Melt, Pour, Sprinkle, Repeat: 6 Simple Bark Recipes to Give Away (or Hoard)

Who can resist velvety bittersweet, milk, or white chocolate topped with nuts, candy, or dried fruit? Try one of our bark variations below or experiment with your own favorite flavors.

Basic Bark

Vegetable oil cooking spray
Bittersweet, milk, or white chocolate, chopped, according to variation
Toppings, according to variation

1. Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends.

2. Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Pour into baking sheet, and spread in an even layer.

3. Immediately sprinkle toppings over chocolate. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark into pieces.

Related: Savor the Moments: Holiday Brunch Recipes to Enjoy With Your Family & Friends

Movie Theater Bark

1 pound bittersweet chocolate
3/4 cup cup mini pretzels
1/2 cup salted shelled peanuts
1/3 cup raisins
Basic Bark

1. Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

Dried Cherry and Orange Peel Bark

1 pound bittersweet chocolate
1/4 cup chopped dried cherries
1 teaspoon finely grated orange zest
Basic Bark

1. Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

S'mores Bark

1 pound milk chocolate
1 cup coarsely chopped graham crackers (about 3 sheets)
1 cup mini marshmallows
Basic Bark

1. Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

Related: 17 Holiday Punch Recipes That Will Bowl Over Your Guests

Peppermint Bark

1 pound milk chocolate
32 peppermint ball candies (about 4 ounces), halved

1. Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2 by 5 inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.


Lime and Macadamia Nut Bark

1 pound white chocolate
1/2 cup coarsely chopped macadamia nuts
1 1/2 teaspoons lime-zest strips
Basic Bark

1. Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

Pistachio, Dried Cranberry, and Toasted Coconut Bark

1 pound white chocolate
1/4 cup salted pistachios
1/4 cup dried cranberries
1/4 cup toasted large unsweetened coconut flakes
Basic Bark

1. Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

More from Martha Stewart:
Quick, One-Pot Meal Ideas To Feed the Whole Family
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait

Got a bit more time? Delicious, delightful French macarons are sure to impress anyone on your gift list.