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Holiday Bark

Celebrate Chanukah or Christmas in style!


Holiday Bark

Peppermint bark is a classic Christmastime treat, but Chanukah bark is not as mainstream. Chanukah gelt is probably the least delicious chocolate there is, but it certainly is festive. Scattering gelt atop melted high-quality dark chocolate is a great way to incorporate this iconic holiday component in a treat that actually looks and tastes delicious. Christmas bark can be anything you want it to be, but it wouldn't be the same without some crushed candy canes no matter what you add! The most important thing: be colorful, creative, and have fun!


Equipment: cutting board; chef’s knife; (2) rimmed sheet pans; parchment paper; double boiler or microwave safe bowl; offset spatula; spoon


Chanukah Bark Ingredients:

1 pound dark chocolate 4 ounces white chocolate

16 chocolate gelt (coins) blue and white sprinkles or nonpareils

white sugar pearls

silver and gold confetti sprinkles miniature chocolate chips


Christmas Bark Ingredients:

1 pound white chocolate 4 ounces dark chocolate

1 cup angel flake coconut red and green sprinkles or nonpareils

snowflake candies

silver and gold confetti sprinkles crushed candy canes or peppermint candies


CHANUKAH BARK: Chop the dark chocolate and melt in a double boiler over moderate heat, or in the microwave in a microwave safe bowl. Pour the chocolate in a rimmed sheet pan lined with parchment paper. Spread evenly with an offset spatula to fill the sheet pan. Melt the white chocolate in a similar manner and drizzle over the dark chocolate. Place the Chanukah gelt atop the chocolate bark. Scatter sprinkles and miniature marshmallows. Place in the refrigerator for at least one hour, until the chocolate bark is fully set. Remove and break into pieces. Store in an airtight container in the refrigerator.





CHRISTMAS BARK: Chop the white chocolate and melt in a double boiler over moderate heat, or in the microwave in a microwave safe bowl. Pour the chocolate in a rimmed sheet pan lined with parchment paper. Spread evenly with an offset spatula to fill the sheet pan. Melt the dark chocolate in a similar manner and drizzle over the white chocolate. Sprinkle the shredded coconut over the chocolate bark. Scatter sprinkles and crushed candy canes. Place in the refrigerator for at least one hour, until the chocolate bark is fully set. Remove and break into pieces. Store in an airtight container in the refrigerator.



Each bark recipe makes approximately 16 cups of bark.



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