This easy chocolate bark recipe makes the perfect Christmas bark when personalized with your favorite toppings. It’s a great addition to cookie trays!
I started making this easy chocolate bark recipe several years ago and it became an instant holiday season favorite for me. It’s so easy to make and it’s also super tasty – my kids love it!
- 2 cups dark vegan chocolate
- 1 Teaspoon Coconut Oil
- 1 Cup Fresh Pomegranate Arils
- 1 Pinch Flaky Sea Salt
- pumpkin seeds
- dried cranberries
Cover a baking sheet with parchment paper.
Using a double broiler, melt the dark chocolate chips and coconut oil until completely smooth, mixing frequently.
Pour the melted chocolate onto the prepared baking sheet.
Gently tap the tray on the counter-top to even out the thickness of the mixture. Feel free to tilt the tray back and forth to spread out the chocolate to desired thickness. But be sure to keep it thick enough so it remains a bark when cut into pieces.
Evenly sprinkle on pomegranate seeds and the chopped roasted peanuts. Press them down gently.
Refrigerate for about an hour or two until the chocolate is completely firm. Break the bark into squares and enjoy! Store them in the fridge.