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Mexican Chocolate Bark

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  • Prep 20 min
  • Total 60 min
  • Ingredients 6
  • Servings 10
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My family has a tradition during the holidays. The women gather together and spend an afternoon preparing sweet treats to be beautifully packaged and given as gifts. It is one of my favorite days of the year, but I have to admit: I am a horrible baker! All the measuring and the need for sometimes tricky technique always leave a huge margin of error, making the odds for a mistake high. For this year’s party I’ve decided to go with a no-bake dessert that is packed with Latino flair. This Mexican Chocolate Bark is sophisticated in flavor, yet easy enough for the novice baker. The combination of white and dark chocolates makes a beautiful presentation, while the heat of the spices creates a divine taste that is impossible to resist. The chopped nut topping gives you just enough texture against the silky chocolate to make you forget how easy the dessert was to make! Whether you are an expert baker, or just a beginner, Mexican Chocolate Bark is a wonderful addition to your holiday dessert menu.
by Vanessa Bell
Updated Sep 24, 2015
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Ingredients

  • 8 oz Mexican Chocolate
  • 8 oz dark chocolate, 60% cocoa recommended
  • 4 to 6 oz white chocolate
  • Chopped Pecans and/or Walnuts, to taste, if desired
  • Cinnamon, for garnish, if desired
  • Chili Powder, for garnish, if desired

Directions

  •  
    1
    Line a baking pan with parchment paper.
  •  
    2
    Melt your Mexican chocolate and dark chocolate together in a double boiler over medium to medium high heat.
  •  
    3
    Pour the warm chocolate into the baking pan, spreading it evenly with a spatula. Place in freezer to cool.
  •  
    4
    While chocolate mixture cools, melt white chocolate in double boiler over medium to medium high heat. Pour it directly onto the slightly cooled layer of dark chocolate which you previously placed in the freezer. Sprinkle chopped nuts on top as desired.
  •  
    5
    Place the tray back in your freezer to harden. When it is hardened, it is ready to eat.

Expert Tips

  • tip 1
    For a more rustic presentation, coarsely break pieces apart.
  • tip 2
    If you can’t find Mexican Chocolate at your local grocery or international store, mix Cinnamon and Chili powder into your melted dark chocolate while melting!
  • tip 3
    Store in a cool, dry place.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • My family has a tradition during the holidays. The women gather together and spend an afternoon preparing sweet treats to be beautifully packaged and given as gifts. It is one of my favorite days of the year, but I have to admit: I am a horrible baker! All the measuring and the need for sometimes tricky technique always leave a huge margin of error, making the odds for a mistake high. For this year’s party I’ve decided to go with a no-bake dessert that is packed with Latino flair. This Mexican Chocolate Bark is sophisticated in flavor, yet easy enough for the novice baker. The combination of white and dark chocolates makes a beautiful presentation, while the heat of the spices creates a divine taste that is impossible to resist. The chopped nut topping gives you just enough texture against the silky chocolate to make you forget how easy the dessert was to make! Whether you are an expert baker, or just a beginner, Mexican Chocolate Bark is a wonderful addition to your holiday dessert menu.
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