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Chocolate Covered Strawberry Bark

A stack of rich Chocolate Covered Strawberry Bark pieces showing dark chocolate, white filling, and bright red strawberries.
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A simple recipe for making layered chocolate bark featuring fresh strawberries, perfect for gifting or snacking.

Ingredients

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  • 12 ounces good quality melting chocolate (milk, dark, or white)
  • 1 cup fresh strawberries
  • 1 teaspoon coconut oil (optional, for smoother melting)
  • 1 tablespoon extra chocolate, melted (for drizzling)
  • 1 tablespoon chopped nuts or sprinkles (optional, for topping)

Instructions

  1. Prepare the strawberries: Wash and thoroughly dry the strawberries. Slice them thinly, about 1/8 inch thick. Pat the slices again with a paper towel to remove excess moisture.
  2. Prepare the pan: Line an 8×8 inch baking sheet with parchment paper, leaving an overhang on two sides for easy removal.
  3. Melt the first layer of chocolate: Place 8 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until smooth. Stir in the coconut oil if using.
  4. Spread the base: Pour the melted chocolate onto the prepared baking sheet. Use an offset spatula to spread it into an even layer, about 1/4 inch thick.
  5. Add strawberries: Arrange the dried strawberry slices evenly over the melted chocolate base. Press them down slightly so they adhere.
  6. Melt the second layer: Melt the remaining 4 ounces of chocolate using the same method as step 3.
  7. Top the bark: Gently pour or dollop the second layer of chocolate over the strawberries. Use the spatula to spread it just enough to cover the fruit, creating a marbled or swirled effect if desired.
  8. Add toppings (optional): Immediately sprinkle chopped nuts or sprinkles over the top layer.
  9. Chill: Place the baking sheet in the refrigerator for at least 1 hour, or until the chocolate is completely firm.
  10. Cut and drizzle: Once firm, lift the bark out of the pan using the parchment paper overhang. Melt the extra tablespoon of chocolate and drizzle it decoratively over the top. Let the drizzle set for 5 minutes.
  11. Break the bark: Break the hardened bark into irregular pieces.

Notes

  • For best results, ensure strawberries are very dry before placing them on the chocolate; moisture causes chocolate to seize.
  • If you prefer a clean break, use high-quality coating chocolate or temper your chocolate properly.
  • Store the finished bark in an airtight container in a cool, dry place for up to one week, or refrigerate for up to two weeks.
  • For variations, substitute strawberries with dried cranberries or use a mix of dark and white chocolate layers.

Nutrition

Find it online: https://cookerykings.com/chocolate-covered-strawberry-bark-recipe/