Kitchen Sink Chocolate Bark

Photo by Raymond Hom
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  • Makes 24 pieces
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 157 calories
    • Fat 9 g
    • Sat Fat 5 g
    • Cholesterol 0 mg
    • Sodium 93 mg
    • Protein 3 g
    • Carbohydrate 20 g
    • Sugar 14 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 6 mg


  1. Check ¾cup sweetened shredded coconut
  2. Check ¾cup mixed salted nuts, coarsely chopped
  3. Check ½cup mixed dried fruit (such as raisins, dried cherries, or cranberries) or chopped dried apricots or papaya
  4. Check 1cup broken-up pretzels
  5. Check 1pound semisweet chocolate, chopped


  1. Heat oven to 350° F. Line a large rimmed baking sheet with parchment.
  2. Spread the coconut on a second rimmed baking sheet and bake, tossing occasionally, until golden, 4 to 6 minutes. Let cool completely. Transfer to a medium bowl. Add the nuts, dried fruit, and pretzels and stir to combine.
  3. In a microwave-safe bowl, microwave the chocolate in 30-second intervals, stirring between each, until smooth. Stir in half the nut mixture.
  4. Spread the chocolate-nut mixture ⅜ inch thick onto the prepared baking sheet, then sprinkle with the remaining half of the nut mixture. Refrigerate until firm, at least 30 minutes and up to 1 week. Break the bark into 2-inch pieces.
  5. Storage suggestion: Keep the bark at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.