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Spooky Chocolate Bark Recipe
If basic candy bars just aren’t cutting it, up your Halloween game with this easy and delicious chocolate bark recipe! The pretty chocolate swirl and yummy pretzel toppings make this scary-good treat one that everyone will enjoy.
INGREDIENTSChocolate Bark: 2 cups Navitas Organics Cacao Butter 7 Tbsp. Navitas Organics Cacao Powder ½ cup plant-based milk 3-4 Tbsp. organic maple syrup ¼ tsp. salt 1 tsp. vanilla extract Toppings: ⅓ cup dairy-free white chocolate chips (optional) 1 Tbsp. Navitas Organics Cacao Nibs 1 Tbsp. organic coconut oil 8-10 chocolate peanut butter cups, halved ⅓ cup pretzels Candy eyes |
DIRECTIONSIn a small pot, heat cacao butter over low heat until chunks are almost melted. Remove from heat and stir until cacao butter is completely melted. In a separate small pot, heat white chocolate with coconut oil and set aside to cool. Add cacao powder, maple syrup, vanilla extract, and salt into melted cacao butter and whisk until combined. Whisk in coconut milk and pour into a parchment paper-lined brownie or cookie sheet. Using a spoon, drop melted white chocolate into the dark chocolate, leaving 1-2 inches in between. With a wooden skewer or backside of a spoon, swirl the chocolate in circular motions. Top with desired toppings and refrigerate for 1-2 hours. Store leftovers in an airtight container. Makes 5-10 servings
Submitted by Julia Trigo | Delight Fuel |
If basic candy bars just aren’t cutting it, up your Halloween game with this easy and delicious chocolate bark recipe! The pretty chocolate swirl and yummy pretzel toppings make this scary-good treat one that everyone will enjoy.
Ingredients
-
2 cups Navitas Organics Cacao Butter
-
7 Tbsp. Navitas Organics Cacao Powder
- ½ cup plant-based milk
- 3-4 Tbsp. organic maple syrup
- ¼ tsp. salt
- 1 tsp. vanilla extract
- ⅓ cup dairy-free white chocolate chips (optional)
-
1 Tbsp. Navitas Organics Cacao Nibs
- 1 Tbsp. organic coconut oil
- 8-10 chocolate peanut butter cups, halved
- ⅓ cup pretzels
- Candy eyes
Chocolate Bark:
Toppings:
Directions
- In a small pot, heat cacao butter over low heat until chunks are almost melted. Remove from heat and stir until cacao butter is completely melted.
- In a separate small pot, heat white chocolate with coconut oil and set aside to cool.
- Add cacao powder, maple syrup, vanilla extract, and salt into melted cacao butter and whisk until combined.
- Whisk in coconut milk and pour into a parchment paper-lined brownie or cookie sheet.
- Using a spoon, drop melted white chocolate into the dark chocolate, leaving 1-2 inches in between.
- With a wooden skewer or backside of a spoon, swirl the chocolate in circular motions.
- Top with desired toppings and refrigerate for 1-2 hours.
- Store leftovers in an airtight container.