Save A festive, indulgent chocolate bark inspired by hot chocolate bombs, filled with marshmallows and cocoa mix and perfect for gifting or enjoying during the holidays.
I made this bark for my annual cookie exchange party, and it was instantly the star of the dessert table. Everyone asked for the recipe, and now it's a tradition!
Ingredients
- Semisweet chocolate: 300 g, chopped or chips
- White chocolate: 100 g, chopped or chips
- Mini marshmallows: 60 g
- Hot cocoa mix: 3 tbsp
- Crushed peppermint candies (optional): 2 tbsp
- Chocolate sprinkles (optional): 2 tbsp
Instructions
- Prepare the pan:
- Line a baking sheet with parchment paper.
- Melt semisweet chocolate:
- Melt the semisweet chocolate in a heatproof bowl over simmering water or microwave in 30-second bursts, stirring until smooth.
- Spread chocolate:
- Pour the melted chocolate onto the prepared baking sheet and spread into a rectangle about ½ cm thick.
- Add toppings:
- While chocolate is warm, sprinkle hot cocoa mix, mini marshmallows, and crushed peppermint candies over the surface.
- Melt and drizzle white chocolate:
- Melt the white chocolate using the same method. Drizzle it over the bark in zig-zag patterns.
- Finish toppings:
- Add chocolate sprinkles or other toppings if desired.
- Set toppings:
- Gently press toppings into the chocolate to ensure they stick.
- Chill:
- Refrigerate the bark for at least 30 minutes, or until fully set.
- Break and serve:
- Once firm, break the bark into pieces. Package as gifts or store airtight.
Save My nieces love helping me scatter toppings across the chocolate, and it always turns into a sweet holiday mess in the kitchen!
Required Tools
Baking sheet, parchment paper, heatproof bowls, spatula, and microwave or double boiler are all you need for this easy recipe.
Allergen Information
Contains milk and soy (in chocolate and cocoa mix). Chocolate may contain traces of nuts. Always check product labels for specific allergens.
Nutritional Information
Each serving (about 60 g) contains approximately 220 calories, 11 g fat, 30 g carbohydrates, and 2 g protein.
Save This hot chocolate bomb bark brings sparkle to every holiday celebration. Enjoy making and sharing these easy, delicious treats.
Recipe Questions & Answers
- → What types of chocolate work best?
Use high-quality semisweet chocolate for the base and white chocolate for drizzling to achieve rich flavor and smooth texture.
- → Can I add other toppings?
Yes, crushed peppermint candies, chocolate sprinkles, or caramel bits add festive flavor and texture variety.
- → How do I melt the chocolate properly?
Melt chocolate gently using a double boiler or short bursts in the microwave, stirring frequently to avoid burning.
- → How long should the bark chill?
Refrigerate for at least 30 minutes until fully set to ensure it breaks easily into pieces.
- → Can this be stored for later use?
Store in an airtight container at room temperature or refrigerated to maintain freshness for several days.