Diane’s Crispy Chocolate Nut Bark

Serving Size: 20


  • 2 cups dark or semi-sweet chocolate pieces
  • 1/4 cup hazelnuts or any of your favorite nuts almonds, pecans and cashews
  • 1/2 cup crisp brown rice cereal
  • 1/2 cup unsweetened coconut (shredded)

Step-by-Step Directions:

  1. Line a small baking sheet with parchment paper making sure to cover rim as well.
  2. Bring water in base of double boiler to a boil. Place chocolate in top pot, heat and stir with wooden spoon until melted and smooth about 5 minutes.
  3. While chocolate is melting, place nuts in zip top bag, seal bag and crush with mallet. Pour contents into bowl.
  4. Add rice cereal and 1/2 of coconut to bowl with nuts.
  5. Stir nut mixture into chocolate and with a rubber spatula, scrape mixture out of double boiler and onto foil.
  6. Sprinkle top with remaining shredded coconut and pat down gently with flat hand.
  7. Set aside until it hardens (about 30 minutes)
  8. Gently remove from baking sheet onto cutting board.
  9. Place point of sharp knife into bark and break into 1 inch pieces. (pieces will be irregular shapes but that’s ok!)
  10. Enjoy!


Pictured is the bark with crushed candy canes for the holidays.

Experiment by using a variety of nuts and different crunchy ingredients.

Lasts up to 2 weeks in fridge in airtight container.


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