Dark Chocolate Bark

It's always the perfect time to indulge in this Dark Chocolate Bark topped with US-grown cranberries, pistachios and pecans with your family. Who doesn’t love a loaded and crunchy chocolate bark with a little whimsy thrown in!


  • 3 bars of good quality dark chocolate 
  • 8 to 10 candy eyes for decoration
  • Pretzel sticks for decoration 
  • 10 to 12 U.S. grown dried cranberries for topping
  • 12 to 15 shelled U.S. grown pistachios for topping 
  • 10 to 12 U.S. grown pecans for topping
  • 8 to 10 candy easter eggs for decoration


  • Melt the dark chocolate bars over a double boiler and gently stir it to ensure that there are no lumps.
  • Pour the melted chocolate on a flat baking tray lined with parchment paper
  • Place the candy eyes gently on the molten chocolate and make whiskers with the pretzel sticks snapped into halves.
  • Roughly chop up the cranberries, pistachios and pecans and distribute them on top of the molten chocolate.
  • Roughly break up the chocolate candy Easter eggs and add them on top of the molten chocolate.
  • Let it set and once it’s set break the chocolate bark and wrap them in parchment paper and store it in the fridge.


Recipe courtesy of Nilanjana Chakrabarti.
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