Homemade Sweet and Salty Dark Chocolate Bark. Rich melted dark chocolate with dried fruits, nuts and a salty snack topping!
Within this post you’ll make a simple holiday snack to satisfy those chocolate cravings. Plus you’ll learn a tip for easy hand-off chocolate melting.
There’s something about sweet and salty snacks that makes them so appealing to the senses. I’m a fan of both, but put them together for an even better combination. Sea salt caramel, peanut butter banana, maple and bacon, or chocolate and nuts are some favorites that come to mind. For this Sweet and Salty Dark Chocolate Bark I’m going with the later.
It’s surprisingly easy to make, and toasting nuts is optional, but add a depth of flavor that compliments the sweet and salty chocolate even more. If melting chocolate has you a bit apprehensive, fear not as it’s as simple as placing a bar of baking chocolate in the oven.
This simple trick removes any hands on time or watching. A low heat gently softened the dark chocolate into a soft velvety texture that spreads into a thin layer perfect for chocolate bark. Just look at that gorgeous, silky chocolate.
Speaking of watching, this Sweet and Salty Dark Chocolate Bark is an ideal pairing for the big college basketball series. Make up a batch of this and enjoy a sweet and salty snack while you watch your favorite teams.
Another unique ingredient to this recipe is potato chips. They’re just the right salty, and perfect as a snack on their own. Even better paired and sprinkled on top of this dark chocolate bark for a salty and crunchy addition.
Dried fruit is the final compliment to the symphony of flavors and textures. You could use almost any dried fruit, but there’s something about dried apricot and dark chocolate. If you’ve never tried it then you’re in for a treat.
Sweet and salty, chewy and crunchy, rich and flavor; enjoy this decadent, yet simple to make fruit and nut Sweet and Salty Dark Chocolate Bark. It’s indulgence you can feel good about, filled with mostly nutrient rich calories plus antioxidants, and takes care of that sweet craving.
What to do if chocolate seizes while melting
Luckily you don’t have to worry about this with this recipe, but fret not if you seize chocolate. This can happen if you heat too quickly, dry it out, or add an unexpected ingredient (such as water) that causes water to seize up. Water interacts with the oil and causes it to seize.
There’s a surprising and simple trick to recover hardened chocolate. All you need to do is simply mix in more water. Stir in a tablespoon at a time while heating until it reaches the correct consistency.
Recipe at-a-glance:
Flavor profiles: Rich dark chocolate with sweet fruit and salty snack toppings
Texture: Velvety chocolate with chewy dried fruit and crunchy nuts
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Sweet and Salty Dark Chocolate Bark
Ingredients
- ¼ cup pecan halves
- ¼ cup pumpkin seed kernels
- 2 tablespoons sliced almonds
- 12- ounces dark chocolate, about one large baking bar
- ¼ cup crumbled potato chips
- ⅛ cup pretzels, crumbled
- ½ cup dried apricots, chopped
- ¼ cup dried cranberries
- ½ teaspoon coarse sea salt
Instructions
- Preheat oven to 250° F. Place pecans, pumpkin seeds and almonds in a pan over medium-high heat. Cook 4-6 minutes, stirring often, until toasted. Be careful to not overcook and remove from pan immediately.
- Meanwhile: Place dark chocolate bar in center of a 11x17 parchment lined baking sheet. Bake 6-10 minutes, until softened. Remove from oven and use spatula to spread chocolate to a ⅛-inch thick slab.
- While still soft, evenly sprinkle with toasted nuts and remaining ingredients. Note: use more or less of toppings depending on how dense you prefer. Press ingredients down lightly to secure.
- Allow to cool until hardened completely; place in fridge or freezer to this speed up. Once set, break up into pieces.
Notes
- Toasting the nuts and seeds beforehand really brings out the flavors and gives them a delicious nutty and toasted flavor
- I recommend only using dark chocolate for the perfect balance of salty and sweet
- You can use any dried fruits, nuts and seeds you like for this recipe why not get creative and create different variations
- You can also drizzle over some melted chocolate (white, milk or dark) for contrast and to create pretty designs
- Press the toppings down lightly into the chocolate so they stick when the chocolate sets
- Store chocolate bark in a sealed container in a cool, dry place
Oh my goodness, this bark is genius! So much sweet and salty goodness.
I have a weakness for sweet and salty combinations. This looks completely wonderful!
This looks like such a treat. Pringles? Who knew!
I know right?! Thanks Carmen!
What a great treat! So simple and tasty! I love that you can totally change it up and just use things in your pantry. Love the photos they really make me want to dive in and eat the entire plate! Thanks for sharing.
That’s true Jenn. You can add pretty much anything into this. Thanks so much and you’re welcome!
Thanks so much for sharing this delicious recipe – sweet and salty treats are my favorite! #client
You’re so welcome! Thanks and enjoy Carrie!
Pringles and chocolate together?! This looks so good I must have some.
It works surprisingly well. You totally should Deynece!
Your photos are so so beautiful here! This looks like something I could totally make – amazing!
xo
Krista
Thanks so much Krista! *blushing*
What a fun recipe! Sweet and salty together is one of my favorites!
Mine too! Thanks Leah!
Super naughty! I love this. Sweet + salty is always delish!
Haha sweet and naughty. Thanks Emma!
This looks and sounds fantastic. Such a unique combination of flavors…love the addition of Pringles
Sweet salty and then you go and add nuts and fruit. Over the top delicious.
Over the top indeed! Thanks Candy!
This looks so yummy! I’d had to take out the pecans as I’m very allergic, but that would be an easy modification for me. Nice post, the pictures had my mouth watering 🙂
Hi Hannah you can definitely sub or omit pecans. There’s plenty of flavor going on. Thanks so much!