freezer for about 10 minutes to set.
12. Once the chocolate has hardened, remove from the cookie cutters by gently pressing with your thumbs.
13. Wrap a few pieces of bark in a clear cellophane bag tie with ribbon, attach clean cookie cutter and a cute tag!
14. If you’re using a decorative box or tin, put a piece of wax paper in that covers the bottom and sticks over the sides. Once you’ve filled the container, flip the wax paper over the top and cover. If you’re using a plate, or cute dish, like I found at Michaels, arrange the bark and cover with plastic wrap.
15. Will keep in fridge for 5-6 weeks

24. Chocolate Pomegranate Ginger Bark

Chocolate Pomegranate Ginger Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT40M · Yield: [’10’, ’10 servings’]

adapted from Fine Cooking

Ingredients

• 10 oz. bittersweet chocolate (60% cacao, broken into 1-inch pieces)
• 1 cup fresh pomegranate seeds (from 1 large pomegranate)
• 1-1/2 Tbs. minced candied ginger
• 1/4 tsp. fine sea salt

Instructions

1. Line a baking sheet with parchment paper.
2. Put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute.
3. Stir with a spatula until the chocolate is completely melted and smooth, heating in additional 15-second increments, if necessary.
4. Gently stir most of the pomegranate seeds (reserve a tablespoon or so), and the ginger (break up any clumps with your fingers), into the chocolate.
5. Scrape the chocolate mixture onto the baking sheet and spread it into an 8×10-inch rectangle.
6. Sprinkle the remaining pomegranate seeds, along with the sea salt, evenly over the top, pressing them into the chocolate. refrigerate until fully set, about 30 minutes.
7. Break the bark into chunks with your hands (be careful not to crush the seeds), and serve.

25. Chocolate Pecan Bark with Rosemary

Chocolate Pecan Bark with Rosemary is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [’30’, ’30 pieces of bark’]

This 3-ingredient chocolate pecan bark is full of mouthwatering flavors from buttery pecans and aromatic rosemary. It’s easy, delicious, makes a great holiday gift, and all it takes is 15 minutes!

Ingredients

• 16 ounces dark chocolate (60% or higher), chopped
• 1 cup pecans, toasted and roughly chopped
• 2-3 sprigs of fresh rosemary
• flaky sea salt (to taste)

Instructions

1. Line a baking sheet with parchment paper.
2. Gently melt the chocolate using a double boiler or microwave method (see Recipe Notes section above). Remove from heat. Pour chocolate onto parchment-lined baking sheet.
3. Evenly sprinkle the pecans, rosemary and sea salt over the chocolate edge to edge.
4. Using the back of a spoon, gently push the pecans, rosemary, and salt down to make sure they are adhered to the chocolate.
5. Place the baking sheet in the refrigerator for 15 minutes or until firm.

26. Swirled Peppermint Bark

Swirled Peppermint Bark Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT2M · Total: PT1H17M · Yield: 1

Dark chocolate, white chocolate and candy cane pieces swirled together for a fabulous holiday treat!

Ingredients

• Equal Parts dark and white chocolate melts, melted according to package directions*
• ¼ teaspoon peppermint extract
• Candy canes, crushed, about ¼+ cup

Instructions

1. Line a baking pan with parchment.
2. Gently melt the dark chocolate in the microwave. Pour on the dark chocolate and spread out over parchment with an offset spatula.
3. Gently melt the white chocolate. Mix in peppermint extract and mix to combine. Pour the white chocolate on top in lines from one short end to the other.**
4. Use the tip of a table knife to cut through the chocolate from one long side to the other.
5. Sprinkle on the crushed candy cane pieces.
6. Chill until hard, then break into pieces.

27. Eggnog Bark

Eggnog Bark Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) white chocolate, chips or finely chopped
• 2 tbsp heavy cream
• 2 tbsp prepared eggnog (store-bought)
• 1/2 tsp rum extract (or 1 tbsp dark rum, optional)
• 1/4 tsp ground nutmeg, plus extra for sprinkling
• 1/4 tsp ground cinnamon
• 1/3 cup crushed gingersnap cookies (about 35 g)
• 1/4 cup chopped toasted pecans (or walnuts)
• 2 tbsp dried cranberries (optional)
• Pinch flaky sea salt

Instructions

1. 1. Prepare and measure: line a baking sheet with parchment paper, measure and set out all ingredients. Preheat the oven to 350°F (175°C) only if you plan to toast nuts in the oven; otherwise you can toast them in a skillet.
2. 2. Toast the nuts (optional): spread the chopped pecans on a small baking sheet and toast 6–8 minutes, or toast in a dry skillet over medium heat 3–4 minutes until fragrant. Let cool.
3. 3. Warm the cream and eggnog: in a small saucepan, combine the heavy cream, eggnog, and rum extract (if using). Warm over low–medium heat until it begins to steam and tiny bubbles appear at the edge — do not boil.
4. 4. Melt the white chocolate: place the white chocolate in a heatproof bowl. Pour the hot cream/eggnog mixture over the chocolate and let sit 30–45 seconds. Stir gently until the chocolate is fully melted and the mixture is smooth.
5. 5. Flavor the ganache: stir in the ground nutmeg and ground cinnamon until evenly incorporated. Taste a small dab on a spoon (cooled slightly) and, if desired, add a pinch more nutmeg or a little flaky salt to balance sweetness.
6. 6. Spread the bark: pour the chocolate mixture onto the prepared parchment and spread to an even layer about 1/4 inch (6 mm) thick using an offset spatula or the back of a spoon.
7. 7. Add toppings: immediately sprinkle the crushed gingersnaps, toasted nuts, dried cranberries, a light dusting of extra nutmeg, and a few flakes of sea salt over the warm chocolate. Press gently so the toppings adhere.
8. 8. Chill until set: transfer the baking sheet to the refrigerator and chill 1–2 hours, or until the bark is firm to the touch.
9. 9. Break and serve: remove from the fridge, lift the parchment and break the bark into 8–10 pieces. Arrange on a platter and serve. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

28. Dark Chocolate Bark with Fruits and Nuts

Dark Chocolate Bark with Fruit and Nuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT30M · Yield: [’20’, ’20 Pieces’]

This easy better-for-you dessert option is made with dark chocolate, nuts, seeds, and dried cherries create the ultimate sweet and salty treat!

Ingredients

• 10 oz dark chocolate
• 1 Tbsp ground flaxseed
• 2 Tbsp almonds (rough chopped)
• 2 Tbsp pistachios (shells removed and rough chopped)
• 2 Tbsp pepitas (rough chopped)
• 2 Tbso dried cherries (rough chopped)
• Optional: flaky sea salt

Instructions

1. Line a baking sheet with parchment paper and set aside
2. On a medium to large sized cutting board, rough chop your nuts, seeds, and dried cherries (enough to ensure you do not have any full-sized pieces). Mix all topping pieces together and set aside.
3. In a double boiler over medium-high heat, melt the chocolate with the ground flax. Stir frequently until no large pieces of chocolate remain.*
4. Spread the melted chocolate into a thin, even layer on the lined baked sheet.*
5. Sprinkle your chopped nuts, seeds, and cherries evenly over the melted chocolate.  If you’re using the optional flaky sea salt, sprinkle evenly over the nuts and seeds.
6. Place your pan of chocolate bark on an even surface in the fridge to cool for at least 15 minutes, until the chocolate has set.
7. Once the chocolate is set, use your hands to break the chocolate bark into 20-30 pieces.
8. Store your chocolate bark in an air-tight container in the fridge or on your counter for up to one week.

29. Cranberry Bliss White Chocolate Bark

Cranberry White Chocolate Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT80M · Yield: [’16’, ’16 pieces’]

This festive cranberry white chocolate bark is loaded with chewy dried cranberries and orange zest, and takes minutes to prepare! Homemade chocolate bark is the perfect no-bake treat to make for Christmas, and it’s great for snacking and gifting.

Ingredients

• 16 ounces good-quality white chocolate, (divided (set aside 2 oz.))
• Zest of one large lemon
• 1/2 cup dried cranberries, (left whole)
• 1/2 cup dried cranberries, (chopped)
• Zest of one orange

Instructions

1. Line a baking sheet with parchment or a silicone baking sheet.
2. Place a heat proof bowl over a pot of simmering water and add the chocolate.
3. Stir until almost completely melted, remove from heat, and stir in lemon zest and whole dried cranberries.
4. Working quickly, pour the chocolate onto the lined baking sheet, and using a spatula, spread it into an even layer about a 1/4-inch thick.
5. Immediately after spreading out the chocolate, sprinkle the chopped dried cranberries and orange zest over the top. Gently press the toppings into the chocolate.
6. Place the sheet pan in the fridge until the chocolate has firmed up, about 1 hour.
7. Melt remaining 2 oz. chocolate, transfer into a small sandwich bag, cut off the tip and drizzle over the bark. Return to the refrigerator for a few minutes to firm up.
8. Break the bark into pieces.
9. Store the bark in an airtight container in a cool, dark place or in the refrigerator for up to one month.

30. Melted Snowman Chocolate Bark

Melted Snowman Chocolate Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’]

Chocolate snowman bark is as fun to make as it is to eat!

Ingredients

• 4 cups (700g) milk chocolate
• 15 (20g) white chocolate melting wafers
• 24 Candy eyes
• 24 Pretzel sticks
• Orange candies (or fondant)
• Edible pen

Instructions

1. Melt chocolate according to the package instructions and spread it out in an even layer on top of parchment paper.
2. Use 3 white chocolate wafers to form each snowman, placing onto the melted chocolate.
3. Quickly place on the eyes and noses, then draw on each mouth with an edible pen.
4. Position the pretzel sticks as snowman arms.
5. Let set for about 15 minutes (or longer) in the refrigerator until the chocolate has hardened.
6. Break or cut the bark into pieces.

31. Holiday Yogurt Bark

Holiday Yogurt Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [‘8’]

This holiday yogurt bark is an easy and delicious cold treat. Make it festive by adding chopped pistachios and dried cranberries.

Ingredients

• 2 cups unsweetened coconut yogurt
• 2 tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract
• pinch of salt
• 1/2 cup shelled pistachios (chopped)
• 1/2 cup dried cranberries

Instructions

1. In a medium mixing bowl, add the yogurt, maple syrup, vanilla extract, and salt and mix until combined.
2. Pour over a baking sheet lined with wax paper or aluminum foil. Spread out evenly. Yogurt mixture should be about 1/4-1/2 inch thick.
3. Top with chopped pistachios and dried cranberries and gently press them into the yogurt.
4. Place in the freezer for two hours until frozen solid. Chop into pieces and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.