Chocolate Covered Strawberry Bark is a delightful treat that brings together the rich, smooth taste of chocolate and the juicy, sweet flavor of strawberries. This bark features crunchy bits of dried or fresh strawberries embedded in creamy chocolate, creating a perfect mix of textures and flavors that you can enjoy any time of the year.
I love how easy this treat is to make, and it always feels special. Whether I use dark, milk, or white chocolate, the strawberries add a bright pop of color and freshness that makes the bark so inviting. A little tip I have is to sprinkle a tiny bit of sea salt on top before the chocolate sets—it really enhances the flavors and gives just the right balance between sweet and salty.
This chocolate bark is great for sharing with friends or giving as a homemade gift. It’s also a fun snack to nibble on when you want something sweet but not too heavy. I often keep a batch in the freezer, so I can grab a piece whenever I need a cheerful pick-me-up or a quick dessert that feels like a treat.
Key Ingredients & Substitutions
Chocolate: Semisweet or dark chocolate gives this bark a rich, balanced flavor. If you prefer something milder, milk chocolate works well. For a dairy-free option, look for vegan dark chocolate.
Strawberries: Fresh strawberries add natural sweetness and juiciness. If fresh aren’t available, you can use freeze-dried strawberries for a crunchier texture and longer shelf life.
White Chocolate: This is for drizzling and adds a lovely contrast in color and sweetness. If you don’t have white chocolate, you can use a thinner drizzle of almond or vanilla-flavored glaze instead.
Optional Toppings: Shredded coconut adds texture and subtle tropical notes, while sea salt enhances the chocolate’s flavor with a little salty kick. Both are easy ways to make the bark more special.
How Do I Melt Chocolate Without It Seizing or Burning?
Melting chocolate gently is key, so it stays smooth and glossy.
- Double Boiler Method: Heat water in a pot until simmering, then place a heat-safe bowl with chocolate over it. Stir often to melt evenly without the bowl touching the water.
- Microwave Method: Heat chocolate in short 20-30 second bursts on medium power. Stir well between each burst. This stops it from overheating.
- Always stir the chocolate as it melts—it helps even out the heat and prevents burning.
- If the chocolate starts to get grainy or thick, adding a tiny splash of neutral oil or butter can smooth it out.
Equipment You’ll Need
- Baking sheet with parchment paper or silicone mat – I like it because it keeps the bark from sticking and makes clean-up easier.
- Double boiler or microwave-safe bowl – makes melting chocolate smooth and easy.
- Spatula or spoon – for spreading the melted chocolate evenly on the tray.
- Piping bag or plastic sandwich bag with corner snipped – helpful for drizzling the white chocolate in a neat pattern.
Flavor Variations & Add-Ins
- Swap strawberries with dried cherries or blueberries for a different fruit twist and longer shelf life.
- Add chopped nuts like almonds or pistachios on top for extra crunch and flavor.
- Mix in a teaspoon of peppermint extract or orange zest into the melted chocolate for a seasonal or citrus zing.
- Use milk or white chocolate instead of dark for a sweeter, creamier taste.
Chocolate Covered Strawberry Bark
Ingredients You’ll Need:
- 12 oz (340 g) semisweet or dark chocolate, chopped or chocolate chips
- 1 cup fresh strawberries, hulled and sliced
- 2 oz (about 1/3 cup) white chocolate, for drizzling
- Optional: 1 tablespoon shredded coconut or finely grated white chocolate for topping
- Optional: A pinch of sea salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare plus 30 to 45 minutes to chill the bark so it can fully harden. You’ll spend just a few minutes melting the chocolate, layering strawberries, and drizzling white chocolate — then some time waiting for the bark to set perfectly.
Step-by-Step Instructions:
1. Prepare Your Baking Surface:
Line a baking sheet or tray with parchment paper or a silicone baking mat. This will keep the bark from sticking and make cleanup nice and easy.
2. Melt the Chocolate:
Using a double boiler or microwave, gently melt the semisweet or dark chocolate. If microwaving, do this in 30-second bursts, stirring well between each to keep the chocolate smooth and prevent burning.
3. Spread the Chocolate:
Pour the melted chocolate onto your prepared baking sheet. Using a spatula or the back of a spoon, spread it evenly into about a ¼-inch thick rectangle or square shape.
4. Add Strawberries:
While the chocolate is still soft, sprinkle the fresh strawberry slices over the top. Press them lightly into the chocolate so they stick well.
5. Drizzle White Chocolate:
Melt the white chocolate following the same gentle method. Drizzle it over the bark using a spoon or place it in a piping bag or plastic bag with a small corner snipped to make pretty designs.
6. Add Optional Toppings and Set:
If you like, sprinkle shredded coconut, extra grated white chocolate, or a pinch of sea salt over the top for extra flavor and texture.
Let the bark set at room temperature, or pop it in the fridge for 30-45 minutes until fully firm and hardened.
7. Break and Serve:
Once set, break or cut the bark into pieces. Enjoy as a bright, tasty treat or package it up as a lovely homemade gift!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, but be sure to thaw and pat them dry very well first to avoid adding extra moisture that could make the chocolate seize or become sticky.
How Should I Store Leftover Bark?
Store leftovers in an airtight container at room temperature for up to a week, or keep them in the fridge to last about 2 weeks. For longer storage, you can freeze the bark in a sealed container for up to 3 months.
Can I Use Different Types of Chocolate?
Absolutely! Milk chocolate or white chocolate work well too. Just keep an eye on melting times, as white chocolate can be a bit more delicate and may require lower heat.
What’s the Best Way to Melt Chocolate Without Burning It?
Use a double boiler or microwave in short bursts (20-30 seconds), stirring frequently. This prevents overheating and keeps the chocolate smooth and glossy.