Lavender Creates- DIY Bark Thin Recipe

Can we talk about chocolate for a minute? When I was a teacher I had a drawer dedicated to snacks for those rough days or to share with any of my teacher friends who needed a little pick-me-up. As I have continued my career into the professional world the drawer has followed. With my healthier snacks and emergency oatmeal packs there is usually a bag of Bark Thins. They are the perfectly sized little snack. I can’t get enough of them.

One day, I was craving chocolate but realized I was out of my bark thins. But then I could NOT stop thinking about chocolate all day. I know, fattie. Bark thins are pretty simply made and I realized I could do it myself! I was then hooked on the idea and went to the store after work to buy the ingredients I was missing. If you keep your house stocked for baking you probably wouldn’t even need much. They are so easy give it a try!

Lavender Creates- DIY Bark Thin Recipe

  • Parchment paper, baking sheet
  • Two bags semi or dark chocolate chips to taste
  • About 2 cups of any extras- pretzel sticks broken, marshmallows, mixed nuts, shredded coconut, broken mints, dried fruit.. Anything you think it would taste good covered in chocolate? Go for it
  • Sea salt
  • Coconut oil

Lavender Creates- DIY Bark Thin Recipe

Step One.

Melt your chocolate SLOWLY. You can throw the chips in a bowl in the microwave for 30-60 second intervals or you can use the double broiler method pictured. Either way is fine but you have to go slowly. Chocolate is very temperamental and if you burn it there is no going back. The double broiler method is when you set your bowl of chocolate on top of a simmering pot of water and melt it that way.

Lavender Creates- DIY Bark Thin Recipe

Step Two.

While your chocolate is melting, chop up nuts or pretzels or whatever your extras will be. I used a little less than one cup shredded coconut and one cup mixed nuts. Don’t forget to stir your chocolate as you chop!

Lavender Creates- DIY Bark Thin Recipe

Step Three

Mix a tablespoon of coconut oil* into the melting chocolate to thin slightly. I did this to make it easier to pour.

Step Four

Stir your extras into the chocolate.**

Step Five

Pour everything out onto a parchment sheet covered pan. Spread thinly. Sprinkle sea salt on top.

Step Six

Let cool in the fridge for 30 minutes or until set. Then gently break apart into bite-sized pieces with your hands or a knife.

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Not pictured is the finished broken up product because my family ate it up too fast! 🙂

*I was silly and added a tablespoon of cream to my chocolate thinking it would help thin it when really it did the opposite.

**I also was silly and poured half of the chocolate on the pan and then put the toppings on and then the rest of chocolate on the top. This ended up being messy and hard. I’m recommending to you that you stir it all together and then dump it out.
Enjoy!! They really were super easy to make and soooo yummy. Everyone in my family enjoyed them.

Also side note- I decided not to use the pretzels pictured for the sake of my gluten intolerant sister and chopped extra nuts.

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