Main image of Rocky Mountain Chocolate Bark

Rocky Mountain Chocolate Bark

1 hr + 35 min

Dessert

Make-ahead

10 ingredients or less

Pantry-ready

Gifting chocolate is always a good idea, but elevating your favourite chocolate with some delicious toppings is sure to impress even more! We topped ours with our (new and improved) homemade caramels shards, which add a lovely sweet, crunchy, smokiness to the chocolate, but any toppings will do: think dried fruits like dried cranberry or mango, or roasted nuts. Yumm!

Servings

Total

1 hr + 35 min

Prep

20 min

Cook

15 min

Cool

1 hr

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Ingredients

  • ¼ cup (56 g)
    granulated sugar
  • ¼ cup (18 g)
    banana chips, chopped
  • ¼ cup (29 g)
    roasted hazelnuts, chopped
  • 2
    gingerbread cookies, chopped
  • 2 tsp (10 mL)
    peanut butter (optional)
  • ¼ tsp
    flaked sea salt
  • 14.1 oz (400 g)
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Directions

  1. Line a baking tray with parchment paper. In a heavy-bottomed saucepan* on medium heat, add the sugar and water.
  2. Avoid mixing with spoons or utensils as this can cause sugar crystals to form. If the mixture needs it, swirl the pan to help dissolve the sugar.
  3. When the sugar is dissolved, turn the heat to medium-high and allow the mixture to bubble until it starts to turn golden, about 10 - 15 minutes.
  4. Watch the sugar closely to avoid burning, as caramelization happens quickly. When caramelized to your liking, carefully** pour the liquid sugar onto the prepared baking tray.
  5. Tilt the tray to spread the sugar out if desired for thinner shards.
  6. Once completely cooled, use the back of a spoon to tap the caramel and break it into shards. Place these in a bowl and set aside. Keep the paper on the baking tray as it will be used again.
  7. Prepare and have at-the-ready your desired toppings: banana chips, hazelnuts, cookies, peanut butter, and salt.
  8. Fill a medium saucepan with an inch (2 cm) of water, and bring to a gentle simmer. Place a large heat-safe bowl on top of the pan. Break the chocolate into pieces and place it in the bowl. Stir often. The heat from the bowl will melt the chocolate.
  9. Once melted, remove the bowl from the stove, and be careful as the bowl will be hot. Gently pour the melted chocolate onto the same parchment-lined baking tray used before. Use the back of a rubber spatula to spread the chocolate out into a thin layer, about ½ cm thick.
  10. The chocolate can now be decorated! Drizzle the peanut butter over the chocolate, and then sprinkle over top the banana chips, hazelnuts, cookie crumbles, salt, and caramel shards. Using the back of a spoon, gently press the pieces into the chocolate to secure them.
  11. Let harden at room temperature, or place in the fridge to harden. Once hard, let slightly soften at room temperature before cutting. Cut into desired shapes and sizes. Enjoy!

Notes

  • * A heavy-bottomed pan is thicker at the base, meaning it can distribute heat better than a thinner pan. As a result, the sugar will melt more evenly and is less likely to burn.
  • ** Be extremely careful with this, as the melted sugar is incredibly hot.

Storage

  • The chocolate bark can be stored in an airtight container in the fridge for up to 2 weeks.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Joanne - June 10, 2022, 1:12 p.m.

Lovely! I make it for myself as a tasty snack. It's also really nice to give away!

PUL Team - June 13, 2022, 2:24 a.m.

So sweet of you to give it away, Joanne! Thanks a bunch 🙂


Backyard Farmer Girl - Dec. 20, 2021, 1:36 a.m.

so much fun to make, delicious, and such a special gift <3. this year I plan to try it with candy canes!

PUL Team - Dec. 21, 2021, 5:14 a.m.

Mmm a lovely idea, we hope you enjoy the chocolate bark!


Dóri - Nov. 30, 2021, 5:52 p.m.

Thank you for this amazing gift idea, it turned out delicious. It also looks nice which is something I can rarely achieve by cooking.

PUL Team - Dec. 1, 2021, 3:19 a.m.

So glad this one was enjoyed, Dóri!


Anna - Sept. 28, 2021, 8:25 p.m.

This was so good! I was a little worried that the caramel shards wouldn't turn out, but I followed the directions carefully and they were perfect. I used a mix of nuts and pretzels instead of biscuits. So good and will be making again many times with different toppings.

PUL Team - Sept. 29, 2021, 7:11 p.m.

We appreciate this so much, Anna, thank you 🤗


Diti Miething - July 25, 2021, 11:17 a.m.

Can it get any more decadent!! :D This recipe is sooooo good. And as Sadiya mentions, makes for perfect gifts throughout the year.


Ky - July 24, 2021, 1:40 a.m.

Used Graham crackers and mini marshmallows, topped with sea salt and it was absolutely delicious! Such a good gift as well.


Vivian H. - July 23, 2021, 11:25 a.m.

I made this once as a gift for my family and now they're asking about it all the time because it was so good.

PUL Team - July 25, 2021, 7:14 p.m.

Makes me so happy to read, thanks for gifting one of our recipes, Vivian! 🤗


Sonia - July 22, 2021, 6:30 p.m.

Really delicious! Easy to make, and easy to change to whatever toppings you like. I made these as a gift for fathers day and I am sad to say my father did not get to eat a lot of them because everybody liked them so much

PUL Team - July 23, 2021, 2:41 a.m.

So kind of you to gift them, Sonia, we're so honoured a PUL recipe could be part of the special day 😃


Urska - July 8, 2021, 5:58 p.m.

THE best combination of flavours! I made these chocolate barks as a gift and it was huge success :) Would also recommend it as a christmas gift!

PUL Team - July 9, 2021, 9:45 p.m.

Aww so kind of you to share the bark, Urska! Thank you for the recommendation ✨