Fall Chocolate Bark will carry you through the holiday season and will satisfy your sweet tooth with decadent chocolate paired with salty, nutty and sweet flavors.
The hustle and bustle of the Fall season has my kitchen full of baking, gifting, and getting ready to entertain! I love this time of year, but sometimes the pressure of fancy and overdone takes away the joy that this season brings! Fall Chocolate Bark is just right for all your holiday needs. Turn off your ovens, there is no baking required, it takes just a few short minutes to throw together and it is so rich and flavorful that you will be proud to share this with your friends and family! 
Fall Chocolate Bark gives you all that your taste buds long for; sweet, salty and loaded with crunch. It is easy to throw together for a week night, enjoyed with a glass of wine or can be packaged up for the perfect hostess gift. Whether you love dark chocolate or semisweet, choose a chocolate that is high quality because this is what holds the bark together. Once you have chosen your chocolate, a combination of nuts, dried fruit, seeds, caramel and pretzels are on the top of my list for the perfect chocolate bark. You can throw them all into one or separate to make three seasonal Fall Chocolate Bark recipes! 
Pumpkin Seed and Sea Salt Chocolate Bark
Ingredients
- 2 Cups 70% Dark Chocolate
- ¾ Cup Pumpkin Seeds
- 3 Tbsp Mini Chocolate Chips
- 1 tsp Sea Salt
Instructions
- Prepare a baking sheet with parchment paper; set aside
- Melt the chocolate in a microwave safe bowl in 30 second increments, stirring each time
- Once the chocolate is 90% melted, remove the bowl from the microwave and continue stirring until all the chocolate is completely melted
- Pour ½ cup of pumpkin seeds into the chocolate and mix until fully coated
- Spread the melted chocolate on the prepared baking sheet
- Using a spatula, evenly spread the chocolate to cover the parchment paper (approx ¼” thick)
- Sprinkle the remaining ¼ cup pumpkin seeds, mini chocolate chips and sea salt on the top of the chocolate bark
- Allow the chocolate to cool at room temperature for 1-2 hours or for quicker dry time, place the chocolate bark in the refrigerator to harden
- Once the chocolate is set, cut or break the chocolate bark into a desired size and shape
- Serve immediately or store in an airtight container in the refrigerator
Dried Fruit Chocolate Bark
Ingredients
- 1 Cup 70% Dark Chocolate
- 1 Cup White Chocolate
- ¼ Cup Dried Figs, chopped
- ¼ Cup Dried Apples, chopped
- 2 Tbsp Candied Ginger, chopped
Instructions
- Prepare a baking sheet with parchment paper; set aside
- Separately melt the dark chocolate and white chocolate in a microwave safe bowl in 30 second increments, stirring each time
- Once the chocolate is 90% melted, remove the bowl from the microwave and continue stirring until all the chocolate is completely melted
- Using a spatula, evenly spread the dark chocolate to cover the parchment paper (approx ¼” thick), place in the refrigerator to harden
- Spread the melted white chocolate on top of the dark chocolate
- Sprinkle the chopped dried fruit all over the white chocolate
- Drizzle dark chocolate on top of the dried fruit and white chocolate
- Allow the chocolate to cool at room temperature for 1-2 hours or for quicker dry time, place the chocolate bark in the refrigerator to harden
- Once the chocolate is set, cut or break the chocolate bark into a desired size and shape
- Serve immediately or store in an airtight container in the refrigerator
Salted Caramel and Pretzel Chocolate Bark
Ingredients
- 2 Cups Semisweet or Dark Chocolate
- 1/2 Cup Caramel Candies, Melted
- 1 Tbsp Heavy Cream
- ½ Cup Pretzels, chopped
- ¼ Cup Peanuts, chopped
Instructions
- Prepare a baking sheet with parchment paper; set aside
- Melt the chocolate in a microwave safe bowl in 30 second increments, stirring each time
- Once the chocolate is 90% melted, remove the bowl from the microwave and continue stirring until all the chocolate is completely melted
- While the chocolate is melting, place the caramel candies and heavy cream in a small saucepan; turn the heat on medium and stir until caramel is melted and the heavy cream is incorporated
- Spread the melted chocolate on the prepared baking sheet
- Using a spatula, evenly spread the chocolate to cover the parchment paper (approx ¼” thick)
- While the chocolate is melted, swirl in the caramel sauce throughout
- Sprinkle the chocolate pretzels and chopped peanuts over the chocolate and caramel
- Allow the chocolate to cool at room temperature for 1-2 hours or for quicker dry time, place the chocolate bark in the refrigerator to harden
- Once the chocolate is set, cut or break the chocolate bark into a desired size and shape
- Serve immediately or store in an airtight container in the refrigerator
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