How to Make Dark Chocolate Bark 2 Ways

Dark chocolate bark on a white plate with a marble countertop background
Photo: Stephanie McKercher, MS, RDN

Dark chocolate bark is a simple (and totally customizable) healthy dessert. Top creamy dark chocolate with trail mix, coconut flakes and Himalayan salt, or any other combination that speaks to you.

I like to keep dessert simple, and there’s nothing more foolproof than chocolate bark. How to Make Dark Chocolate Bark 2 Ways - There are only three steps from start to finish. Melt chocolate. Add toppings. Wait. (That last one is by far the hardest part.)

This is a rare example of a DIY gift idea that’s actually as easy as it looks to execute. Use my toppings (I covered half with GORP trail mix and the rest with coconut flakes + coarse Himalayan sea salt) or create your own flavors. There’s no need to worry too much about measuring. Sprinkle to your heart’s content.

Some ideas to get your brain juices flowing:

  • Coconut + dried pineapple + lime zest
  • Almonds + dried cranberries
  • Hazelnuts + espresso + vanilla

I don’t pay too much attention to the nutrition facts when I’m eating chocolate (I’d rather enjoy my dessert, thanks very much), but it’s nice to know a treat can taste this good and also come with antioxidants, fiber and a variety of minerals (including iron and magnesium).

I’m keeping dessert simple (and conveniently nutritious) with easy dark chocolate bark two ways.

Dark Chocolate Bark 2 Ways (GORP Trail Mix + Coconut Sea Salt)

Dark chocolate bark is a foolproof dessert. Customize toppings or use GORP trail mix and coconut + Himalayan sea salt.

Serves 6


  • 12 ounces dark chocolate bars about 4 bars
  • ½ cup GORP trail mix (or trail mix of choice)
  • 2 tablespoons coconut flakes, toasted if desired
  • 1-2 teaspoons coarse Himalayan sea salt


  1. Preheat oven to 350º F and line a baking sheet with parchment paper. Spread chocolate bars on the baking sheet and bake until chocolate is melted and spreadable, about 8-12 minutes.
  2. Remove the baking sheet from the oven and use a spatula to spread the chocolate evenly across the parchment paper. Sprinkle trail mix over half of the chocolate, and coconut and sea salt over the other half (or substitute with toppings of choice).
  3. Carefully transfer the parchment paper with chocolate to a marble slab (if you have one) or other smooth surface (such as a cutting board or the countertop) to cool completely. (I cooled the chocolate bark on a marble slab for 2 hours.)
  4. Once cooled, use a sharp knife to cut the chocolate into pieces. Make random cuts to create different shapes and sizes. Enjoy!
Stephanie McKercher on Instagram
Stephanie McKercher
Stephanie McKercher, MS, RDN, is a recipe developer and registered dietitian based in Denver, where she's the author and food photographer of The Grateful Grazer blog. Follow her on Instagram.