Christmas Candy Chocolate Bark is fun to make, fun to give, and fun to eat! Holiday sweets get scattered on top of the most colorful chocolate bark around. Who wouldn’t want a piece of that?
This recipe uses holiday M&Ms, swirled Hershey’s Kisses, green and red striped candy corn, and gluten-free sandwich cookies. If you can’t find one of those, or just don’t like them, swap the toppings out and make it your own! We’ve added crushed peppermint, chopped pistachios, and more cookies in place of some of the toppings with great results. The only thing to keep in mind is to make sure the toppings you choose can be stored at room temperature, and the that flavors go together well.
Melting Chocolate: Microwave or Double Boiler?
You can use either a double boiler or a microwave to prepare the chocolate for this bark. The key for either method is to make certain you don’t overheat the chocolate. Chocolate is more temperamental than candy melts (and more delicious!) so you can use the microwave for the melts – follow package directions for those.
What Kind of Chocolate?
I recommend using high-quality semi-sweet, bittersweet or dark chocolate chips, chunks or “baking wafers” for this recipe, such as Guittard, Callebaut or Ghirardelli. The problem with using lower quality chips is that most of them have additives or stabilizers added to hold their chip shape, which makes it harder to temper the chocolate (and easier to mess it up.) You want at least 60% cocoa in the chocolate you’re using. You should be able to find at least one of these at a grocer near you. I use Guittard 63% chocolate chips for this recipe, and pretty much everything else.
I use Wilton candy melts for the swirls, which are vanilla flavored no matter the color. It’s easier for me to buy the red and green melts, because I don’t use them for anything beyond this bark. (I like “vibrant green” melts because they have a Grinch-like green color. That what we used here.) Some people buy white candy melts and use powdered or gel food coloring, which will likely work too. You could also use white chocolate, but you’ll need to temper it the same way as the semi-sweet chocolate, and work quickly so the base doesn’t dry.
Love making holiday goodies? Try my Gluten-Free Red Velvet Brownies for another fun Christmas treat. These French Butter Cookies are my favorite cookie recipe EVER, and Gooey Chocolate Crackle Cookies are super easy and fun to make. Enjoy them all with a mug of Real Deal Dutch Hot Chocolate!
If you like to give candy as a gift, you’ll want to check out my White Chocolate Rocky Road too!
Christmas Candy Chocolate Bark
Ingredients
- 16 ounces high quality semi-sweet or dark chocolate chips or baking wafers
- 5 ounces red candy melts
- 5 ounces green candy melts
- 1/2 cup gluten-free Chocolate Sandwich Cookies cut in half
- 1/4 cup red and green M&Ms use regular M&Ms, peanut, peanut butter, whatever you like!
- 1/4 cup Holiday Candy Corn
- 1/4 cup Candy Cane Hershey Kisses cut in half
Instructions
- Measure out the candy. Cut the Candy Cane Hershey Kisses in half and the gluten-free Chocolate Sandwich Cookies in half or in quarters. Set the candy aside.
- Lay out a piece of parchment paper. You’ll use this to make the Christmas Candy Bark on. Decide if you’re using the Microwave or Double Boiler method for melting the chocolate chips.
Microwave Method:
- Put 3/4 of semi sweet chocolate chips in a microwavable bowl, reserving the other 1/4. Melt the chocolate but be careful not to overheat the chocolate. The best method I’ve found is heating in the microwave for 30 seconds at a time, stirring thoroughly between each 30 seconds, until chocolate is just melted (should be 1.5 to 2 minutes total). Once the chocolate is melted, add the remaining chocolate chips and stir until they are melted in.
- Spread the melted chocolate onto the parchment paper into an 8 by 11 rectangle. Don’t worry if it’s not perfect.
Double Boiler Method:
- Add a tempered (heat-safe) glass bowl or double boiler over a simmering pot of water, making sure the water doesn’t reach the bowl above. Add 3/4 of the chocolate chips to bowl or double boiler, and stir as the chocolate melts, not allowing the chocolate to exceed 115 degrees F. Once the chocolate is fully melted, remove it from the heat and add the remaining chips, stirring until it is fully melted and smooth.
- Spread the melted chocolate onto the parchment paper into an 8 by 11 rectangle. Don’t worry if it’s not perfect.
While the chocolate is still wet:
- Melt the red candy melts in a microwavable bowl. Place dots of the melted red candy melts on top of the melted chocolate.
- Melt the green candy melts in a microwavable bowl. Place dots of the melted green candy melts on top of the melted chocolate.
- Using a knife, swirl the candy melts and chocolate up and down. Then swirl the candy melts and chocolate back and forth.
- Place the candy and cookies on the melted chocolate. Press down lightly.
- Allow the Christmas Candy Bark to dry for at least 3 hours. Cut into pieces and enjoy!
Notes
Nutrition
Photos: Meg van der Kruik – try her Apple Cider Cocktail & Slow Cooker Pear Cider for the holidays too!
The kids can help make this chocolate bark recipe – but then you’ll probably have to share.
