Nut Bark Recipe

Line a baking sheet with parchment paper or a silicone baking mat. Leave enough overhang so you can lift the finished bark off easily.

Preheat the oven to 350°F (175°C) if toasting raw nuts. Spread almonds, pecans, and walnuts in a single layer on a separate small baking sheet.

Toast the nuts for 8–10 minutes, stirring once halfway, until fragrant and lightly browned. Watch closely to avoid burning. Remove from oven and allow to cool slightly.

If using hazelnuts that are not pre-toasted, toast them 8–10 minutes as well and rub in a clean kitchen towel to remove skins if desired. Roughly chop hazelnuts once cooled.

Double Boiler Method

Place a heatproof bowl over a pot of simmering (not boiling) water, making sure the bowl bottom does not touch the water. Add the dark chocolate and stir frequently until melted and smooth. If using oil, stir it in at the end for shine.

Microwave Method

Place dark chocolate in a microwave-safe bowl and heat at 50% power for 30 seconds, stir, then continue in 15–20 second bursts, stirring between, until almost melted. Stir until fully smooth. Add oil if using.

If you want a glossy snap, temper the dark chocolate: melt two-thirds of the chocolate to 115°F (46°C), remove from heat, stir in remaining third to bring temperature down to about 88–90°F (31–32°C). If not tempering, simply ensure chocolate is fully melted and smooth.

Pour the melted dark chocolate onto the prepared parchment in the center. Using an offset spatula or the back of a spoon, spread the chocolate into an even layer about 1/8–1/4 inch (3–6 mm) thick. Leave some irregular edges for a rustic look.

Sprinkle the toasted almonds, pecans, walnuts, chopped hazelnuts, and pumpkin seeds evenly over the warm chocolate. Press gently so nuts adhere. Scatter the dried cranberries in a few places if using.

Melt the milk chocolate using the double boiler or microwave method described above. Dollop or drizzle the milk chocolate over the nut-covered dark chocolate. Use a skewer or toothpick to gently swirl for a marbled effect if desired.

Lightly sprinkle coarse sea salt across the top, focusing a bit where clusters of nuts are so each bite has contrast.

Let the bark sit at room temperature until fully set, about 1–2 hours. For faster setting, chill in the refrigerator for 20–30 minutes, but avoid condensation by covering loosely after it is fully cold.

Once set, lift the bark from the parchment using the overhang and break into irregular pieces (use a sharp knife if you prefer even pieces).

Store in an airtight container layered between sheets of parchment or wax paper at cool room temperature for up to 2 weeks or in the refrigerator for up to 1 month. Bring to room temperature before serving for best texture and flavor.