This easy chocolate raspberry bark recipe is going to be your new favorite treat. The best part about this treat is that there are minimal ingredients and it takes less than 10 minutes to make! This recipe is inspired by one of my favorite delicious treats—Tru Fru! Tru Fru is frozen, chocolate-covered fruit. Our favorite Tru Fru is the dark and white chocolate-covered raspberries. Whether you've tried Tru Fru or not, this raspberry chocolate bark will become your new favorite and satisfy your sweet tooth!
The fun part about this recipe is that you can totally customize it based on your preference, perfect for both milk and dark chocolate lovers. There are simple ingredients in this recipe. Let's make chocolate raspberry bark, one of our favorite sweet treats!
What ingredients do you need?
Chocolate Chips
For this recipe, we prefer to use semi-sweet or dark chocolate chips. However, the recipe will be delicious with dark, milk, or semisweet chocolate! The difference between milk chocolate and dark chocolate is the percentage of cocoa butter. You could also use a chopped chocolate bar. A few of our favorite brands of chocolate are Guittard and Trader Joe’s. Enjoy Life and Lilys are our favorite options for our dairy-free friends. Don't use unsweetened chocolate as it will leave you with a bitter result.
Coconut Oil
Melted coconut oil helps to thin out the chocolate and makes it easier to coat the raspberries evenly. You can omit it, but the melted chocolate will be slightly more difficult to work with.
Fresh Raspberries
Fresh raspberries are one of the best parts of summer! Ensure that you wash the raspberries and dry them well. Water will negatively affect how your chocolate forms. If any water comes in contact with the chocolate, the chocolate will “seize” and completely change in texture. We typically wash the raspberries and allow them to dry at room temperature. Crushed freeze-dried raspberries on top of the bark would make it extra pretty!
What equipment do you need?
- A baking sheet
- Parchment paper
- Microwave safe bowl or small pot
- Measuring cups and spoons
- Rubber spatula
- Spoon
How do I make this?
Prep the raspberries
- Begin by washing and drying the raspberries. It is crucial that you let the raspberries completely dry. Excess water in the chocolate will prevent the chocolate bark from forming properly. Allow the raspberries to come to room temperature for best results.
- Line a baking sheet with parchment paper.
Melt the chocolate
- Next, melt the chocolate. You can use the microwave to melt your chocolate or the stovetop.
- For the microwave:
- Place the chocolate chips and 1 tsp of coconut oil in a microwave-safe bowl. Melt the chocolate in 30-second intervals, and stir between each interval until the chocolate is completely melted and smooth. Do not leave the chocolate in for too long or you will end up with burned chocolate.
- For the stovetop:
- Place the chocolate chips and 1 tsp of coconut oil in a small pot or double boiler. Melt the chocolate over low heat, stirring constantly. Remove the chocolate from the heat immediately once the chocolate is melted and smooth. Transfer the chocolate to a medium bowl.
- For the microwave:
Gently coat the raspberries
- Add the raspberries to the bowl once the chocolate is melted. Use a spoon to very carefully mix the raspberries, trying to prevent smashing them. Once the raspberries are fully coated in chocolate, pour the chocolate mixture onto the prepared baking sheet. Use the spoon to spread the raspberries out so they are an even layer and not on top of each other.
Chill and prep the white chocolate
- Allow the chocolate bark to sit in the freezer while you melt the white chocolate, using the same method as above. Add the white chocolate chips and 1 tsp of coconut oil. Once the white chocolate is completely melted and smooth, use a spoon to drizzle the white chocolate over the bark on the baking sheet. Place the entire tray in the freezer and allow the raspberry bark to freeze.
Enjoy!
- Once it is frozen, break the bark into small pieces of chocolate using your hand or a knife and cutting board. Remove it from the freezer 10 minutes before eating. Store in the freezer in an air-tight container.
Anything else to consider?
This recipe can be customized to any type of chocolate you desire. Dark chocolate raspberry bark, raspberry white chocolate bark, you name it! It would also be delicious with a little bit extra sprinkled or drizzled on top like melted peanut butter, coconut flakes, pumpkin seeds, or crushed Biscoff cookies. You can also make other chocolate bark recipes with fresh fruit like blueberries and blackberries. This recipe would make a great homemade gift as well.
Is this recipe gluten-free and dairy-free?
Yes, this recipe is gluten-free as long as you ensure the chocolate you use is gluten-free. You can easily make this recipe dairy-free. Ensure that you use dairy-free chocolate. Our favorite dairy-free chocolate brand is Enjoy Life.
If you're looking for other quick and easy dessert recipes, check out a few of our other favorites:
If you make this raspberry chocolate bark, please let us know how the final product turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you on social media trying the recipes we love!
Easy Raspberry Chocolate Bark Recipe
Ingredients
- 1 cup of chocolate chips (milk, semisweet, or dark)
- 2 tsp coconut oil, divided
- 1.5 cups of fresh raspberries
- 3 tbsp white chocolate chips
Instructions
- Begin by washing and drying your raspberries. It is crucial that you let the raspberries completely dry. Excess water in the chocolate will prevent the chocolate bark from forming properly. Allow the raspberries to come to room temperature for best results.
- Line a baking sheet with parchment paper.
- Next, melt the chocolate. You can use the microwave to melt your chocolate or the stovetop.
- For the microwave: Place the chocolate chips and 1 tsp of coconut oil in a microwave-safe bowl. Melt the chocolate in 30-second intervals, stirring between each interval until the chocolate is completely melted and smooth. Do not leave the chocolate in for too long or you will end up with burned chocolate.For the stovetop: Place the chocolate chips and 1 tsp of coconut oil in a small pot or double boiler. Melt the chocolate over low heat, stirring constantly. Remove the chocolate from the heat immediately once all of the chocolate is melted and smooth. Transfer the chocolate to a medium bowl.
- Once the chocolate is melted, immediately add the raspberries to the bowl. Use a spoon to very carefully mix the raspberries, trying to prevent smashing them. Once the raspberries are fully coated in chocolate, pour the chocolate mixture onto the prepared baking sheet. Use the spoon to spread the raspberries out so they are an even layer and not on top of each other.
- Allow the chocolate bark to sit in the freezer while you melt the white chocolate, using the same method as above. Add the white chocolate chips and 1 tsp of coconut oil. Once the white chocolate is completely melted and smooth, use a spoon to drizzle the white chocolate over the bark on the baking sheet. Place the entire tray in the freezer and allow the raspberry bark to freeze.
- Once it is frozen, break the bark into small pieces of chocolate using your hand or a knife and cutting board. Store in the freezer in an air-tight container. Remove it from the freezer 10 minutes before eating.
Notes
The recipe can be found on My Fitness Pal by searching "BWB Chocolate Raspberry Bark."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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