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Rainbow Chocolate Bark

December 11, 2013

I’m not into candy.But I was perusing the chocolate section in my local Trader Joe’s and an item caught my eye: rainbow-colored chocolate-covered sunflower seed pieces. First reaction: Wierd! Second reaction: That’s so weird, it’s kinda cool! I reached for them. Perfect for a chocolate bark topping. As a rule, I stay away from anything with artificial colors. Then I looked at the ingredients and saw things like red beet powder, paprika and turmeric! Alright, very acceptable. Once a year, let’s go for it! If this isn’t available to you, and you’re willing to get a tiny bag of plain M&M’s, chop them up and call it a day.

chocolate sunflower seeds

If not, go the natural route and get the color from chopped apricots, pistachios, toasted coconut, slivered almonds. Important thing: have lots of fun with it.

dried fruit

a mighty pound of chocolate

Best way for me to melt chocolate is to roughly chop about half the chocolate.

chocolate shards

Melt it for a minute, then another half a minute, and vigorously stir in the rest of the chopped chocolate. The whole batch melts up easily and gently. If not, microwave for another half-minute and stir thoroughly again. For more info on the technique behind melting chocolate and to check out more recipes for chocolate bark (both dark and white), click here.  You’ll find, “Nuts for Bark”, that I posted during bb’s first year.

Did you know chocolate breaks into shard-like pieces? Fascinating stuff, this chocolate.

gently melted chocolateAhhh, melted and smooth

We need to move very fast with melted chocolate. Once you spread it in the pan, it starts to re-set almost immediately.

Best defense: Have all your ingredients out and ready to sprinkle on once you spread the chocolate in the pan.

melted chocolate in pan

toppings for chocolate bark

soft bark

This will be a perfect addition to what I’m bringing to my Annual Food Bloggers LA Cookie Swap.

Mug of Bark

I’ll also be bringing  my Blueberry Coconut Mini Cupcakes (click here for that post) as well as Vegan Gingersnaps (a terrific cookie that I’ll be posting very soon, thanks to the Cozy Vegan from Calgary, Canada).

gingersnaps, bark  and cupcakes



16 oz. best-quality bittersweet chocolate
1/2 c. golden raisins
1/2 c. white chocolate chips
1/3 c. Trader Joe’s Chocolate Sunflower Seed Drops (an alternative would be 1/4 c. roughly chopped plain M&M’s)
1/4 t. sea salt
Other options: toasted coconut, tart dried cherries, sweet bing cherries, chopped dried apricots, slivered almonds, toasted pecans to total 1 1/4 c. to 1 1/2 c. of toppings. If the chocolate is spread thinner  than 1/8″ thickness, use fewer toppings.


Cut up chocolate with sharp knife on cutting board. Place half the chocolate in glass bowl and microwave on high for 1 minute, stir and microwave for another 30 seconds. Stir again. If not fully melted, place in microwave for 30 more seconds (a total of 2 minutes). Throw remaining chocolate in bowl and stir until all chocolate is melted.

Pour warm melted chocolate onto the center of a parchment-lined (or aluminum foil-lined) large sheet pan. With a rubber spatula, ease chocolate from center to sides of pan to about 1/8″ thickness.

Be sure to chop any ingredients that need prepping ahead of time (i.e. dried apricots). Immediately sprinkle on prepared toppings, either in rows or all mixed up and  evenly distributed.

Place pan in refrigerator until it sets, about 30-40 minutes. If time is of the essence, place in freezer for about 20 minutes. Break bark into pieces and share!

Rainbow Chocolate Bark

FBLAers set up.set up

One good-looking table.

cookies & sweetsCookie Bounty  I love FBLA

And here for your holiday gift from FBLA are links to all the recipes.  Go to it and enjoy!

FBLA 2013 Cookie Exchange Recipes

Non-Cookie Items

  1. hsimpsongrossman permalink

    I wish we had those chocolate-covered sunflower seed over here! Your tray looks perfect – haven’t tried the cupcakes yet, on my to do list..

  2. permalink

    Judy, I noticed these at your party and enjoyed them. That’s why there weren’t many left. Miriam

  3. hsimpsongrossman permalink

    Aha! forgot to make a request – “my” forum and I are dying to here about your FBLA annual cookie swap meeting – do not forget us!
    Have a great time there!

    • I won’t forget you (hope to meet some of your forum friends one day)… one of the group’s creators, Dorothy, will be doing a “round-up” post featuring photos and links to ALL the recipes very soon – Her blog is The way it worked was that if you brought 4-6 dozen pieces, then you took home 4-6 dozen pieces. There were so many wonderful treats!

      • Got it! will put it later in “my” forum – a great surprise just before Shabbat. And I have a fantasy to organize a mini meeting next time you’re around..

      • Guess what? My dream too! And I do believe that we will make it happen!! Looking forward… Judy

  4. You win the prize for variety and creativity!

  5. Judy- this chocolate bark was a big hit with my kids. I love that the colored coating is natural! I’ll have to look for them at Trader Joes. What brand of chocolate do you prefer? Thanks, Dana

  6. Shauna permalink

    Hello, so my friend and I are trying to figure out chocolate type differences and are confused. Maybe you can help! Why does your recipe call for bittersweet as opposed to dark, semisweet, or milk chocolate types? Is it just a preference, melt better, or go well with the items in your bark? =) Thanks!

    • Good question! For “Bark” the best types of chocolate to use for melting and then solidifying again are semi-sweet or bittersweet. Personal preference as to which you choose. The darker the chocolate, the more intense the flavor. I tend to think about who I’m making it for when I decide which one I’ll use. Thanks for stopping by! Judy

Trackbacks & Pingbacks

  1. Grandma’s Rugelach: Chocolate Chip or Apricot Walnut | Foodie Goes Healthy Recipe Blog
  2. Fudge Sponge Drop Cookies for the Holiday Cookie Exchange Party | Bake This Cake!
  3. Sugar Cookies – a versatile recipe for mix-ins | Fresh Food in a Flash
  4. Chiang Mai Chicken on Endive Spears | She Paused for Thought
  5. Brown Butter Praline Chocolate Chip Cookie Recipe
  6. Blueberry Coconut Mini Cupcakes | bumbleberry breeze
  7. Gingersnaps… Vegan! | bumbleberry breeze
  8. Chai Tea Cookies | She Paused for Thought
  9. Sicilian Christmas Cookies - My Well Seasoned Life

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