Sheet-Pan Fruit and Chocolate Bark

Chocolate bark takes its name from the rustic shards that snap like tree bark once the slab cools. This sheet-pan version spreads dark chocolate thinned with coconut oil, then finishes with fresh berries, roasted almonds, and flaky sea salt.

Serves 6 · 10 min prep · 2 min cook

Estimate for one serving

• 295 cal
• 4g protein
• 28g carbs
• 20g fat

Every recipe here is free to read.

Ingredients

• 12 oz dark chocolate chips
• 1 tsp coconut oil
• 1 cup sliced fresh strawberries
• 1/2 cup fresh blueberries
• 1/3 cup roughly chopped roasted almonds
• 1/2 tsp flaky sea salt

Instructions

1. 1Line a standard rimmed half-sheet pan with parchment paper, making sure the paper lies flat and covers the entire surface.
2. 2Place the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each, until the chocolate is completely melted and glossy, about 90 seconds total.
3. 3Pour the melted chocolate onto the prepared sheet pan. Use an offset spatula or the back of a spoon to spread it into an even rectangle roughly 1/8-inch thick, leaving a small border the edges.
4. 4While the chocolate is still wet and shiny, scatter the sliced strawberries and blueberries evenly across the surface, gently pressing so they adhere.
5. 5Sprinkle the roughly chopped roasted almonds over the fruit, then finish with a light dusting of flaky sea salt for contrast.
6. 6Transfer the sheet pan to the refrigerator and chill uncovered for 25 to 30 minutes, or until the chocolate is fully hardened and snaps cleanly when broken.
7. 7Lift the parchment out of the pan and place the bark on a cutting board. Use a sharp knife to break or cut it into irregular shards and pieces.
8. 8Store the bark pieces in an airtight container in the refrigerator for up to 5 days. Serve cold straight from the fridge as a make-ahead sheet-pan dessert.