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Easy Nutcracker Bark Recipe for the Holidays

Easy Nutcracker Bark Recipe for the Holidays

A festive two-layer chocolate bark covered with mixed nuts, pistachios, dried cranberries, candy-coated chocolates, and optional flaky sea salt. This easy holiday treat makes about 24 pieces.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Chocolate Layers
  • 12 ounces Semisweet or bittersweet chocolate, chopped, or chocolate chips
  • 12 ounces White chocolate or vanilla melting wafers
Toppings
  • 1 cup Roasted salted mixed nuts, such as almonds, peanuts, cashews, and pecans
  • 1/2 cup Shelled pistachios
  • 1/2 cup Dried cranberries
  • 1/2 cup Red and green candy-coated chocolates
Optional Finishing Touches
  • 1/4 teaspoon Flaky sea salt
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Line a rimmed baking sheet with parchment paper, making sure the paper lies flat so the bark will have an even base.
  2. Melt the semisweet or bittersweet chocolate in a completely dry microwave-safe bowl in 20- to 30-second intervals, stirring well after each interval. Continue until smooth, or melt it gently over a double boiler.
  3. Pour the melted dark chocolate onto the prepared baking sheet and spread it into an even layer approximately 1/4 inch thick.
  4. Chill the dark chocolate for 10 to 15 minutes, just until its surface is set but not completely hard.
  5. Melt the white chocolate or vanilla melting wafers separately with the same gentle microwave or double-boiler method. Stir in the vanilla extract if using.
  6. Spread the white chocolate over the partially set dark chocolate. For a marbled look, drag a skewer or knife lightly through both layers.
  7. Immediately scatter the mixed nuts, pistachios, dried cranberries, candy-coated chocolates, and flaky sea salt over the soft white chocolate. Press the larger toppings in gently so they stay attached.
  8. Refrigerate the bark for 45 to 60 minutes, or until both chocolate layers are completely firm.
  9. Break or cut the chilled bark into irregular pieces. Store the pieces in an airtight container in a cool place or in the refrigerator.

Notes

Keep every bowl, spoon, spatula, and baking sheet completely dry because even a small amount of water can cause chocolate to seize. Add toppings while the chocolate is soft and press large nuts or candies in lightly.