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ByRosemary Molloy
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With a trio of chocolate indulgence, easy triple chocolate bark combines dark, milk and white chocolate with Nutella for a no-bake holiday treat that is not only quick to make but perfect for gifting and snacking!
Simple yet impressive, easy triple chocolate bark is one of my favorite homemade candy recipes to make! While I love thischocolate torrone, when it comes to a quick and delightful confection, bark wins hands down.
I love the holiday season and bakingChristmas cookies! I always like to include a few chocolate goodies in the mix, too. Thesechocolate mint filled chocolates,double chocolate rice crispy treatsandchocolate covered almondsare a few favorites.
Homemade chocolate bark is perfect for gifting this holiday season and be sure to keep some for yourself to satisfy any chocolate cravings!
Why You’ll Love This Recipe
- Easy to make:This no-bake treat has only 5 ingredients and is ready in 20 minutes. You can make a batch and make dinner at the same time!
- Customizable:It’s so easy to customize homemade chocolate bark how you like it! Sprinkle whatever toppings you like on top or use just one chocolate or a few, the choice is yours.
- Crowd pleasing:Dark chocolate lovers, milk chocolate fans and even those who prefer white chocolate! This chocolate bark is the best when it comes to festive treats.
- Great for gifting:Chocolate bark is one of the easiest Christmas candies to make and it is a lovely holiday gift!
Ingredients Needed
- Type of chocolate:Good quality dark chocolate, milk chocolate and white chocolate bar that is chopped or broken into pieces
- Nutella:Make your ownNutellaor use store bought.
- Chopped Nuts:Hazelnuts or almonds are my preference. Toasting them first brings out the flavor even more.
How to toast nuts
Placenuts in a single layer on an ungreased baking / cookiesheet.Bake in a pre-heated 350F (180C) oven for 5-8 minutes or until they are golden brown, remove immediately from pan to cool in a clean bowl. Do not leave the nuts on the cookie sheet as they will continue to bake.
How To Make Triple Chocolate Bark
Make the first layer, on low heat place the dark chocolate in a small-medium bowl over a pot of water. Melt until smooth, then spread melted chocolate in an even layer onto a parchment paper lined cookie sheet. Cool.
Make the second layer of candy bark by placing the dark chocolate, milk chocolate, white chocolate and Nutella in a medium bowl over a pot of water. Melt until smooth before spreading over the first layer.
Immediately sprinkle with hazelnuts or almonds to create a third layer. Place in the fridge or leave at room temperature until firm.
Break the layers of bark into pieces and enjoy!
Substitutions And Variations
- Three distinct chocolate layers:If you would like to make more of a layered effect with the chocolate you will need to melt each chocolate separately and let it cool before adding the next layer.
- Peppermint:Chocolate peppermint bark is a popular choice! Add some peppermint extract to the chocolate and then top with crushed peppermint candy or mini candy canes on top instead of nuts.
- S’mores bark: Love s’mores? Just top your bark with some mini marshmallows and graham cracker pieces!
- Dried fruit:Add dried cranberries, crystallized ginger or dried apricots for an interesting texture and taste.
- Type of nuts:Use what you like! Hazelnuts, almonds, pistachios or even some spiced pecans would be delicious!
- Fruity and frozen:If you are looking for a different healthier version altogether try this frozen yogurt bark, perfect for after the holidays when January rolls around and a great alternative to ice cream!
Expert Tips
- Good quality chocolate:Good quality chocolate bars will provide the best chocolate taste in this candy bark!
- Melting the chocolate:When tempering chocolate, ensure that the bowl with the chocolate does not touch the water.
- Avoid getting any water in the chocolate:The chocolate will seize and the results won’t be good, trust me!
- No double boiler or bain marie:Create your own by placing a heatproof bowl over a saucepan of barely simmering water.
- Press toppings into the bark:Whether you choose nuts like I do or something else, press it gently into the soft chocolate before it cools so they don’t fall off when you eat it!
- Cool completely: Before breaking this holiday candy into pieces, cool completely at room temperature and not in the fridge as that causes condensation to develop!
Recipe FAQs
Is the stovetop or microwave better for melting chocolate?
Honestly, either work! It’s easier to melt your chocolate slowly and prevent it from scorching when you use the double boiler method on the stovetop but as long as you melt it in increments a microwave works, too.
Can I use chocolate chips instead of chopping chocolate?
While chocolate chips melt just fine, they don’t provide quite the snap that makes this chocolate bark a bit more special. If that is all you have, use them, or just make cookies instead.
Do I have to use all three types of chocolate?
No, this chocolate bark recipe can be suited to taste! Use only one chocolate if you like or two different chocolates for some variety. I think you will really like the combination of the three kinds of chocolate, though!
How To Store Triple Chocolate Bark?
Store the chocolate bark in an airtight container at room temperature away from direct sunlight or heat. It should stay fresh for up to two weeks.
More Chocolate Recipes To Try
- Chocolate Covered Sponge Toffee
- Homemade Chocolate Truffles
- Homemade Filled Chocolates
- White Chocolate Almond Bars
- Old Fashioned Chocolate Fudge
With this bark, I use almonds but hazelnuts work really well too or maybe even a combination. It’s not Christmas without Easy Triple Chocolate Bark! Enjoy!
Easy Triple Chocolate Bark
Rosemary Molloy
A Homemade Christmas Italian Triple Chocolate Bark recipe.White, Dark, Milk and an additional ingredient make this easy Bark a yummy treat.
Prep Time 20 minutes mins
Chilling Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Dessert
Cuisine Italian
Servings 20 servings
Calories 251 kcal
Print Recipe Save
Ingredients
1ST LAYER
- 9 ounces dark chocolate – good quality
2ND LAYER
- 3¾ ounces dark chocolate – good quality
- 4½ ounces milk chocolate – good quality
- 3¾ ounces white chocolate – good quality
- ½ cup Nutella
3RD LAYER
- 1 cup hazelnuts or almonds (skinned and roasted)
Instructions
Line a cookie sheet with Parchment paper.
1ST LAYER
On low heat place the dark chocolate (broken into pieces) in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk. Spread evenly on the parchment paper lined cookie sheet. Let cool and harden slightly.
2ND LAYER & 3RD LAYER
On low heat place the dark chocolate, milk chocolate, white chocolate and Nutella in a medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk to combine.
Spread evenly over the 1st layer. Immediately sprinkle with hazelnuts or almonds. Place in fridge until firm. Break into pieces and Enjoy!
Notes
To roast nuts – Place nuts in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F (180C) oven for 5-8 minutes or until they are golden brown, remove immediately from pan to cool in a clean bowl. Do not leave the nuts on the cookie sheet as they will continue to bake.
Store the chocolate bark in an airtight container at room temperature away from direct sunlight or heat. It should stay fresh for up to two weeks.
Nutrition
Calories: 251kcal | Carbohydrates: 22g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 246mg | Fiber: 4g | Sugar: 15g | Vitamin A: 9IU | Vitamin C: 0.03mg | Calcium: 53mg | Iron: 3mg
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Updated from October 26, 2016.
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