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Broken pieces of dark chocolate bark topped with pepitas, cranberries, white chocolate drizzle and flaky salt on dark wood.

No-Bake Christmas Chocolate Bark With Cranberries and Pepitas

A 15-minute no-bake chocolate bark with toasted pepitas, chewy cranberries and a thin white chocolate drizzle. It sets in the fridge and breaks into 20 giftable pieces, so it is a holiday treat you can make on a weeknight.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 12 oz dark chocolate 60-70% cacao, chopped
  • 1 tbsp coconut oil
  • 1/2 cup pepitas hulled pumpkin seeds, unsalted
  • 1/2 cup dried cranberries
  • 1/4 cup white chocolate chips for the drizzle
  • 1/4 tsp flaky sea salt

Method
 

  1. Line an 8x8-inch baking pan with parchment, leaving a 1-inch overhang on two sides.
  2. Toast the pepitas in a dry skillet over medium heat for 3-4 minutes, stirring often, until they start to pop and smell nutty. Move them to a plate to cool.
  3. Put the dark chocolate and coconut oil in a heatproof bowl over barely simmering water, or microwave in 30-second bursts, and stir until smooth, about 4 minutes.
  4. Pour the chocolate into the lined pan and spread it into an even layer about 1/4 inch thick.
  5. Scatter the cooled pepitas and cranberries over the chocolate, press them in gently with the back of a spoon, and sprinkle with the flaky salt.
  6. Melt the white chocolate chips the same way, then drizzle thin lines over the top with a spoon.
  7. Refrigerate for 30 minutes, until firm, then lift the bark out by the parchment and break it into 20 pieces. Store in an airtight container in the fridge for up to 2 weeks.