Here's a fun, easy chocolate bark recipe in bite-sized form! Made in mini muffin pans, these chocolate bark bites combine rich dark chocolate, crunchy nuts, coconut, and dried fruit in one delicious little treat. They're fun to make, even more fun to eat, and perfect for homemade gifts. Chocolate lovers rejoice!
I originally created these chocolate bark bites for The Daniel Plan Cookbook many years ago, and they're still a favorite. They're easy to customize with your favorite nuts, dried fruit, and other toppings, making them a fun kitchen project for kids and adults alike. Package them in little gift bags for the holidays, share them at parties, or keep a few in the refrigerator for a little chocolate treat.
Chocolate Bark Recipe Snapshot
- Bite-sized fun: All the goodness of traditional chocolate bark in individual little treats.
- Perfect for gifting: Package in small bags for Valentine's Day, Easter, Christmas, baby showers, or wedding favors.
- Great for sharing: An easy chocolate treat for parties, potlucks, and dessert platters. The recipe doubles or triples easily.
- Fun to make: Customize with your favorite nuts, dried fruit, coconut, and other toppings. A great kitchen project for kids and adults.
Love chocolate? Make a batch of these easy chocolate chip meringue cookies called Forgotten Cookies. Make the batter, portion, and forget them for awhile!
Ingredients You'll Need
- Chocolate - Use your favorite good-quality chocolate; I prefer dark chocolate around 72% cacao. The higher the cacao percentage, the less sweet the chocolate generally tastes. For chocolate lovers, Chocosphere is a fun resource. Milk chocolate should also work, although I haven't tested it.
- Walnuts - Buy chopped walnuts or walnut pieces and chop them finely so they fit easily into the little cups.
- Shredded coconut - Use dry, unsweetened shredded coconut, not the moist, sweetened kind.
- Dried cranberries - Their tart-sweet flavor balances the rich dark chocolate, crunchy walnuts, and coconut. See below for other dried fruit options.
Please see the recipe card for measurements.
Chef's Tip: Chopping Chocolate. Break chocolate bars into pieces by hand or chop them on a cutting board with a serrated knife. That bread knife you rarely use is perfect for chopping chocolate! For a shortcut, use chocolate chunks or baking gems. I used Hu Chocolate Gems in the photos. No chopping required.
Substitutions and Variations
- Nuts and seeds - Not a walnut fan? Try finely chopped almonds, macadamia nuts, cashews, pistachios, or pumpkin seeds (pepitas).
- Dried fruit - Swap the cranberries for chopped dried apricots, cherries, goji berries, or golden berries. Try combining a few for different flavors and colors.
- Fun toppings - Get creative with colorful sprinkles, crushed peppermint candy canes for Christmas peppermint bark, or white chocolate chips for a little contrast.
Tip - chop larger nuts and dried fruits into small pieces so they fit into the mini muffin cups and each bite gets a good mix of toppings.
Tools You'll Need
To make these chocolate bark bites, you'll need a 12-cup mini muffin pan and mini paper liners. I use a metal pan, but a silicone mini muffin pan works too, with or without liners. Place silicone pans on a metal baking sheet for support.
No mini muffin pan? Double up the mini paper liners and arrange them on a flat plate or tray. The chocolate will spread a little more without the support of the pan, but it still works.
How to Make Chocolate Bark
- Prepare the chocolate. Chop chocolate bars into small pieces so they melt quickly and evenly. Melt the chocolate in a double boiler or microwave until smooth.
- Set up your ingredients. While the chocolate melts, place the walnuts, coconut, and dried cranberries in small bowls. Line a mini muffin pan with paper liners.
- Layer the chocolate bark bites. Spoon about 1 teaspoon of melted chocolate into each liner, then sprinkle with walnuts, coconut, and dried cranberries. Repeat twice more, creating three layers of chocolate and toppings. Use approximately 1 tablespoon of melted chocolate per bite.
- Chill until firm. Refrigerate for about 30 minutes, or until the chocolate is completely set.
Chef's Tip: Keep Chocolate Dry. Chocolate and water don't mix! Even a few drops of water can cause melted chocolate to seize, turning it from smooth and fluid into a thick, grainy mess. When using a double boiler, keep steam away from the chocolate and be careful that condensation doesn't drip into the bowl when removing it from the pan.
How to Melt Chocolate
You can melt chocolate on the stovetop using a double boiler or in the microwave. I prefer the old-fashioned double boiler method because I can watch the chocolate melt and control the heat. If you've ever scorched a batch of good chocolate, you'll understand why!
Stovetop Method (Double Boiler)
Bring 1-2 inches of water to a gentle simmer in a saucepan, then reduce the heat to low. Set a heatproof bowl over the pan, making sure the bottom doesn't touch the water. Add the chopped chocolate and stir occasionally until melted and smooth. Don't rush the process by increasing the heat.
Microwave Method
Place chopped chocolate in a microwave-safe bowl. Microwave at 50% power for 1 minute, then stir. Continue in 30-second intervals, stirring between each, until just a few small pieces remain. Stir until completely smooth. Be careful not to overheat the chocolate, or it may scorch.
Storing Chocolate Bark Bites
Store chocolate bark bites in an airtight container in a cool, dry place, away from heat and sunlight. If your kitchen is warm, refrigerate them to keep the chocolate firm. For gifting, tuck the bites into small cellophane bags and tie with pretty ribbon. Keep them cool until you're ready to give them away.
Chef's Tip: Cutting Sticky Dried Fruit. Lightly spray your knife blade with nonstick cooking spray (like avocado oil spray) before chopping sticky dried fruit. The blade will glide through more easily, and cleanup is easier, too.
Chocolate Bark Bites for Gifts and Party Favors
These little chocolate treats are perfect for hostess gifts, holiday gifts, and party favors. Make a double or triple batch, tuck a few into small cellophane bags, and tie with pretty ribbon. They're easy to package and fun to give!
For another delicious homemade gift, try my sweet and spicy maple roasted cashews. They're always a huge hit.
Recipe FAQs
No, you don't need to temper the chocolate for this recipe. I skip that extra step because these are small, individual bites that I keep cool. Tempering gives chocolate a glossy finish, a satisfying snap, and helps it stay firm at room temperature. If you'd like to try it, here's a helpful guide to tempering chocolate.
Store chocolate bark bites in an airtight container in the refrigerator for up to 2-3 weeks, provided your nuts and dried fruit are fresh. I've never had a batch last that long! If your kitchen stays cool (below 70°F), you can also keep them on the counter in an airtight container.
Yes, but chocolate chips are designed to hold their shape during baking, so they may not melt as smoothly as chopped chocolate bars or baking gems. For the smoothest melted chocolate, I recommend good-quality chocolate bars or chocolate made specifically for melting.
More Delicious Treats to Share
Looking for more homemade treats to make and share? Try these candied pecans, or one of these terrific gluten-free cookie recipes.
If You Make Chocolate Bark
Please leave me a comment and let me know how you enjoyed them! I love hearing from you and your comments help other readers as well. Thank you!
📖 Recipe
Easy Chocolate Bark (bite size)
Equipment
- 12 mini paper liners for muffin pan about 2" size
Ingredients
- 7-8 ounces good quality semisweet or bittersweet chocolate or chocolate chips
- ¼ cup + 2 tablespoons finely chopped walnuts
- ¼ cup + 2 tablespoons chopped dried cranberries or other dried fruit cut small
- 3 tablespoons unsweetened shredded coconut
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Instructions
Chop the chocolate
- Chop the chocolate into small pieces if needed. Use a serrated knife, bread knife or a large heavy chefs knife. Melt chocolate in either the microwave or a double boiler on the stove.
How to Melt Chocolate in the Microwave
- To melt chocolate in the microwave, place chocolate in a microwave-safe bowl. Microwave using 50% power for 1 minute. Remove and stir. Continue in 30 second increments until chocolate is mostly melted. It's ready when there are still a few lumps. They will smooth out as you stir. Do not overheat or chocolate could burn.
How to Melt Chocolate on the Stovetop
- To melt chocolate in a double boiler, place a small pan with a few inches of water over medium heat and bring to a simmer. Turn heat to low and place a small bowl with the chocolate over the hot water. The bowl should sit on top and partially into the pan, but not touch the hot water. Stir occasionally, until chocolate melts smooth.
Assemble the Chocolate Bark Bites
- Place 12 paper cups mini cupcake pan for support. Drizzle in 1 teaspoon of melted chocolate, then top with a sprinkle of nuts, coconut and a few dried cranberries. Drizzle with another teaspoon melted chocolate, and sprinkle with a bit more nuts and coconut. Drizzle with a third teaspoon of melted chocolate and sprinkle with the goodies. Refrigerate about 30 minutes to set up or until they are firm.
Hari Chandana says
Beautiful! 🙂
Denise says
yummy. I will try it on the right weekend. guess when.