Vanilla Chocolate Bark
Prep
15 mins
Cook
10 mins
Servings
8
Difficulty
Easy
Making homemade vanilla chocolate bark has become my go to treat because it's honestly so simple and quick. With just 25 minutes from start to finish, you can have an elegant dessert that looks like you spent hours in the kitchen. Dark chocolate, the star ingredient here, is packed with antioxidants that are actually good for your heart, so you can feel a little less guilty indulging. Plus, this recipe uses pantry staples you probably already have at home, making it budget friendly and perfect for unexpected guests or a last minute gift.
Ella x
Ingredients
- 200dark chocolate chips
- 100 gunsalted butter
- 1½ mlvanilla extract
- 150 ggranulated sugar
- ½ gsalt
- 2 piecesdried vanilla beans
- 100white chocolate chips
- 120 mlfresh whipped cream
- 50 gchopped nuts
Detail level
Instructions
- 1
Line a baking sheet with parchment paper and set aside.
- 2
Melt the dark chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval.
Tip: Be careful not to overheat the chocolate.
- 3
Stir in the unsalted butter and vanilla extract until combined.
Tip: Make sure the chocolate is smooth and glossy.
- 4
Sprinkle the granulated sugar over the chocolate mixture and stir until combined.
Tip: This will help bring out the flavors.
- 5
Add the dried vanilla beans and chopped nuts to the chocolate mixture and stir until combined.
Tip: The vanilla beans will add a nice depth of flavor.
- 6
Pour the white chocolate chips over the top of the dark chocolate mixture and stir until combined.
Tip: This will create a beautiful marbled effect.
- 7
Spoon the fresh whipped cream over the top of the white chocolate mixture and sprinkle with salt.
Tip: This will add a nice textural element to the bark.
- 8
Refrigerate the bark for at least 30 minutes to set.
Tip: This will help the flavors meld together.
- 9
Break the bark into pieces and serve.
Tip: You can also package the bark in individual servings for a gift.
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