Description
This Snowman Chocolate Bark is almost too cute to eat…almost! If you’re all about simple, no-bake holiday treats, this Christmas bark recipe is for you! Fun, easy and perfect for snacking or gifting.
Ingredients
Scale
- 1 pound (454 grams) milk, semi-sweet or dark chocolate
- 1 tablespoon dessicated or fine shredded dried coconut
- 36 round white chocolate wafers
- 12 pretzel sticks
- 24 mini candy eyeballs
- 1 dried mango slice (cut 12 little “carrot” noses out of it)
- a little bit of melted white chocolate or icing (to stick faces on)
Instructions
- Prep: Gather all the ingredients and line a large baking sheet with parchment or wax paper.
- Melt chocolate: If needed, chop the chocolate first into small pieces (if in bar form). Place chocolate in a heat-proof bowl set over a saucepan filled with 1-inch of gently simmering water (make sure water doesn’t touch the bottom of the bowl). Or use a real double boiler if you have one. Stir chocolate until almost fully melted (about 90% melted). Remove from heat and continue to stir until chocolate is fully melted and smooth.
- Pour and spread the chocolate: Make sure to wipe off any condensation from the bottom of the bowl first (water in the chocolate can make it seize up and nobody wants that!). Then pour the melted chocolate onto the lined baking sheet and spread out into a rectangular shape about ¼ inch thick using a rubber spatula or offset spatula. It won’t fill out the whole sheet.
- Sprinkle on the “snow”: Sprinkle over the dried coconut to give it that snowy look.
- Assemble the snowmen: Start building the snowmen right away by placing groups of three white chocolate wafers on the chocolate to form each snowman’s body. I usually end up making 12 snowmen. Make sure to leave some space between each one. Next, break pretzel sticks to the right length for the arms and press them into the chocolate on each side of the middle part of each snowman.
- Add the finishing touches: Use a bit of melted white chocolate or icing to stick on two mini candy eyeballs and a “carrot nose” (cut from dried mango) for each snowman’s face. If you would like to add some buttons, dip a toothpick into the melted chocolate and dot on three little buttons down the front. Cute and easy!
- Set the bark: Place in the fridge for 15-30 minutes or until the bark has firmly set up.
- Cut into pieces: Use a sharp knife to cut the bark into pieces around each snowman.
Notes
- Use good quality real chocolate! Since chocolate is the star of the show in bark, it really makes a difference. The better the chocolate, the better your bark will taste! Callebaut, Lindt chocolate bars, Ghriadelli baking bars, Guittard and Baker’s are all nice options. I don’t recommend melting chocolate chips for bark – they tend to contain stabilizers that help them hold their shape and make it difficult to get a silky smooth consistency.
- Microwave: I prefer the stovetop method for melting chocolate but you can also use the microwave if you prefer. Place the chocolate into a large heat-safe bowl and microwave in 15-30 second intervals, stirring between each interval, until the chocolate is melted and smooth. Be careful not to overheat!
- Make your own white chocolate round wafers: If you don’t have white chocolate wafers, no problem! Just melt some white chocolate, drop spoonfuls onto a parchment lined baking sheet, and shape them into small circles. Pop them in the fridge or freezer to set, and you’re good to go!
- Storage: Store in an airtight container with parchment or wax paper between the layers. It’ll last for up to 2 weeks in the fridge or up to 2 months in the freezer.
