Sheet-Pan Fruit and Nut Chocolate Bark

Chocolate bark earns its name from the rustic shards it forms when snapped, much like tree bark. This sheet-pan take spreads dark chocolate thin, then crowns it with mixed dried fruit, roasted nuts, and flaky sea salt.

Serves 6 · 10 min prep · 5 min cook

Estimate for one serving

• 280 cal
• 5g protein
• 28g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 oz dark chocolate chips
• 1 tsp coconut oil
• 1/2 cup mixed dried fruit
• 1/3 cup roasted almonds
• 1/4 cup roasted pistachios
• 1/2 tsp flaky sea salt
• 1/4 cup freeze-dried strawberries

Instructions

1. 1Line a standard rimmed sheet pan with parchment paper, smoothing out any wrinkles so the bark releases cleanly later.
2. 2Place the dark chocolate chips and coconut oil in a microwave-safe bowl and melt in thirty-second bursts, stirring between each, until completely smooth and glossy.
3. 3Pour the melted chocolate onto the prepared sheet pan and spread it into an even rectangle a quarter-inch thick using an offset spatula or the back of a spoon.
4. 4While the chocolate is still fully melted, scatter the mixed dried fruit, almonds, and pistachios evenly across the surface, pressing them in gently so they adhere.
5. 5Crush the freeze-dried strawberries lightly between your fingers and sprinkle them over the top for bright color and tangy crunch.
6. 6Finish with a light dusting of flaky sea salt so every bite has sweet-salty contrast.
7. 7Transfer the sheet pan to the refrigerator and chill for twenty to twenty-five minutes until the chocolate is completely firm and snaps cleanly.
8. 8Lift the parchment out of the pan and break the bark into irregular shards with your hands or a sharp knife.
9. 9Arrange the pieces on a platter or pack them into airtight containers for grab-and-go dessert meal prep.
10. 10Store in a cool place or the fridge; the bark keeps its snap for up to two weeks and makes an easy viral-style shareable treat.