Christmas M&M’s Chocolate Bark

Christmas M&M’s Chocolate Bark

This recipe for Christmas M&M’s Chocolate Bark is one of the easiest recipes and always comes out perfect. The recipe has just three ingredients and makes great edible gifts. 

 

 

Look how festive this Christmas bark comes out.

Not only does it look great, it tastes even better.

The recipe is very versatile. You can change around the M&M’s for any occasion.

And, since the recipe uses your favorite flavor of chocolate chips and Christmas M&M’s, maybe you want to add some nuts or holiday sprinkles for added texture.

The skies the limit for this easy-peasy and delicious chocolate bark.

For this recipe, I used a mixture of milk chocolate chips and semisweet chocolate chips.

There weren’t enough of each chocolate to make a batch of chocolate bark so, I mixed the two half full bags and the result was so good.

But, using one chocolate alone works just as good for a really yummy Christmas M&M’s Chocolate Bark.

I must tell you, I serve this every year for the holidays and the Super Bowl.

For that, I try to find the colors of the team we are rooting for. 

 The smooth chocolate and the crunchy M&M’s work so well together.

You can also use white chocolate.

The only issue with white chocolate chips are they don’t melt as well as the other chocolate chips.

So, my suggestion, use some white almond bark or white chocolate candy melts.

Both should be found at any craft store or online too.

However, if you use any of the chocolate chips, you can add white chocolate chips into the melted chocolate just not melted.

That would taste so yummy.

When I serve this for the holidays, it’s put on the dessert table and there is never one piece left when it’s time for everyone to leave.

I’m telling you, sometimes the most simple recipes turn out the best.

Remember, change around the M&M’s for all other holidays.

Or, when you want a sweet treat you can use up any leftover M&M candies or just the regular ones that are always sold throughout the year.

I hope you make this simple recipe and enjoy as much as my family and friends do. 

Christmas M&M’s Chocolate Bark

Yields: about 12 to 15 pieces, this depends on how you break the chocolate up

 

What you’ll need to make chocolate bark…

 

Equipment:

• rimmed baking pan or cookie sheet
• parchment or wax paper
• rubber spatula
• microwave or double boiler on the stove

 

Ingredients:

• 2 cups chocolate chips, semisweet, milk, or bittersweet all work great for this recipe. (for white chocolate, read my suggestions above)
• 1 cup or more Christmas M&M’s candies
• 3/4 level teaspoon solid refined coconut oil, this is optional, gives the chocolate a nice shine and helps to harden the chocolate faster and keep its shape
• full printable recipe is below in recipe box

 

 

 

 

 

 

 

 

 

 

 

 

 

How these are made…

 

 

1. Line a rimmed baking pan or cookie sheet with parchment or wax paper. Set aside.
2. If using the microwave, pour the chocolate chips into a microwave safe bowl or glass measuring cup along with the solid coconut oil. Leave out about 2 tablespoons of the chips. 
3. Heat for 20 second increments. Stir with the rubber spatula after each 20 seconds. When you see the chocolate has just about all melted after stirring, pour the last 2 tablespoons of chips into the melted chocolate. Keep mixing with the spatula. The added chips should melt almost right away. If they don’t. Just put the bowl back into the microwave for 10 seconds and then mix again until shiny. 
4. If using a double boiler, make sure the water on the bottom does not touch the bowl the chips and coconut oil are in. Heat the water to a simmer. Do the same step above by leaving out 2 tablespoons of the chips until the chocolate is almond melted. Stir with the rubber spatula until shiny and melted. 
5. Grab the lined baking/cookie sheet and pour the chocolate onto the pan. Using the rubber spatula spread into an even layer. Not too thin but not too bulky either. Gently place the M&M’s over the chocolate, as much or as little as you want. You can gently press each one into the chocolate if needed. 
6. Make sure there’s room in your fridge for the pan to fit in. Place the pan in fridge for about 25 minutes or until you feel the chocolate is not tacky and feels firm. 
7. Let the chocolate sit for about 10 to 15 minutes in the pan on the counter. This will help cutting or breaking up the shards. 
8. Gently peel back the parchment paper and put the chocolate back onto the paper while you break into shards or cut up. Make them all different shapes for a fun looking treat. 

Store the chocolate on the counter in a sealed airtight container up to 2 days or in the fridge up to a week. Chocolate can be stored in the freezer up to a month. Best if frozen in a Ziploc bag then that bag into another Ziploc bag to ensure freshness.

 

 

 

 

 

Here’s another fun and yummy Christmas treat…

White Chocolate Pudding Cookies

 

Print the recipe below

Thanks for stopping by today. I hope you enjoyed the holiday desserts that are featured. There are many more holiday dessert recipes to see so, stop on by again soon. To save or collect any recipe, you can pin on Pinterest. It’s a great way to save for later on.

Bye for now…