Chocolate Crack Bark
Creamy chocolate with whatever add-ins you want for the most delectable chocolate crack bark. Enjoy every creamy, crunchy bite!
I can’t think of any dessert I love more than one that’s made with chocolate.
What I love about this particular chocolate recipe is it’s so versatile.
Add or take out whatever you like. Either way, you can’t go wrong when melting chocolate and adding in the things you love.
So, enjoy and have fun creating! Oh, and the kids will have fun too. It’s a great food craft you can make together for any occasion.
Chocolate Crack Bark
Yields: 24 servings
Calories: 176 with the ingredients I used
Ingredients:
- 12 ounces semisweet or bittersweet chocolate, chips or bar
- 2 ounces unsweetened chocolate, chips or bar
- 3 ounces milk chocolate, chips or bar
- 1 cup chopped pecans
- 1/2 cup chopped walnuts
- 3/4 cup dried orange scented cranberries, I found these at Trader Joes
- 1/2 cup raisins
- 3 tbsp flaxseeds, not meal, the whole seed
Directions:
- Line a cookie sheet with tin foil then lay a piece of parchment paper over that. Set aside.
- Chop up all the chocolate into medium pieces using a serrated knife.
- In a double boiler, I made my own by placing a heatproof glass bowl over a pot of simmering water. (Make sure the water does not touch the bottom of the glass bowl) place all the chocolate into the glass bowl except for about 3/4 of a cup. Using a rubber spatula, gently mix the chocolate until completely melted. Then add the 3/4 cup of chocolate into the mixture and continue to mix gently until all is melted again. Take off the heat and stir in the nuts, flax, and dried fruit. Make sure all is incorporated.
- Pour onto prepared baking sheet and carefully spread out. Using an offset spatula is helpful. Let sit on the counter for about 15 minutes then place in fridge for at least 30 minutes. When you take out of fridge, break on the side of a cutting board into medium to large shards of chocolate bark.
- Store in the fridge for up to 5 days. When you take out, let chocolate sit on counter to warm up a bit.
Enjoy the chocolate deliciousness! 
Print recipe below
Chocolate Crack Bark
Ingredients
- 12 ounces bittersweet or semisweet chocolate
- 2 ounces unsweetened chocolate
- 3 ounces milk chocolate
- 1 cup chopped pecans
- 1/2 cup chopped walnuts
- 3/4 cup dried orange scented cranberries, I found these at Trader Joe's
- 1/2 cup raisins
- 3 tbsp flax seeds, not the meal the whole seed
Instructions
-
1.Line a cookie sheet with tin foil then lay a piece of parchment paper over that. Set aside.
2.Chop up all the chocolate into medium pieces using a serrated knife.
3.In a double boiler, I made my own by placing a heatproof glass bowl over a pot of simmering water. (Make sure the water does not touch the bottom of the glass bowl) place all the chocolate into the glass bowl except for about 3/4 of a cup. Using a rubber spatula, gently mix the chocolate until completely melted. Then add the 3/4 cup of chocolate into the mixture and continue to mix gently until all is melted again. Take off the heat and stir in the nuts, flax, and dried fruit. Make sure all is incorporated.
4.Pour onto prepared baking sheet and carefully spread out. Using an offset spatula is helpful. Let sit on the counter for about 15 minutes then place in fridge for at least 30 minutes. When you take out of fridge, break on the side of a cutting board into medium to large shards of chocolate bark.
5.Store in the fridge for up to 5 days. When you take out, let chocolate sit on counter to warm up a bit.
Recipe Notes
Enjoy the chocolate deliciousness!
Love chocolate! 
For more chocolate recipes, check out…. Thick Crispy Chocolate Bars with Peanut Butter Frosting
Or….
Enjoy them all!
Thanks for stopping by today! I hope you enjoyed the chocolate deliciousness.
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Please stop back again soon. There’s so many more recipes to see both sweet and savory. New ones too.
Bye for now…
