Melted chocolate set into a thin slab, scattered with chopped Haribo candies and a touch of sea salt, broken into shards.
ABy Anne
Servings
8
300 g dark chocolate
1.5 cup Haribo candies
1 tsp neutral oil
0.25 tsp fine sea salt
0.5 tsp flaky sea salt
50 g white chocolate
Calories
361 kcal
Protein
3g
Carbs
46g
Fat
18g
Fiber
4g
Sugar
27g
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Pan Preparation
1. Line a baking sheet with parchment paper and clear space in your fridge or freezer to chill the bark later.
Candy Preparation
2. Roughly chop the Haribo candies into bite-size pieces, aiming for a mix of shapes and colors, and set them aside.
1.5 cup Haribo candies
Chocolate Melting
3. Chop the dark chocolate into small, even pieces and place it in a heatproof bowl with the neutral oil and fine sea salt.
300 g dark chocolate,
1 tsp neutral oil,
0.2 tsp fine sea salt
4. Set the bowl over a small pot of barely simmering water, making sure the bowl does not touch the water, and stir until the chocolate is just melted and smooth. Remove from heat and wipe any condensation from the bottom of the bowl.
5. Melt the white chocolate in a separate small heatproof bowl using the same gentle method or in short bursts in the microwave, stirring until smooth.
50 g white chocolate
Bark Assembly
6. Pour the melted dark chocolate onto the prepared baking sheet and spread it into a thin, even layer about 0.25 cm thick using an offset spatula or the back of a spoon.
7. Drizzle the melted white chocolate over the dark chocolate in thin lines, then use the tip of a knife or a skewer to gently swirl the two chocolates together for a marbled effect.
8. Immediately scatter the chopped Haribo candies evenly over the surface, pressing them lightly into the chocolate so they adhere without sinking.
9. Sprinkle the flaky sea salt evenly over the top, focusing on the chocolate areas between the candies for balanced seasoning.
0.5 tsp flaky sea salt
Chilling and Serving
10. Transfer the baking sheet to the fridge and chill until the chocolate is completely firm, about 30 to 45 minutes.
11. Once set, peel the bark off the parchment and break it into irregular shards. Store in an airtight container in a cool, dry place or the fridge.
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