Go Back
Ina Garten's French Chocolate Bark recipe - an easy to make no-bake dessert! It's also a homemade candy that doesn't require using a candy thermometer! Recipe via @whattheforkblog | whattheforkfoodblog.com | homemade bark | homemade candy | homemade gifts | how to make chocolate bark | easy dessert recipes | chocolate recipes
Sharon Lachendro

Ina Garten's French Chocolate Bark

4.59 from 34 ratings
Ina Garten's French Chocolate Bark is a highly rated treat that makes an easy last-minute dessert or homemade holiday gift. 
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 20 pieces
Course: Snacks + Apps
Cuisine: American
Calories: 123
Ingredients Method Notes

Ingredients
  

  • 6 oz. semisweet chocolate chopped
  • 6 oz. dark chocolate 70%, chopped
  • 1 tablespoon crystalized ginger very finely diced
  • 1 cup whole roasted salted cashews
  • 1/2 cup dried cherries
  • 1/2 cup dried apricots
  • 1/4 cup golden raisins
  • pinch of Maldon Sea Salt optional

Method
 

  1. Line a half sheet pan with parchment paper and set aside.
  2. Add the semisweet and dark chocolate to a microwave safe glass bowl. Heat on 50% power for 1 minute. Stir well then heat on 50% power for an additional minute.
  3. Stir well then heat the chocolate in the microwave at 50% power for 30 seconds. Stir well until the chocolate is melted. (Heat in the microwave at 50% power for an additional 15-20 seconds if necessary.)
  4. When the chocolate is melted, spread into a rectangle on the prepared parchment lined baking sheet, about 10x14 inches. 
  5. Layer the toppings on in this order: crystallized ginger, cashews, dried cherries, dried apricots, and golden raisins. If any of the toppings seem loose, press lightly into the chocolate so they will stay. Sprinkle with a pinch of Maldon Sea Salt if desired.
  6. Let the chocolate bark cool (on a flat surface) at room temperature for 2 hours. Cut into 20 pieces. Store in an airtight container in the refrigerator or at room temperature. Serve at room temp.

Notes

  • This recipe is ever so slightly adapted from the Barefoot Contessa. 
  • I highly recommend purchasing the dried fruit and cashews from Nuts.com - their dried fruit is the freshest, plumpest, and tastiest available.
  • Use dairy free / vegan chocolate to keep this vegan!