I love the holidays for more than one reason, but especially the food. No, I don’t sit and eat it all myself, but I adore being able to share yummy goodies with friends and family as gifts. One of my favorite edible gifts also happens to be one of my favorite candy recipes. Double chocolate candy bark is one of the simplest candy recipes that you can make, it looks fantastic packaged as a gift and of course, it’s absolutely delicious!
What makes this double chocolate candy bark recipe one of my all time favorite candy recipes is how easy it is to customize. You can use milk chocolate, semi-sweet, dark or even white chocolate as your base. You can use just plain chocolate chips or add sprinkles, candy dots or whatever floats your boat. It really is one of the most customizable candy recipes that I have ever seen. Just keep in mind that this is a double chocolate recipe so whatever flavor you choose for your bark base, make sure that you use a different flavor for your chips and toppings.
Candy Recipes – Double Chocolate Candy Bark Recipe
In case you want to make up a big batch of this yummy stuff and give it as gifts, I have created a free printable gift tag to go along with this recipe. You can grab a PDF of the printable gift tag HERE. There are 3 gift tags to a page. To gift this, fill a mason jar with your candy and add a lid. Tie a bit of twine around the lid. Print the gift tag and glue it onto cardstock. Punch a hole in the cardstock and attach it to your twine. Instant awesome (and delicious!) gift!
You will need:
- 1 lb chocolate candy melts (or bark) in the flavor of your choice
- 1 bag red and green holiday chocolate chips
- Sprinkles or any other toppings you might want.
To prepare, line a cookie sheet with parchment paper.
Pour the candy melts into a small microwaveable bowl and microwave in 30 second increments. Make sure that you stir in between each session. Continue heating them until they are smooth and fully melted. If you don’t want to use the microwave to melt them, you can also do so over a double broiler or in your crockpot on low. Just be sure that you stir them often so that they don’t burn.
Once the candy melts, pour it over the parchment paper and spread it out until it is 1/4-1/2″ thick. You won’t want it so thick that you can’t break it but you also won’t want to get it too thin either. While it is still warm, sprinkle the holiday chips, sprinkles or any other toppings you’re adding on top and gently press down so that they are seated into the chocolate.
Stick the entire cookie sheet into the fridge and cool until the chocolate is hardened completely. Once it is, peel the parchment paper off and break your bark into pieces. There’s no right or wrong with this, so break them into whatever size you would like.
If you lose a few toppings, that’s okay. This can happen depending on where the breaks in the chocolate happen. Store in an airtight container. For best results, keep it in the fridge so it doesn’t melt, but it isn’t absolutely necessary to do so.
Candy Recipes – Double Chocolate Candy Bark Recipe {Free Printable Gift Tag}
- 1 lb chocolate candy melts (or bark in the flavor of your choice)
- 1 bag red and green holiday chocolate chips
- Sprinkles or any other toppings you might want.
- To prepare, line a cookie sheet with parchment paper.
- Pour the candy melts into a small microwaveable bowl and microwave in 30 second increments. Make sure that you stir in between each session. Continue heating them until they are smooth and fully melted. If you don’t want to use the microwave to melt them, you can also do so over a double broiler or in your crockpot on low. Just be sure that you stir them often so that they don’t burn.
- Once the candy melts, pour it over the parchment paper and spread it out until it is 1/4-1/2″ thick. You won’t want it so thick that you can’t break it but you also won’t want to get it too thin either. While it is still warm, sprinkle the holiday chips, sprinkles or any other toppings you’re adding on top and gently press down so that they are seated into the chocolate.
- Stick the entire cookie sheet into the fridge and cool until the chocolate is hardened completely. Once it is, peel the parchment paper off and break your bark into pieces. There’s no right or wrong with this, so break them into whatever size you would like.
- If you lose a few toppings, that’s okay. This can happen depending on where the breaks in the chocolate happen. Store in an airtight container. For best results, keep it in the fridge so it doesn’t melt, but it isn’t absolutely necessary to do so.
