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Gluten-Free Chocolate Bark - Simple, Crunchy, and Crowd-Pleasing

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12 servings

Ingredients

  • 12 ounces (340 g) gluten-free chocolate (dark, milk, white, or a mix; choose bars or chips labeled gluten-free)
  • 1/2 cup roasted nuts (almonds, pistachios, pecans, or peanuts), roughly chopped
  • 1/4 cup seeds (pumpkin seeds or sunflower seeds), lightly toasted
  • 1/3 cup dried fruit (tart cherries, cranberries, apricots, or raisins), chopped if large
  • 2 tablespoons shredded coconut (optional), unsweetened or lightly toasted
  • 1/4–1/2 teaspoon flaky sea salt, to finish
  • 1 teaspoon orange zest or finely grated citrus zest (optional)
  • 1/2 teaspoon pure vanilla extract (optional; ensure gluten-free)

Instructions

  • Prep your pan. Line a rimmed baking sheet with parchment paper. For thicker bark, use a smaller pan or spread in a smaller area.
  • Chop the chocolate. If using bars, chop into small, even pieces so it melts smoothly and evenly.
  • Melt gently. Use a double boiler: set a heatproof bowl over a pot with an inch of simmering water. Stir often until just melted. Or microwave in 20–30 second bursts, stirring between each, until smooth. Don’t overheat.
  • Flavor the base. Stir in vanilla or citrus zest if using. Keep the chocolate warm and fluid but not hot.
  • Spread the chocolate. Pour onto the parchment and spread with an offset spatula into an even layer, about 1/4 inch thick. Thicker bark takes longer to set but breaks into nice chunks.
  • Top it fast. While the chocolate is still glossy, sprinkle on nuts, seeds, dried fruit, and coconut. Finish with a light shower of flaky salt. Press toppings gently so they adhere.
  • Set and cool. Let the bark firm up at room temperature for 1–2 hours, or place in the fridge for 20–30 minutes until fully set. Avoid humid or very warm rooms.
  • Break into pieces. Peel off the parchment and snap the slab into rustic shards. Aim for a mix of small snack pieces and larger giftable chunks.
  • Store properly. Transfer to an airtight container with parchment between layers to prevent sticking.