Go Back
–+ servings
Print Recipe

2020 Holiday Bark Recipes

5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time (for Lockdown Bark Recipe) 1 day
Three unique bark recipes to commemorate 2020.
Servings 10
Calories 231 kcal
Author Sylvia

Ingredients

I Need a Lockdown Project (White Chocolate with Lemon, Green Tea, and Pistachios)

  • 1 lemon, sliced 1/8th to 1/4 inch pieces
  • 1/2 teaspoon matcha tea leaves (or substitute green tea leaves or matcha powder. We just cut open a matcha tea bag)
  • 1 teaspoon lemon-infused olive oil (or substitute with oil-based lemon extract, read label for quantity)
  • 1 cup pistachios, roughly chopped
  • 300 grams white chocolate

I'm Supposed to be in the Caribbean (Milk Chocolate with Mango, Coconut, Banana and Macadamia Nuts)

  • 1/2 cup banana chips (roughly chop some and leave some whole pieces for garnish)
  • 1/2 cup dried mango, thinly sliced
  • 1/3 cup macadamia nuts, roughly chopped (can substitute with cashews)
  • 1/3 cup ribbon coconut
  • 300 grams milk chocolate

I'm Sheltering in Place with a 4 Year-Old

  • assorted sprinkles and sparkles
  • red food colouring, optional
  • 1/2 teaspoon peppermint extract (or substitute with another flavour of choice)
  • 300 grams white chocolate (or substitute with chocolate of choice)

Instructions

For all bark recipes

  • Line a flat plate or low-rimmed baking sheet with parchment paper and set aside.

I Need a Lockdown Project (White Chocolate with Lemon, Green Tea, and Pistachios)

  • Prepare the oven-dried lemons: Place the lemon slices on a parchment-lined baking sheet. Bake at 170F or the lowest your oven will go, for about 6 hours, flipping over a few times. Turn off the heat and let dry out overnight. Note: These will be bitter, not sweet. If you want candied lemons, see the link in the notes.
  • Shell and chop the pistachios and measure the lemon-infused oil and tea. Set aside half of the chopped pistachios.
  • Melt the white chocolate. Stir in tea leaves, lemon oil and half of the chopped pistachios.
  • Spread the mixture on prepared parchment paper. Garnish with the remaining pistachios and lemon slices.
  • Transfer to the fridge and let chill for about an hour or until firm. To speed things up, place in the freezer. Break into about 10 pieces for serving.

I'm Supposed to Be in the Caribbean (Milk Chocolate with Mango, Coconut, Banana, and Macadamia Nuts)

  • Combine the mango, banana chips, coconut, and macadamia nuts. Divide into 2 piles.
  • Melt the milk chocolate and then stir in one of the piles.
  • Spread the mixture on prepared parchment paper. Garnish with the remaining mango, banana, coconut, and macadamia.
  • Transfer to the fridge and let chill for about an hour or until firm. To speed things up, place in the freezer. Break into about 10 pieces for serving.

I'm Sheltering in Place with a 4 Year-Old

  • This is a very loose recipe. You can replace the white chocolate with a chocolate of your choice, and garnish as desired with various sprinkles or pieces of candy.
  • Organize your toppings.
  • Melt the chocolate. Optionally, add the food colouring and peppermint or other flavoured extract.
  • Spread the mixture on prepared parchment paper. Decorate as you and your child see fit with the sprinkles, sparkles, candy, etc.
  • Transfer to the fridge and let chill for about an hour or until firm. To speed things up, place in the freezer. Break into about 10 pieces for serving.

Notes

General Tips
Be sure to use only oil-based extracts. 
Melt the chocolate over the lowest heat possible. 
Follow these general steps to make the bark:
  1. Prepare a plate for the bark. Choose something fridge/freezer safe that is flat or has low edges. Line the plate with parchment paper.
  2. Prepare your fillings/toppings. Once the chocolate has melted, you have to work fairly quickly with the bark, so be sure to have your fillings/toppings chopped and measured and ready to go.
  3. Melt the chocolate.
  4. Optionally, add in any flavourings/extracts (be sure to use oil-based ones), or food colouring.
  5. Stir in the filling mixture.
  6. Spread the melted chocolate on to the prepared plate.
  7. Garnish with toppings, such as more of the filling mixture, or sparkles and stars.
  8. Place the bark in the fridge and chill until hardened. If you're in a hurry, you can put the bark in the freezer.
Lockdown Project Bark
For the Lockdown Project Bark, we did not candy the lemons as the white chocolate is already sweet. The lemons will therefore be bitter - you can choose to put smaller pieces on the bark, or alternatively make candied lemon peel (we don't recommend whole slices of candied lemon, as again it's likely going to be quite a sweet experience.) 
Storage
Store  the bark in the fridge. It will keep for at least 5 days in a well-sealed container. 
Nutrition Information 
Nutrition information is an estimate only and is based on the Lockdown Project Bark (White Chocolate with Lemon, Green Tea, and Pistachios) 

Nutrition

Calories: 231kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 27mg | Potassium: 212mg | Fiber: 1g | Sugar: 19g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

Courses, Cuisines, and Keywords

Course
Dessert
Cuisine
American
Keywords
chocolate bark
|
peppermint bark
|
white chocolate bark