Our Family’s Favourite Holiday Chocolate Bark Recipes

The magic of the holiday season is in the air. Everywhere I look there are decorations popping up to say “Christmas is near.” Holiday party invitations are arriving in the mail and I am making plans for our own gatherings. With that comes a list of baking and special family requests. One of my family’s beloved holiday treats is chocolate bark. It’s a sweet delight that young and old adore, whether it’s made with rich dark chocolate and dried fruit or creamy milk chocolate and candy canes.

We always indulge in Lindt products over the holiday season for baking, gifting, and entertaining.

And just as Lindt’s Swiss Maîtres Chocolatiers are passionate about creating unique and delicious chocolate experiences, my family is excited to use Lindt chocolate to make our holiday treats.
Today I’m sharing with you two of our tried-and-true holiday chocolate bark recipes that have rave reviews. I always keep a tupperware full of a variety of bark in my fridge to offer visitors throughout the holidays, as well as a few ready-to-go bags with ribbon for a quick last minute present.

First up, the kids’ favourite!

Milk Chocolate Peppermint Bark

You will need:

• 1 Lindt Swiss Classic Gold Milk Chocolate Bar 300g
• 4 full sized peppermint candy canes
• Ziploc bag
• parchment paper
• rolling pin
• butter/oil for greasing
• baking sheet
• large spoon

Directions:

1. Lightly grease a large baking sheet with butter or oil and line with parchment paper.
2. In a double boiler on a medium-high heat, melt the chocolate until smooth and creamy (alternatively you can microwave for 30 seconds at a time).
3. In a Ziploc bag, smash the candy canes with a rolling pin until broken up into small pieces.
4. Pour the melted chocolate over the parchment paper onto the baking sheet.
5. Sprinkle the candy cane pieces over the chocolate.
6. Place in the refrigerator for 45 minutes or until firm.
7. Lift the chocolate off the parchment paper and break it off into pieces.
8. Store in airtight container in the fridge for up to 1 week.

If you would like to give some of the bark as gifts, you can purchase small cello bags from Bulk Barn and tie them with ribbon for a festive presentation.

My next recipe is a hit with grown ups for the more complex flavour, combining fresh orange zest, hazelnuts and Lindt Excellence Dark Chocolate Sea Salt Bars.

Salted Dark Chocolate Orange Hazelnut Bark

You will need:

• 2 Lindt Excellence Dark Chocolate Sea Salt Bar 100g
• 1 Lindt Excellence 70% Dark Chocolate Bar 100g
• 1 small orange
• ½ cup hazelnuts (with skin or without)
• parchment paper
• pinch of sea salt
• butter/oil for greasing
• baking sheet
• large spoon

Directions:

1. Lightly grease a large baking sheet with butter or oil and line with parchment paper.
2. In a double boiler on a medium-high heat, melt the chocolate until smooth and creamy (alternatively you can microwave for 30 seconds at a time).
3. Zest a small orange.
4. Chop up the hazelnuts. If the skin bothers you, you can boil them and remove it before chopping.
5. Pour the melted chocolate over the parchment paper onto the baking sheet.
6. Top with hazelnuts, orange zest and a sprinkle a pinch of sea salt.
7. Place in the refrigerator for 45 minutes or until firm.
8. Lift the chocolate off the parchment paper and break it off into pieces.
9. Store in airtight container in the fridge for up to 1 week.

Remove the bark from the fridge just before serving and enjoy!

For more holiday fun take a look at Lindt’s The Season magazine. Inside you will find 24 days of Christmas inspiration to add a touch of magic to your holiday season: http://bit.ly/LinEbl1

There is also an exciting twitter contest happening that you won’t want to miss!  Enter #LindtTheHalls Retweet to Win contest hosted by @sheblogsmedia for a chance to win 1 of 3 Lindt Holiday gift baskets, each including a $150 VISA g/c. Contest runs from Dec 7-11, 2015. See contest details: http://bit.ly/LinEbl2

Happy Holidays from The Best of this Life’s home to yours! I hope that you enjoy a time of joy, health, and delicious chocolate!

Although this post has been generously sponsored by Lindt & Sprüngli (Canada), Inc., the opinions and language are my own, and in no way do they reflect Lindt & Sprüngli (Canada), Inc

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Emily Smith

Emily Smith, Editor of The Best of This Life, has been crafting lifestyle content and delicious recipes for over a decade. Featured on platforms like BRIT + CO, Today's Parent, and Chatelaine, she writes about family, food, home, and wellness, inspiring readers to live well and savour life's beauty. Based in Ottawa, she shares her adventures with her husband, two beautiful kids, and their mischievous cat, Zoro.

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