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2-Ingredient Cocoa Crunch Bark Recipe Everyone Loves

2-Ingredient Cocoa Crunch Bark

A crisp, chocolatey bark made with semisweet or dark chocolate and crisp rice cereal. It comes together quickly and sets into easy-to-break pieces in the refrigerator.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Semisweet or dark chocolate chips, or chopped chocolate
  • 2 cups Crisp rice cereal

Method
 

Step-by-Step
  1. Line a rimmed baking sheet with parchment paper, making sure the paper lies flat and covers the surface.
  2. Place the chocolate in a microwave-safe bowl. Microwave in 20- to 30-second intervals, stirring after every interval, and stop when only a few small unmelted pieces remain. Stir until the residual heat melts the chocolate completely and the mixture is smooth.
  3. Fold the crisp rice cereal into the melted chocolate gently. Mix just until the cereal is evenly coated, taking care not to crush it.
  4. Transfer the mixture to the parchment-lined baking sheet and spread it into an even layer about 1/4 inch thick.
  5. Refrigerate the bark for 30 to 60 minutes, or until firm.
  6. Break or cut the bark into pieces. Store the finished bark in an airtight container at cool room temperature or in the refrigerator.

Notes

Use good-quality baking chocolate or chocolate chips for the smoothest texture. Keep water and steam away from the chocolate because even a small amount can cause it to seize. For milk chocolate, use about 1 3/4 cups cereal if you prefer a more chocolate-forward bark. For cleaner pieces, score or cut the bark when it is almost set but not fully hard.