This no cook, no fuss Krispie dark chocolate bark recipe brings two chocolate creations together. The incredible rice krispie cake with the more sophisticated homemade chocolate bark. It makes a great sweet treat to share and even looks lovely enough to give as an edible gift.
This chocolate bark recipe has a slight twist to it as it combines one of my childhood favourites the chocolate rice krispie cake with the more grown-up creation of the chocolate bark.
In this recipe, to my melted chocolate, I add puffed rice (which is gluten free and doesn’t have any added sugar) and chopped nuts. This is then topped with crushed salted peanuts and goji berries which add that salty vs sweet taste explosion against the intensely chocolatey bark.
What is Chocolate Bark?
Ok so the name doesn’t make it sound particularly appetising but chocolate bark is essentially a sheet of melted chocolate that is covered with nuts, dried fruits or even sugar sprinkles. This is left to set so you can then break it up into shards.
The choices and combinations are endless and it’s a really great way to use up any leftover packets you have lurking in your cupboards. Chocolate bark is also quick and easy to make which is perfect when you want something sweet and tasty in a hurry.
Chocolate bark can be made with any type of chocolate but for me, it always has to be dark! this wasn’t always the case as I had a very sweet tooth and white chocolate was definitely one of my favourites. But ever since my daughter’s type 1 diabetes diagnosis we have made a few changes in our diet. One of those was we decided to embrace the dark side. And I have to say we are all really enjoying it!
Krispie Dark Chocolate Bark Recipe Variations and tips
For younger appetites use colourful sprinkles this could range from pretty unicorn colours to colours of their favourite football team. For Halloween, you could even add sugared bones or eyes. The supermarkets seem to stick a pretty good range to help fit your theme.
Looking for a more festive appearance stick to colour themes of red and green or silver and gold. You could add some chopped pistachios of pumpkin seeds with the goji berries. For more of a gold theme maybe add some crystalised ginger with gold sprinkles.
What if I have nut allergies? you can of course always omit the nuts or change the nuts used. Simply use dried fruit or sprinkles, however, this option will increase the overall carb count for the recipe.
By far the easiest way to melt chocolate is in the microwave. Using a microwave-safe bowl heat the chocolate in 30-second intervals, stirring after each one. Don’t be tempted to skip these 30 second intervals as the chocolate can turn very quickly and become a thick mess. Patience is Key!
The alternative is to melt the chocolate using a Ban Marie – Place the chocolate in a heat-proof bowl over a pan of gently simmering water. Heat the chocolate until it is almost entirely melted, stirring frequently.
Craving some more deliciously quick chocolatey treats then why not take a look at these:
- ALMOND FLOUR CHOCOLATE CHIP COOKIES
- SIMPLE SKIN BAKED BANANAS WITH CHOCOLATE
- NO-BAKE VEGAN BOUNTY BALLS
- DOUBLE DARK CHOCOLATE BROWNIES
- CHOCOLATE RASPBERRY THUMBPRINT COOKIES
What you will need to make this krispie dark chocolate bark
- Dark Chocolate
- Full of antioxidants
- Try and use chocolate that has a cocoa content of 70% or above as the higher the cocoa content the lower the added sugar
- If you want to make this Vegan friendly then make sure you use vegan-assured chocolate. I like the Lindt Dark Chocolate 85% Bar
- Puffed Rice
- Chopped Nuts
- Use any nuts you like. I am lazy and tend to use the prechopped bags of mixed nuts from Sainsbury’s
- Great source of nutrients and loaded with antioxidants
- Goji Berries
- Tiny red fruits packed with antioxidants and loaded with vitamin A
- Have a slightly sour cherry-like flavour
- Salted Peanuts
- Adds a lovely salty crunch which works so well with the sweet ‘n sour goji berries and intense dark chocolate
How to make this krispie dark chocolate bark recipe
Start by melting your chocolate. You can either do this in a microwave; using a microwave-safe bowl heat the chocolate in 30-second intervals, stirring after each one. Or place the chocolate in a heat-proof bowl over a pan of gently simmering water. Heat the chocolate until it is almost entirely melted, stirring frequently.
Once you have a gorgeously shiny bowl of chocolate, add your puffed rice and chopped nuts. Stir well ensuring everything is covered.
On a parchment-lined baking sheet spread your chocolate mixture into a rectangle.
Finally, sprinkle over your goji berries and chopped peanuts.
Place in the fridge for 30 minutes to harden. Break when set and enjoy!
How to store your chocolate bark
Simply break up your chocolate bark into shards and place them into an airtight container.
I like to keep my bark stored in the fridge as I prefer my chocolate cold and slightly harder. However, this bark will also keep well at room temperature if that is your preference.
Using dark chocolate in this recipe really helps to reduce the overall carb count and can help to reduce a big blood sugar spike. Try to use dark chocolate that has a 70% cocoa content or above.
The overall carb count for this chocolate bark based on the ingredients we would count for is calculated as follows:
- 220g of Green and Blacks 70% dark chocolate = 79.2g of carbs
- 60 g of Kallo puffed rice = 48.6g of carbs
- 20g of Goji berries = 11.3g of carbs
Total countable carbs = 79.2 + 48.6 +11.3 = 139.1g of carbs
Then to accurately carb count by weight, you need to know the total weight of the chocolate bark.
The total weight = 375g
Finally to work out a 40g portion of this krispie dark chocolate bark I need to use the following formula:
So for this recipe, the total carbs per 40g portion is calculated in the following way:
- Total countable carbs = 128g
- Total food weight = 375g
- 128 / 375 x 40 = 14.8g of carbs
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
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