Chocolate Covered Strawberry Bark is a fun and delicious treat that combines the rich, smooth taste of chocolate with the sweet, juicy flavor of strawberries. This bark is beautifully speckled with bright bits of dried or fresh strawberries, making every bite a little bit crunchy, a little bit chewy, and totally satisfying. It’s a colorful snack that looks as good as it tastes, perfect for sharing or keeping all to yourself.
I love making this bark because it’s so quick and easy to put together, yet it feels fancy enough to give as a gift or serve at a party. One of my favorite things is how you can mix and match different kinds of chocolate—milk, dark, or white—and add other toppings if you want. It’s a simple recipe, but it always gets big smiles and seconds every time.
The best way I’ve found to enjoy Chocolate Covered Strawberry Bark is with a cup of tea or coffee in the afternoon. It’s just the right amount of sweet and fresh without being overwhelming. I sometimes store it in the fridge to keep it extra fresh, and it’s great to pull out whenever I want a little pick-me-up that feels special but not too fancy.
Key Ingredients & Substitutions
Milk or Semi-sweet Chocolate: This is the base of the bark, offering a creamy and smooth texture. I like semi-sweet for less sweetness, but milk chocolate is great if you want it sweeter. Dark chocolate also works well if you prefer a richer taste.
Fresh Strawberries: Fresh strawberries add juiciness and a fresh bite. If strawberries are out of season, you can use freeze-dried strawberries for a crunchy texture and intense flavor that won’t add moisture.
White Chocolate: Used for drizzling, it adds a nice look and subtle sweetness. If you don’t want to use white chocolate, you can try melted coconut butter or even a simple icing drizzle.
Sea Salt or Freeze-dried Strawberries (Optional): A tiny sprinkle of sea salt balances the sweetness, and crushed freeze-dried strawberries add extra color and tang without moisture that can affect the chocolate’s texture.
How Can I Melt Chocolate Smoothly Without Burning It?
Melting chocolate can be tricky because it burns easily. Microwaving in short bursts is the easiest way to control this.
- Place chocolate in a microwave-safe bowl.
- Heat for 20-30 seconds, then stir well.
- Continue heating in short bursts, stirring between each until fully smooth.
- Stirring is key because it helps the chocolate melt evenly and prevents hot spots.
- If you don’t have a microwave, use a double boiler: melt chocolate over gently simmering water, stirring often.
Equipment You’ll Need
- Mixing bowls – I recommend using heatproof bowls for melting chocolate smoothly.
- Microwave or double boiler – makes melting chocolate quick and easy, and prevents burning.
- Spatula – helps spread the melted chocolate evenly on the tray.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Teaspoon or piping bag – for drizzling the white chocolate in decorative patterns.
- Baking sheet or tray – provides a flat surface for your bark to set and cool.
Flavor Variations & Add-Ins
- Dark chocolate instead of milk or semi-sweet for a richer, less sweet flavor that pairs well with tart dried cranberries or cherries.
- Add chopped nuts like almonds, pecans, or pistachios for crunch and extra flavor.
- Mix in shredded coconut or sprinkle toasted coconut on top for a tropical twist.
- Use flavored extracts like vanilla or almond in the melted chocolate for a subtle aromatic boost.
Chocolate Covered Strawberry Bark
Ingredients You’ll Need:
Main Ingredients:
- 12 oz (340 g) milk chocolate or semi-sweet chocolate chips
- 1 cup fresh strawberries, hulled and sliced
- 1 oz (28 g) white chocolate, for drizzling
- Optional: pinch of sea salt or crushed freeze-dried strawberries for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and spread, plus 30 minutes chilling time for the chocolate to set. It’s a quick and fun treat to put together when you want something sweet and fresh!
Step-by-Step Instructions:
1. Prepare Your Baking Surface:
Start by lining a baking sheet or tray with parchment paper. This will keep the chocolate from sticking and make cleanup super easy.
2. Melt the Chocolate:
Place your milk or semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second bursts, stirring well each time, until the chocolate melts completely and is smooth.
3. Spread the Chocolate:
Pour the melted chocolate onto your parchment-lined tray. Use a spatula to spread it evenly into about a 1/4 inch thick layer.
4. Add Strawberries:
While the chocolate is still soft, scatter your sliced strawberries evenly over the top. Press them in gently so they stick but keep their shape.
5. Drizzle with White Chocolate:
Melt the white chocolate in the same way as the milk chocolate. Using a spoon or a piping bag, drizzle it over the strawberries and melted chocolate for a pretty, finishing touch.
6. Add Optional Garnishes:
If you like, sprinkle a little sea salt or crushed freeze-dried strawberries on top to add some extra flavor and texture.
7. Chill and Set:
Place the tray in the refrigerator for about 30 minutes or until the chocolate is firm and fully set.
8. Break and Serve:
Once set, break the bark into pieces. Store any leftovers in an airtight container in the fridge to keep it fresh.
Can I Use Frozen Strawberries Instead of Fresh?
It’s best to use fresh strawberries to avoid added moisture, which can make the chocolate soggy. If you only have frozen, thaw them completely and pat dry very well before using.
How Should I Store Chocolate Covered Strawberry Bark?
Store the bark in an airtight container in the refrigerator for up to one week. This keeps the chocolate firm and the strawberries fresh.
Can I Use Dark Chocolate Instead of Milk Chocolate?
Absolutely! Dark chocolate works great for a richer, less sweet bark. Just use the same melting method and enjoy a deeper chocolate flavor.
How Do I Prevent the Chocolate from Blooming?
Make sure to temper the chocolate or melt it gently without overheating. Store the finished bark in a cool, dry place to keep it glossy and avoid white streaks from fat or sugar bloom.