Want to make the ultimate cozy, cute chocolate treat that looks super aesthetic and super easy?! This hot chocolate bark recipe is the treat you should have every December, and obviously, Holiday treats are a must.
The easier and cuter, the better. Just don't take too many photos for your Instagram story before it melts...
I grew up obsessed with anything chocolate themed, so this bark is basically my winter personality. Plus, it looks like something you'd buy at a trendy holiday pop-up market, but it's budget friendly, takes 10 minutes, and you can say you did it yourself. 😉
If you want a cute, fun, Insta worthy holiday treat, this hot cocoa bark is going to be your new go-to. Minimal cleanup, zero baking, and it always looks way fancier than it really is. Something to bring to any holiday occasion and impress or enjoy at home!
Things to Know Before Making Hot Cocoa Bark
- Use high-quality chocolate so the layers melt smoothly and snap cleanly (and don't break in the package before using). My favorite is Girardheli brand chocolate.
- I bake the chocolate bar flavors at a very low temperature for easy swirling. If you're using a single chocolate flavor, melting chocolate chips in the microwave is easiest and cheaper.
- Swirl the chocolate with toothpicks for that aesthetic marbled look & making sure the chocolate is melted to be swirled.
- Line your pan with parchment paper for easy removal and clean breaks.
- Refrigerate to set the bark faster, especially if you're gifting or prepping ahead. But you can store them or gift them at room temp.
This one is always on my holiday dessert boards because it's a popular holiday treat and everyone thinks it's store-bought. If you're into easy, aesthetic recipes, you'll love these too: Pretzel Christmas Bark, Caramel Apple Bark, Christmas Light Chocolate Covered Strawberries.
Ingredients You'll Need
- Chocolate bars (3 bars, 4 oz each): dark chocolate, milk chocolate, and white chocolate
- Crushed candy canes: Adds sparkle, crunch, and a peppermint vibe.
- Mini marshmallows: The hot cocoa moment we all want.
- Hot cocoa powder: to sprinkle over the top of the finished bark
Supplies
• Parchment paper: Helps the bark pop right off with no sticking.
• Baking sheet: The base for spreading and setting your bark.
• Toothpicks: For swirling the chocolate into cute marbled patterns.
Scroll to the recipe card for exact measurements.
How to Make Hot Cocoa Bark
Step 1: Prep ingredients
Unwrap and place candy canes in a zip lock bag.
Take rolling pin (any other suggested tool) to crush candy canes into small pieces. Set aside.
Preheat oven to 175 degrees
Step 2: Melt the chocolate
Unwrap the dark, milk, and white chocolate bars and place on a parchment-lined baking sheet in a fitted rectangular shape. Place in oven for 5-6 mins.
Step 2: Spread and swirl
Swirl all the chocolate with a toothpick until it looks marbled to your liking.
Step 3: Add toppings and chill
Sprinkle crushed candy canes and mini marshmallows over the chocolate while it's still warm and melty so they stick to and sink into the chocolate.
Fun tip: If you have powder from crushing the candy canes, sprinkle on top for a winter-powder aesthetic touch!
Step 4: Keep in fridge
Refrigerate for at least an hour or more if you wish- until completely set. Break into pieces.
Storage and Freezing
Store pieces in an airtight container for up to 2 weeks. Keep them cool so the chocolate stays firm. Freeze in a sealed container for up to 2 months. Thaw in the fridge so the toppings don't get sticky.
FAQs
Can I use chocolate chips instead of chocolate bars?
Yes, you can use chocolate chips. Choose a high-quality brand so they melt smoothly and set with a clean snap. Microwave the chocolate in 30 second increments, stir, and then microwave more as needed. It's harder to swirl the chocolate when using chocolate chips, which is why I usually use bars when making multi chocolate flavored bark.
Why isn't my chocolate bark setting?
If the chocolate was overheated or the kitchen is warm, it may take longer to firm up. Chill it in the fridge for fast results.
How do I make the swirl look aesthetic?
Gently swirl with a toothpick in different directions for pretty marbled patterns, mixing as much of the chocolates as you can.
More Easy Holiday Treat Recipes
• Pretzel Christmas Bark
• Caramel Apple Bark
• Ninja Creami Holiday Recipes
• Christmas Light Chocolate Covered Strawberries
Hot Cocoa Bark Recipe
Make an easy hot cocoa bark recipe with dark, milk, and white chocolate topped with mini marshmallows, crushed candy canes, and hot cocoa powder.
Ingredients
- Chocolate bars 3 bars, 4 oz each: dark chocolate, milk chocolate, and white chocolate
- Crushed candy canes go as light or heavy with that peppermint flavor
- Mini marshmallows
- Hot cocoa powder
Instructions
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Preheat oven to 175 F. Line a 9x13 size baking sheet with parchment paper.
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Prep Ingredients: Unwrap and place candy canes in a zip lock bag. Take rolling pin (any other suggested tool) to crush candy canes into small pieces. Set aside.
-
Unwrap the dark, milk (or semi sweet chocolate), and white chocolate bars and place on a parchment-lined baking sheet in a fitted rectangular shape. Place in oven for 5-6 mins.
-
Swirl all the chocolate with a toothpick until it looks marbled to your liking.
-
Sprinkle crushed candy canes and mini marshmallows over the chocolate while it's still warm and melty so they stick to and sink into the chocolate.
-
Refrigerate for at least an hour or more if you wish- until completely set. Break into piece
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