Make simple, no-bake chocolate bark layered with fresh strawberries. This recipe is quick to prepare and sets firm for easy breaking.
Author:Ahazzam
Prep Time:15 min
Cook Time:5 min
Total Time:20 min
Yield:16 servings
Category:Dessert
Method:Chilling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
12 ounces semi-sweet chocolate chips
8 ounces white chocolate chips
1 cup fresh strawberries, thinly sliced
1 teaspoon coconut oil (optional, for smoother melting)
Instructions
Line an 8×8 inch baking pan with parchment paper, letting the paper overhang on two sides for easy removal.
Melt the semi-sweet chocolate chips. You can do this in a microwave safe bowl in 30-second intervals, stirring well after each interval, or using a double boiler. Stir in coconut oil if using.
Pour the melted semi-sweet chocolate into the prepared pan. Spread it into an even layer using an offset spatula. Place the pan in the refrigerator to set for 10 minutes.
While the base sets, prepare the strawberries by slicing them thinly. Pat them dry with a paper towel to remove excess moisture.
Melt the white chocolate chips using the same method as the semi-sweet chocolate.
Remove the pan from the refrigerator. Arrange the sliced strawberries evenly over the semi-sweet layer.
Pour the melted white chocolate over the strawberries, spreading carefully to cover them completely.
Return the pan to the refrigerator and chill for at least 1 hour, or until the bark is completely firm.
Once set, lift the bark out of the pan using the parchment paper overhang. Break the bark into irregular pieces.
Notes
Use high-quality chocolate for the best flavor and texture.
If you prefer a stronger strawberry flavor, you can use freeze-dried strawberries instead of fresh ones; chop them roughly and sprinkle them over the melted chocolate layers before setting.
Store the finished bark in an airtight container in the refrigerator for up to one week.