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Chocolate bark recipes based on some of your favorite coffee shop drinks and treats are the perfect addition to your holidays. Seasonal Starbucks flavors are always a favorite, as is easy chocolate bark. That’s because it only takes a few ingredients and several minutes of work to create delicious and gorgeous Christmas candy. And they are so easy anyone can do it! So pour yourself a cup of coffee and make these Starbucks Inspired Chocolate Bark Recipes.
Chocolate bark is such a fabulous addition to our holiday treat-making plans. If you’ve spent a lot of time baking cookies, but want just one more thing to add to your assortment, or you don’t know how to bake at all, this is definitely something you can find time to make.
Each recipe takes only five or six ingredients, and you don’t have to have any baking skills to do it. You don’t even need a stove since you can melt the chocolate in the microwave. Or vice versa!
And with a sprinkle of this and a drizzle of that, you have a gorgeous treat worthy of any cookie platter or even to give as holiday gifts!
What do you need to make chocolate bark?
MELTING CHOCOLATE – a candy coating like CandiQuik almond bark or melting wafers makes the best chocolate bark since it melts smoothly and cools shiny and crisp. You can use chocolate chips in a pinch, but this is made for the job.
SILICONE BAKING MATS – while you can use wax paper, these days I always use silicone baking mats. They used to be quite pricy when there was basically only one brand available. But now there are more brands and affordable options. Amazon even carries their own brand of Amazon Basics Silicone Baking Mats. At these prices, they are economical and environmentally friendly versus buying and throwing away parchment paper or wax paper.
SMALL OFFSET SPATULA – using one of these little spatulas is the easiest way to spread the chocolate and swirl any ingredients. Since it is offset, you won’t be knocking into the edge of your baking sheet and you’ll get an even layer.
What is your favorite thing to get at Starbucks this time of year? I bet I have a bark based on it…
What are The Best Chocolate Bark Recipes Based on Starbucks Seasonal Drinks and Treats?
Scroll down to get all four of these recipes in a single printable recipe card right here, or click over to each individual recipe for even more details about how to make and store chocolate bark.
- Salted Caramel Mocha Chocolate Bark – rich chocolate infused with espresso, swirls of caramel, and a sprinkle of sea salt gives this chocolate bark everything you love about a Salted Caramel Mocha, whether you choose the hot coffee drink or the Frappuccino version. is truly a treat that will have coffee lovers buzzing. I think this is my favorite of the Starbucks chocolate bark recipes.
- Cranberry Bliss White Chocolate Bark – based on the tops of Cranberry Bliss Bars that look like white chocolate bark. There is a secret ingredient to make the bark taste like cream cheese frosting. Then it’s filled with dried cranberries and topped with orange zest and more cranberries, just like the yummy bars.
- Peppermint Mocha Chocolate Bark – everyone loves peppermint bark for the holidays, and the Peppermint Mocha is always a favorite. So the two are combined into one tasty and easy treat.
- Snickerdoodle Hot Chocolate White Chocolate Bark – a cross between Starbucks Snickerdoodle Hot Chocolate and a snickerdoodle cookie. Creamy white chocolate is covered with swirls of cinnamon-y caramel and cinnamon sugar, plus an extra drizzle of white chocolate to remind you of whipped cream.
Starbucks-Inspired Easy Chocolate Bark Recipes
Starbucks Inspired Chocolate Bark Recipes
Ingredients
For the Salted Caramel Mocha Chocolate Bark:
- 12 oz. chocolate candy coating candy melts , or chips
- 1 Tablespoon instant espresso powder
- 1/4 cup salted caramel sauce homemade or from a jar
- 1/4-1/2 teaspoon coarse sea salt
- 2 oz. white chocolate candy coating candy melts , or chips
For the Cranberry Bliss White Chocolate Bark:
- 16 ounces good-quality white chocolate , divided (set aside 2 oz.)
- Zest of one large lemon
- 1/2 cup dried cranberries , left whole
- 1/2 cup dried cranberries , chopped
- Zest of one orange
For the Peppermint Mocha Chocolate Bark:
- 12 oz. chocolate candy coating , candy melts , or chips
- 1 Tablespoon instant espresso powder
- 1 teaspoon peppermint extract
- 4 oz. white chocolate candy coating , , candy melts, or chips
- 1/4 cup crushed peppermint candies or candy canes (about 3-4 candy canes)
For the Snickerdoodle Hot Chocolate White Chocolate Bark:
- 1 ¼ teaspoons cinnamon , divided
- 1 Tablespoon sugar
- 16 oz. white chocolate candy coating candy melts , or chips, divided (set aside 4 oz)
- ¼ teaspoon butter extract
- 1/4 teaspoon vanilla extract
- 2 Tablespoons caramel sauce , homemade or from a jar
Instructions
For the Salted Caramel Mocha Chocolate Bark:
- Line a large baking sheet with a silicone mat or wax paper.
- Melt the chocolate in the microwave or double boiler according to package instructions. If there are not melting instructions, in a double boiler (or on pot set atop another with about an inch of water), bring the water to a simmer in the bottom, and gently melt the chocolate. Or microwave for 30 seconds, stir, then microwave at 15-30 second intervals until melted and smooth.
- As soon as the chocolate is melted, quickly stir in the espresso powder, then pour onto the prepared sheet and spread into a thin layer with a small offset spatula.
- Warm the caramel slightly until pourable and drizzle over the layer of chocolate. Swirl the caramel through the chocolate with the tip of a butter knife. Sprinkle with the sea salt.
- Melt the white chocolate the same way in a double boiler or the microwave and transfer to a sandwich bag. Cut off the corner and drizzle over the bark.
- Let harden completely, putting into the refrigerator if necessary. Break into pieces and store in an airtight container.
For the Cranberry Bliss White Chocolate Bark:
- Line a baking sheet with parchment or a silicone baking sheet.
- Place a heat proof bowl over a pot of simmering water and add the chocolate.
- Stir until almost complete melted, remove from heat, and stir in lemon zest and dried cranberries.
- Working quickly, pour the chocolate onto the lined baking sheet, and using a spatula, spread intoan even layer about a 1/4-inch thick.
- Immediately after spreading out the chocolate, sprinkle the chopped dried cranberries and orange zest over the top. Gently press the toppings into the chocolate.
- Place the sheet pan in the fridge until the chocolate has firmed up, about 1 hour.
- Melt remaining 2 oz. chocolate, transfer into a small sandwich bag, cut off the tip and drizzle over the bark. Return to the refrigerator for a few minutes to firm up.
- Break the bark into pieces.
- Store the bark in an airtight container in a cool, dark place or in the refrigerator for up to one month.
For the Peppermint Mocha Chocolate Bark:
- Line a large baking sheet with a silicone mat or wax paper.
- Melt the chocolate in the microwave or double boiler according to package instructions. If there are not melting instructions, in a double boiler (or on pot set atop another with about an inch of water), bring the water to a simmer in the bottom, and gently melt the chocolate. Or microwave for 30 seconds, stir, then microwave at 15-30 second intervals until melted and smooth.
- As soon as the chocolate is melted, quickly stir in the espresso powder and peppermint extract, then pour onto the prepared sheet and spread into a thin layer with a small offset spatula.
- Melt the white chocolate the same way in a double boiler or the microwave and transfer to a sandwich bag. Cut off the corner and drizzle over the bark.
- Sprinkle with crushed peppermint candies or candy canes.
- Let harden completely, putting into the refrigerator if necessary. Break into pieces and store in an airtight container.
For the Snickerdoodle Hot Chocolate White Chocolate Bark:
- Stir together 1 teaspoon cinnamon and 1 Tablespoon sugar. Set aside.
- Melt 12 oz. of the white chocolate in the microwave or double boiler according to package instructions. If there are not melting instructions, in a double boiler (or on pot set atop another with about an inch of water), bring the water to a simmer in the bottom, and gently melt the chocolate. Or microwave for 30 seconds, stir, then microwave at 15-30 second intervals until melted and smooth.
- As soon as the chocolate is melted, quickly stir in the butter extract and vanilla extract. It will thicken a bit, but should still be spreadable. Then pour onto the prepared sheet and spread into a thin layer with a small offset spatula.
- Warm the caramel slightly until pourable and stir in ¼ teaspoon cinnamon. Drizzle over the layer of chocolate. Swirl the caramel through the chocolate with the tip of a butter knife.
- Sprinkle with the cinnamon sugar.
- Melt the remaining 4 oz. white chocolate the same way in a double boiler or the microwave and transfer to a sandwich bag. Cut off the corner and drizzle over the bark.
- Let harden completely, putting into the refrigerator if necessary. Break into pieces and store in an airtight container.
Did you make this?
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If you like these chocolate bark recipes, here are some more you might enjoy…
- Toffee Pumpkin Spice White Chocolate Bark
- Salted Caramel Pretzel Chocolate Bark
- Peanut Butter and Jelly Chocolate Bark
- Swirled Berry Vanilla Puffs Chocolate Bark
- Want more? Here are 12 of the Best Easy Chocolate Bark Recipes to Make in Minutes!
