Homemade Bark

This homemade bark is the best holiday gift! It’s delicious, customizable, and festive. Everybody will love these gift bags, and the bonus of a copper cookie cutter!

Day 3 of DIY Gift Week is here!

Monday: Espresso Candied Pecans

Tuesday: Best Ever Chicken Rub

Today: HOMEMADE BARK!

When I was a teacher, a student brought me in a package of homemade bark made in cookie cutters, and it was the cutest, most festive holiday treat! I’ll be gift giving bark all season long!

What you’ll need:

Plastic Bags

Ribbon

Cookie Cutters

Card Stock (White) Card Stock (Brown)

Printable Labels

Homemade Bark

Print Recipe

• Author: Lexi
• Prep Time: 10 minutes
• Total Time: 10 minutes

Ingredients

Scale 1x2x3x

• 1 10 oz. bag dark chocolate or chocolate of choice

Topping ideas:

• 1 tablespoon All-Purpose Caramel from the Lexi’s Clean Kitchen Cookbook
• 1–2 tablespoons orange zest
• 1/2– 1 teaspoon coarse sea salt
• 1/4 cup dried bing cherries, golden raisins, or dried fruit of choice
• 1/4 cup nuts or seeds of choice, finely chopped
• 1/3 cup shredded coconut

Instructions

• Heat chocolate using a double broiler method (Bring one inch of water to a simmer in a small pot. Set the heatproof bowl over the mouth of the pot (water should not touch the bottom of the bowl). Stir chocolate as it softens. When you have just a few small unmelted chunks, remove bowl from heat and stir to melt the rest).
• Line a baking sheet with parchment paper. Pour out chocolate and lightly spread into a rectangle onto parchment paper. Place into the fridge until bark hardens.
• If using cookie cutters: lightly grease and pour chocolate to desired thickness (1/4 inch or so). Add toppings and place in fridge until bark hardens.
• Wrap in cellophane with a bow for the perfect holiday gift!

Notes

Store in the refrigerator until ready to gift.

Download your free printable labels here!

Try these bark variations:

Orange Zest and Sea Salt Bark

Sea Salt Trail Mix Bark

Grab your free printable labels here!

Happy DIY gift week! Check back for more the rest of the week!