Gingery Chocolate Bark

“Helloooo Christmas!” That’s what I think when I took a bite of this delicious chocolate bark.  And this recipe is just in time for you to make this bark and package to your friends for the holidays or take to a party.  What a simple treat this is, and I cannot stress enough how this particular recipe will create a stir.  Why?

Have you ever eaten crystallized ginger?  Well, if not, you really should.  Today, I tested it out and my thought was (and you’ll laugh…) POW! ZING!  Yes dear friends, I did say that out loud. My point about this is, ginger is the main ingredient and if you don’t care for it’s punch, you might want to just skip the ginger and use the rest of the items in the chocolate.

Me?  I love it!  Desserts can be typical all too often, and that’s what makes this so special.

Recipe is courtesy of Fine Cooking, created by Bruce Weinstein and Mark Scarbrough. (For their beautiful pictures, check out their link.)


  • 6 oz. bittersweet dark chocolate (70% to 72% cacao), chopped (1 cup)
  • 2 oz. white chocolate, chopped (1/3 cup; optional)
  • 3 Tbs. chopped salted pistachios
  • 3 Tbs. chopped dried apricots
  • 2 Tbs. chopped crystallized ginger


In a small bowl, melt the dark chocolate in the microwave on high for 1 to 2 minutes. Stir until smooth.

Line a baking sheet with a silicone baking mat or waxed paper. Spread the melted dark chocolate into an approximately 8×5-inch rectangle.

If using the white chocolate, melt it in the same manner as the dark chocolate and drizzle it in a zigzag pattern across the dark chocolate.

Sprinkle with the chopped pistachios, apricots, and ginger and press gently to set them into the chocolate. Chill in the refrigerator for 10 minutes. Break into pieces and serve. Store any leftovers in the refrigerator.



10 thoughts on “Gingery Chocolate Bark

    1. I list all recipes directly on my blog page, unless it’s up for competition. This bark is listed on my page, and the link also will get you there. If you are looking for a different chocolate bark, let me know, I’d be happy to provide you some ideas!

  1. I’m thinking something with pretzels. I’ve tried coating chips with chocolate but they got soggy. How do you keep thing from getting soggy from the chocolate?

    1. Hey Tina, actually I never use chips because there is a stabilizer in them, and it causes the texture to be too soft when it’s hardened again. I recommend either to use the chocolate bars (like a baking bar) or to use Wilton chocolate disks (or other chocolate disks) sold at crafts stores. Believe it or not, the disks are the BEST for making a chocolate bark. Perfect everytime. I have done white chocolate disks, with peanuts and pretzels. (Paula Deen’s recipe) Awesome!

    2. Also, if your mix is getting soggy from the chocolate itself, put the melted chocolate on the waxed paper first and them sprinkle your pretzels, etc, on top of the chocolate. This will keep them crisp. (Plus it looks prettier too)

  2. Oh! If I could only reach in and grab a piece. I love this recipe (made a batch up a few weeks ago), especially how quickly it cools and is ready to eat. So happy to hear that you like it.
    Thanks for sending the link,
    Fine Cooking

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