Name: Christmas Bark
Prep time: 20 min
Total time: 50 min
Ingredients: Cooking spray; 8 ounces chocolate or vanilla flavor candy coating (almond bark), chopped; 8 ounces milk, semisweet, or dark chocolate, chopped, or white baking chips; 1 tablespoon shortening; 1/3 cup red and green candy-coated chocolate pieces (such as M&M’s®); 1 tablespoon red and/or green sprinkles

Christmas Bark

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This Christmas bark, with red and green M&Ms and sprinkles, is easy to make—you only need a microwave and refrigerator. The recipe variations, mint chocolate and salted caramel pretzel, offer different choices of color, texture, and flavor, with the flexibility to pick whatever type of chocolate you want.

Sarah Brekke

Published on December 14, 2024

Tested by

Juliana Hale

Christmas chocolate bark pieces displayed on a festive plate

Prep Time:

20 mins

Chill Time:

30 mins

Total Time:

50 mins

Servings:

Yield:

1 pound 3 ounces

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Ingredients

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Original recipe (1X) yields 20 servings

cooking spray
8 ounces chocolate or vanilla flavor candy coating (almond bark), chopped
8 ounces milk, semisweet, or dark chocolate, chopped, or white baking chips
1 tablespoon shortening
1/3 cup red and green candy-coated chocolate pieces (such as M&M’s®)
1 tablespoon red and/or green sprinkles

Directions

Gather all ingredients.

Dotdash Meredith Food Studios
Line a large baking sheet with heavy foil; grease foil with cooking spray. Combine candy coating, chocolate, and shortening in a large microwave-safe bowl. Microwave on High until chocolate is melted, stirring every 30 seconds, 1 1/2 to 2 minutes.

Dotdash Meredith Food Studios
Pour mixture onto the prepared baking sheet; spread out evenly, 1/4 inch thick.

Dotdash Meredith Food Studios
Sprinkle with candy pieces and sprinkles. Chill until firm, about 30 minutes.

Dotdash Meredith Food Studios
Break candy into pieces.

Dotdash Meredith Food Studios

Variations

Mint Chocolate: Using vanilla candy coating, melt 4 ounces coating with 4 ounces milk chocolate chips and 1/2 tablespoon shortening. Melt remaining 4 ounces coating with 4 ounces white baking chips and remaining 1/2 tablespoon shortening; stir in 1/4 teaspoon peppermint extract and tint with green gel food coloring. Drop alternating spoonfuls of chocolate and mint mixtures onto the prepared baking sheet. Using a narrow spatula, swirl mixtures. Gently shimmy the baking sheet back and forth to spread the candy mixture to 1/4-inch thickness. Sprinkle with 1/4 cup chopped layered chocolate-mint candies. Chill as directed.
Salted Caramel Pretzel: Prepare and spread chocolate mixture as directed. Microwave 10 unwrapped vanilla caramels (2.8 ounces), and 1 teaspoon milk in a bowl until melted, stirring every 30 seconds, 1 to 2 minutes. Drizzle chocolate mixture with melted caramels. Sprinkle with 1/3 cup broken pretzels and 1/4 teaspoon flaky sea salt. Chill as directed.

Nutrition Facts (per serving)

144	Calories
8g	Fat
17g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 144
% Daily Value *
Total Fat 8g	10%
Saturated Fat 5g	23%
Cholesterol 5mg	2%
Sodium 21mg	1%
Total Carbohydrate 17g	6%
Dietary Fiber 0g	2%
Total Sugars 15g
Protein 2g	3%
Vitamin C 0mg	0%
Calcium 45mg	3%
Iron 0mg	2%
Potassium 76mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Variations

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