Sweet tooth begone! With Kitchen Sink Chocolate Bark, cravings are satisfied and taste buds are delighted. It’s rich, creamy, and filled with your favorite toppings – choose whatever you love!
A rich bark that includes all of the toppings
I used to think that bark was reserved to only the holiday season. I don’t know why, but it was just one of those food-holiday associations that I had! It’s the same way people don’t usually eat traditional thanksgiving foods (stuffing, green bean casserole, etc.) at other points in the year.
At least… I didn’t! But then I realized that I was holding myself back from seriously great foods all throughout the year, and I let go of my food stigmas. Lo and behold, we’re making kitchen sink bark in February!
And boy, is it a treat. This bark is rich and creamy and filled with the best toppings, because we’re choosing our very own favorites! I recommended a bunch below, but this is a recipe that you can really run with depending on what you enjoy.
Ingredients in kitchen sink bark
We need only two main ingredients: chocolate and coconut oil. From there, it’s just the add-ons and salt!
- Chocolate: First, you’ll need 3 cups of chocolate. You can use chocolate chips or chopped chocolate bars!
- Coconut oil: We will mix the chocolate with 2 tbsp of coconut oil to get a creamy, spreadable chocolate.
- Toppings: For the fun part, add 1/2 cup of each of your preferred toppings. For the full kitchen sink effect, include crushed pretzels, M&Ms, mini marshmallows, shredded coconut, chopped almonds, and granola.
- Salt: Finally, grab your sea salt for flaking on top!
What you’ll need to make this recipe
When it comes to supplies for bark, things couldn’t be simpler. A cutting board will come in handy if you’re using candies, though it’s definitely not required. The essentials include a microwave-safe bowl, baking sheet, parchment paper, and spatula!
For measuring, you’ll need 1 tbsp, 1/2 cup, and 1 cup.
How to make kitchen sink chocolate bark
Chocolate almond bark (or chocolate blank bark depending on the add-ins you use) begins by melting the chocolate and spreading it onto a baking sheet. Then, we’ll top with all of the goodies and wait! This recipe takes about 5 minutes of prepping, and then 2 hours to set in the fridge. Easy-peasy!
To begin, place the chocolate and coconut oil in a microwave safe dish and melt in the microwave in 30 second increments until fully melted.
Line a baking sheet with parchment or wax paper.
Then, pour the melted chocolate onto the sheet and spread evenly. If doesn’t have to go all the way to the edges, depending on how thick you’d like the bark to be.
Sprinkle the toppings evenly over the top.
Refrigerate for at least 2 hours before flaking with sea salt and breaking into pieces.
Bark should be kept in either the refrigerator or the freezer. Since it’s just coconut oil, chocolate, and candy/toppings, it will get melty at room temperature!
If you liked this recipe, you’ll want to try these!
By now you know that there are no shortage of chocolate recipes on my blog. Here are some more great ideas for all of the chocolate lovers out there!
- Healthy Chocolate Peanut Butter Banana Muffins
- Paleo Chocolate Donuts with Coconut Glaze
- Healthy Chocolate Chia Seed Pudding
- Healthy Chocolate Chip Cookie Skillet
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
- In a microwave safe dish, melt the chocolate with the coconut oil in 30 second increments until completely melted.
- Line a baking sheet with parchment or wax paper.
- Pour melted chocolate onto sheet and spread evenly. It doesn’t have to go all the way to the edges, depending on how thick you want your bark.
- Sprinkle toppings evenly over top.
- Refrigerate at least 2 hours before sprinkling with flake salt and breaking into pieces. Store in fridge or freezer!
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