This easy and endlessly customizable chocolate bark comes together in just five minutes using only two main ingredients. I love how quick it is to prepare and how flexible the toppings can be. Whether I start with dark, milk, or white chocolate, I always end up with something festive, fun, and incredibly satisfying. It’s my go-to treat for last-minute gifting, holiday snacking, or movie nights at home.

Why You’ll Love This Recipe

I like how simple this recipe is—there’s no baking, no fancy tools, and I usually have everything I need already in the pantry. It’s the perfect recipe for getting creative or letting kids help in the kitchen. I can make a big batch, break it up, and hand it out as homemade gifts, or I can keep it all to myself (which honestly happens more often than not). With endless flavor combinations and such a short prep time, this bark never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 10–12 oz chocolate chips or candy melts – I use milk, dark, semi-sweet, or white chocolate depending on what I’m in the mood for. Candy melts or almond bark give a smoother and shinier finish, while chocolate chips are always convenient.

• 1 teaspoon vegetable shortening or vegetable oil – I always add this to help the chocolate melt smoothly. It’s especially helpful when I’m working with white chocolate chips, which can be tricky to melt without seizing.

• Toppings of your choice – This is where I get creative. I dig through my pantry and pull out whatever sounds good:

  • Crushed candy canes or peppermint candies – Perfect for a cool and festive crunch

  • Holiday or regular M&Ms – These add fun color and a pop of chocolate

  • Chopped Oreos or other cookies – Great for a cookies-and-cream flavor

  • Chopped peanut butter cups – I love the salty-sweet combo

  • Chopped pretzels and Rolos – Sweet, salty, and caramel-y in every bite

  • Almonds, toffee bits, and cocoa nibs – For a rich, nutty variation

  • Dried cranberries and pistachios – Adds a tart, chewy, and nutty twist

  • Mini pretzels, candy eyes, and red M&Ms – I use these for fun, reindeer-themed bark

  • Creamy peanut butter – I warm it up and swirl it into the chocolate for extra richness

Directions

1. I start by lining a 10×15-inch baking sheet with wax paper.

2. I place the chocolate chips or candy melts in a microwave-safe bowl and stir in the oil or shortening.

3. I microwave on 50% power in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.

4. I spread the chocolate in an even layer over the prepared baking sheet.

5. I quickly sprinkle my chosen toppings across the surface before the chocolate begins to set.

6. I chill the bark in the refrigerator until firm, usually about 15–20 minutes. Then I break it into pieces and it’s ready to serve or store.

Servings and timing

This recipe makes about 12 servings. The prep time is just 5 minutes, and I let the bark chill for an additional 15–20 minutes before breaking it apart. There’s no baking, which makes this one of the quickest treats I can make.

Variations

Here are some of my favorite bark flavor combos:

• Peppermint White Chocolate Bark – Crushed candy canes sprinkled over white chocolate

• M&M Bark – I use holiday-themed or classic M&Ms for a colorful twist

• Oreo Cookie Bark – Chopped cookies over white chocolate for a cookies-and-cream effect

• Peanut Butter Cup Bark – Chopped peanut butter cups on milk or semi-sweet chocolate

• Caramel Pretzel Bark – Chopped Rolos and pretzels over a milk chocolate base

• Almond Toffee Bark – Almonds and toffee bits over dark chocolate for a more grown-up flavor

• Peanut Butter Swirl Bark – Warmed peanut butter swirled into melted chocolate, topped with chopped peanuts

• Pistachio Cranberry Bark – White chocolate with chopped pistachios and dried cranberries

• Reindeer Bark – Mini pretzels for antlers, candy eyes, and a red M&M nose make this one super fun

Storage/Reheating

I store chocolate bark in an airtight container in the refrigerator. Depending on the toppings I’ve used, it will last from 4 days to about 2 weeks. Candy-topped bark lasts longer, while anything with pretzels or cookies tends to get a bit soft or stale over time. I don’t reheat it—bark is best served chilled or at room temperature.

FAQs

What kind of chocolate works best for this bark?

I use whatever I have—chocolate chips, almond bark, or candy melts. If I want a glossy, smooth finish, I go with candy melts. Chocolate chips are great too but can sometimes turn a little cloudy after chilling.

Why should I add oil or shortening to the chocolate?

Adding a little oil or shortening helps prevent the chocolate from seizing during melting. I’ve found it especially helpful with white chocolate chips, which tend to be more finicky.

Can I make this bark ahead of time?

Yes! I often make it several days in advance and keep it in the fridge. It’s perfect for prepping holiday gifts or having treats ready before a party.

How thin should I spread the chocolate?

I usually spread the chocolate about ¼ inch thick. It sets faster that way and breaks easily into snackable pieces.

Can I freeze chocolate bark?

Yes, I freeze it all the time. I separate layers with parchment paper and store them in an airtight container. When I’m ready to serve, I let it thaw in the fridge to prevent any condensation.

Conclusion

This 5-minute chocolate bark recipe is one of my holiday staples. It’s quick, no-fuss, and endlessly customizable. Whether I’m making it for myself, gifting it to friends, or letting the kids pick their own toppings, it’s always a hit. The ease and versatility make it one of those recipes I’ll never get tired of making.

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