4th of July Bark Recipe

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This 4th of July Bark Recipe is the perfect patriotic treat! This dessert is so tasty and with only four ingredients and no baking required, what's not to love?!

Course Dessert, Snack

Cuisine American, Vegetarian

Keyword 4th of July Bark Recipe

Prep Time 15 minutes

Time for chocolate to set 3 hours

Total Time 3 hours 15 minutes

Servings

Calories 297kcal

Cost $7.12

Ingredients

2 cups (326g) high-quality milk chocolate chips Note 1
2 cups (312g) high-quality white chocolate chips
3/4 cup (170g) red, white, and blue M&M's
3 tablespoons red, white, and blue sprinkles, optional

Instructions

PREP: Line a 9-x-13-inch baking pan (or similar sized baking sheet) with parchment paper and set aside.
MILK CHOCOLATE: Melt milk chocolate chips in 30-second intervals, stirring between each burst for 15-20 seconds, until the chocolate is smooth and melted. Melt in small bursts and stir very frequently to avoid burned chocolate -- it's still melting even outside of the microwave. Use a spatula to transfer chocolate from the bowl to the prepared baking sheet.
SPREAD CHOCOLATE: With a spatula, spread the chocolate into an even and smooth layer. Set aside at room temperature and let it set. Do not put it in the fridge because a cold chocolate layer will make the white chocolate harden too quickly.
WHITE CHOCOLATE: Melt the white chocolate chips in 30-second intervals, stirring between each microwave burst for 15-20 seconds, until the chocolate is smooth. Pour the white chocolate as evenly as possible on top of the set chocolate layer and, working quickly, gently spread the melted white chocolate on top of the chocolate layer. I like to do this with a spatula or by using the back of a spoon. If the two chocolates begin swirling together, swap out for a new spoon to keep the colors separate. Immediately top the smoothed white chocolate with the M&M's and sprinkles. Gently press these additions onto the chocolate so they stick.
CHILL: Chill for 30 minutes or until firmly set. Use the parchment paper to lift the bark off the tray or out of the pan and onto a cutting board. Coarsely chop with a very sharp knife using quick, decisive cuts (place a kitchen towel on top of the knife to get more leverage without hurting your palm). If the bark is getting melty or soft, return to the fridge to firm up a bit. (We love it best straight from the fridge!)

Video

Notes

Note 1: Chocolate: You can use two kinds of chocolates here for a more interesting taste. I generally combine milk and dark chocolate, but use whatever two chocolates (or just one chocolate is great too) that you enjoy best! If you prefer less sweetness, use semi-sweet or dark chocolate chips instead of milk. My favorite chocolate chips to use are Ghirardelli® or Guittard®.

Nutrition