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Crunchy Milk-Chocolate Bark


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Rate this recipe 4.5/5 (12 Votes)
Crunchy Milk-Chocolate Bark 1 Picture


  • 8 ounces melted best-quality milk chocolate
  • 3 tablespoons melted coconut oil
  • 1 1/2 cups puffed-rice cereal
  • 1/4 teaspoon coarse salt
  • 2/3 cup toasted sweetened coconut


Adapted from


Step 1

In a bowl, stir together chocolate, coconut oil, puffed-rice cereal, and salt. Transfer to a parchment-lined baking sheet and spread to 1/4 inch thick. Sprinkle evenly with sweetened coconut. Chill until firm. Break into pieces. Bark can be stored in refrigerator until ready to serve, up to 3 days.


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