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Everything Chocolate Bark

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Everything Chocolate Bark Recipe

As in, "everything but the kitchen sink!" This chocolate bark holds chopped cookies and pretzels, nuts, and toffee bits within its dark embrace. Trust us, no one can resist this quick and simple candy.

View step-by-step
directions on our blog

At a glance

about a dozen servings


Choose your measure:

  • 1 1/3 cups semisweet chocolate chips or chopped semisweet chocolate
  • 1/4 cup crunchy toffee bits
  • 1/4 cup roasted or smoked almonds, chopped
  • 4 cream-filled chocolate sandwich cookies, broken into small chunks
  • 2/3 cup salted pretzels, broken into pieces
  • large-flake sea salt for sprinkling on top, optional


  1. Prepare an 8" round cake pan by lining it with parchment, and greasing the parchment. If you're not concerned with making a perfectly round candy "bar," simply grease a piece of parchment, foil, or waxed paper.
  2. Melt the chocolate in the microwave or using a double boiler, stirring until smooth.
  3. Stir half the toffee bits and half the chopped almonds into the melted chocolate, and spread it into the pan, or in an 8" round on the parchment.
  4. Top the chocolate with the remaining ingredients, pressing them down gently so they adhere. Sprinkle some large-flake sea salt on top, for added emphasis.
  5. Let the candy rest for several hours, until it's set. You can speed the process by refrigerating it, if desired. Break it into chunks to serve.
  6. Yield: about a dozen 2" pieces.