Chunky Monkey Bark

by Sabrina Snyder

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7 Comments

5 from 3 votes
12 Servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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Chunky Monkey Bark is a an easy candy bark that’s perfect for the holidays, made with white chocolate, sweet, salty, and crunchy toppings.

I’ve made Peppermint Bark and Fruit Cake Bark for Christmas potlucsk for the last few years, and even though it’s a classic hit I thought I’d make some fun, new Candy Recipes this year. 

Sabrina’s Chunky Monkey Bark

Chunky Monkey flavors don’t have to begin and end with your favorite Vermont-based ice cream guys. This candy bark is the easiest, fun Christmas dessert you’ll share this season. I got the idea to make Chunky Monkey Bark when I was looking through chocolate bark recipes and remembered one of my all time favorite flavors of ice cream. Chunky Monkey ice cream is one of my family’s favorite sweet treats, so it makes sense to transform it into a delicious homemade candy bar that can also be handed out as a small Christmas gift.

Recipe Card

Dinner, then Dessert

Chunky Monkey Bark Recipe

Chunky Monkey Bark is a an easy candy bark that's perfect for the holidays, made with white chocolate, sweet, salty, and crunchy toppings.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
A piece of bark with chocolate chips, and bananas
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Ingredients
 

  • 12 ounces white chocolate melting disks (or almond bark)
  • 2 cups freeze dried bananas
  • 1 cup walnuts , chopped
  • 1 cup semi-sweet chocolate chips

Instructions

  • Melt the chocolate in 30 second increments until fully melted, stirring each time.
  • Line a 11×9-inch jelly roll pan with parchment paper.
  • Pour the white chocolate into the pan and spread evenly.
  • Allow to cool for 3-4 minutes.
  • Top with bananas, walnuts, and chocolate chips.
  • Allow to cool completely and harden at room temperature for one hour or in the fridge for 20 minutes before breaking apart and serving.

Nutrition

Calories: 326kcal | Carbohydrates: 32g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 299mg | Fiber: 3g | Sugar: 26g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg

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Chef’s Note

Chunky Monkey Bark is a yummy, no-bake recipe, which means that you don’t have to worry about the kids helping out in your kitchen getting burned. One of my favorite ways to serve this Bark is to chop it up into smaller pieces and sprinkle it over the top of frozen yogurt or Homemade Vanilla Ice Cream. 

How to Store

  • Serve: You can keep Chunky Monkey Bark at room temperature for up to a week as long as you keep it in a sealable container. Keep it in a cool place though, as the bananas can get soft if the room is too warm. I suggest lining the container with parchment paper to make the bark easier to get out when you want a snack. 
  • Store: You can keep this bark in the fridge for up to 4 days. I like to cover the baking sheet with plastic wrap and put the whole thing into the fridge, but you can also break it up and put it into a sealable bag. I like to layer the chocolate in between sheets of parchment paper when I store it this way to keep everything from fusing together. 
  • Freeze: You can freeze your homemade bark for up to 3 months as long as it’s completely wrapped. Just do your best to keep any excess moisture out. 

Variations

  • Add-ins: You can add in all of your favorite flavors of treats to make this chocolate bark fit your personal style. Try mixing dried banana chips, a dollop of peanut butter, dried cranberries, Oreo pieces, mini marshmallows, brownie chunks, or even mini peanut butter cups.
  • Chocolate Drizzles: You can also melt some extra chocolate or caramel and drizzle it in patterns of the top of the hardened chocolate bark to make them look fun for the holidays. 
  • Vegan: This easy recipe is already gluten free, but you may be wondering how to make something that is entirely made of chocolate dairy free. You can find vegan white melting chocolate at pretty much any grocery store, and you can add flavors by mixing in dried fruits and other vegan morsels.

Frequently Asked Questions

What is chocolate bark?

It’s melted chocolate that’s made flat by spreading it onto a baking sheet. Other treats are mixed into the chocolate, and the rough, irregular shape is where this dessert gets its name. 

How do you break chocolate bark?

To get clean breaks, carve straight lines into the bark when it’s firm but not hardened. The grooves will help the chocolate break cleanly. 

Should chocolate bark be refrigerated?

Yes. Chocolate bark should be refrigerated to keep it from melting, since certain chocolate can get soft at room temperature. 

More Amazing Bark Recipes

Candy bark pin collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  4. Bark is one of my favorite holiday treats! I love this fun and different flavor, it has earned a spot on my holiday goodie trays!

    Reply