This creamy and festive holiday bark is made with smooth milk chocolate and a variety of toasted nuts, creating the perfect combination of sweet and crunchy. It’s easy to make, customizable, and ideal for holiday snacking or gifting.
Ingredients
2 cups milk chocolate wafers
½ cup almonds, roughly chopped
½ cup pistachios, shelled and roughly chopped
½ cup pecans, roughly chopped
¼ tsp sea salt (optional, for garnish)
1 tsp coconut oil (optional, to enhance the chocolate's shine)
Optional Add-Ins
¼ cup dried cranberries for a pop of tartness and color
2 tbsp crushed candy canes for a peppermint twist
1 tsp orange zest for a citrusy touch
½ cup maple roasted pecans, one of our best sellers!
2 tbsp rainbow sprinkles for a fun flair
Instructions
1. Toast the nuts: Preheat the oven to 350°F (175°C). Spread the chopped almonds, pistachios, and pecans on a baking sheet. Toast them for 5–7 minutes, or until lightly golden and fragrant. Allow them to cool slightly.
2. Melt the milk chocolate: Use a double boiler or microwave:
- Double Boiler: Place a heatproof bowl over a pot of gently simmering water. Add the milk chocolate and stir until completely melted and smooth.
- Microwave: Place the chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring well between each interval until smooth.
- If using, stir in 1 tsp coconut oil to make the chocolate glossy.
3. Spread the chocolate: Line a baking sheet with parchment paper. Pour the melted chocolate onto the sheet and use a spatula to spread it into an even layer, about ¼ inch thick.
4. Top with nuts and extras: Sprinkle the toasted nuts evenly across the melted chocolate. Add any optional toppings like dried cranberries, crushed candy canes, or orange zest for extra festive flavor.
Finish with a light sprinkle of sea salt to balance the sweetness.
5. Set the bark: Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate is completely firm.
6. Break into pieces: Once set, remove the chocolate bark from the refrigerator. Break it into irregular pieces with your hands or a sharp knife.
Storage
Store the chocolate bark in an airtight container at room temperature for up to 1 week, or in the refrigerator for 2–3 weeks.
Tips:
Feel free to customize the nuts based on what you have on hand—cashews, hazelnuts, or walnuts work wonderfully too.
Use a combination of milk and dark chocolate for a richer flavour.
For gifting, package the bark pieces in holiday-themed bags or tins with a festive ribbon.
Enjoy your nutty, creamy milk chocolate bark this holiday season—perfect for sharing and savouring! 🍫✨
