Hill Bark Recipe
Make Hill Bark Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Hill Bark (Crunchy Chocolate Bark)
Crunch and Mix-ins (the “Hill” texture)
Finishing & Optional Garnish
Method
For the Hill Bark (Crunchy Chocolate Bark)
Prepare pan
Line a baking sheet or rimmed tray (about 9x13 inch or slightly smaller) with parchment paper, leaving an overhang to lift the bark easily.
Melt chocolate
Chop the dark chocolate into small, even pieces. Set a heatproof bowl over a pan of barely simmering water (double boiler), making sure the bowl doesn't touch the water. Add the chopped chocolate, butter and corn syrup to the bowl. Stir gently and constantly until smooth and glossy, about 4–6 minutes. Alternatively, microwave in 20–30 second bursts at 50% power, stirring between bursts until melted.
Season
Remove bowl from heat, stir in 1/4 tsp sea salt. Taste and adjust if you prefer slightly saltier contrast.
Crunch and Mix-ins (the “Hill” texture)
Toast ingredients
In a dry skillet over medium heat, toast the rolled oats for 3–4 minutes, stirring, until fragrant and just starting to brown. Toast the coconut flakes 1–2 minutes until golden. Warm the chopped almonds 2–3 minutes until fragrant. Remove from heat and let cool briefly.
Combine mix-ins
In a medium bowl, combine the toasted oats, toasted coconut, chopped toasted almonds, crispy rice cereal, chopped dried cherries and toasted pepitas. Toss to mix evenly.
Fold into chocolate
Pour about two-thirds of the melted chocolate onto the prepared parchment, spreading it into an even layer about 1/8–1/4 inch thick using an offset spatula. Immediately sprinkle and gently press the combined mix-ins evenly over the warm chocolate so they adhere. Reserve the remaining melted chocolate for drizzling or for filling gaps.
Finishing & Optional Garnish
Top and swirl
Drizzle the remaining melted chocolate over the top in a decorative pattern. If using, microwave the white chocolate in short bursts until smooth and drizzle across the top for contrast.
Set and season
Lightly sprinkle flaky sea salt evenly over the bark. Let the bark cool at room temperature until mostly set (about 20–30 minutes), then transfer to the refrigerator for 10–15 minutes to fully firm.
Break into pieces
Lift the set bark from the pan using the parchment overhang. Use your hands or a knife to break into irregular shards or cut into squares. Store in an airtight container at cool room temperature for up to 1 week or refrigerated for up to 2 weeks. Return to room temperature briefly before serving if chilled.