4th of July Bark Recipe

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5 from 4 votes

4th of July Bark Recipe turns chocolate, marshmallows, and graham crackers into an easy patriotic treat.

Prep Time15

Chilling Time1

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Keyword: 4th of July Bark Recipe

Servings: servings

Author: Chelsea Lords

Cost: $7.12

Equipment

Sheet pan (15" x 10")
Parchment paper

Ingredients

14 whole graham cracker sheets divided
1-1/2 cups milk chocolate chips or semi-sweet, see note 1
1 tablespoon coconut oil
1/2 of a 7-ounce container marshmallow creme
1/2 cup M&Ms I use red, white, & blue
1/4 cup dehydrated marshmallows optional
2 tablespoons patriotic sprinkles optional
Flaky sea salt optional

US - Metric

Instructions

Prepare the pan: Line a sheet pan with parchment paper. Arrange 12 whole graham crackers side by side in a single layer.
Melt the chocolate: Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring for about 15 seconds between each burst. Melt slowly and stir often. Stop microwaving when the chocolate is mostly melted, then continue stirring until completely smooth. Be careful not to overheat the chocolate.
Cover the graham crackers: Carefully pour the melted chocolate over the graham crackers. Use the back of a spoon, butter knife, or offset spatula to gently spread the chocolate into an even layer. Work carefully and hold the graham crackers in place as needed so they do not slide around.
Add the marshmallow creme: Run a spoon under very hot water, dry it off, and use it to scoop out the marshmallow creme. Dollop small spoonfuls of marshmallow creme evenly over the chocolate.
Swirl: Use a butter knife or toothpick to gently swirl the marshmallow creme into the chocolate. This part can be a little tricky, and it may initially seem like the marshmallow creme will not swirl, but be patient and work gently. It is helpful to have someone hold the graham crackers in place while you swirl.
Add the toppings: Sprinkle the M&M’s and dehydrated marshmallows evenly over the bark. Gently press the toppings into the chocolate so they adhere. Crush the remaining 2 graham crackers with your fingers and sprinkle the pieces over the top. Add patriotic sprinkles and a small pinch of flaky sea salt, if desired.
Chill: Refrigerate for about 3 hours or freeze for at least 1 hour, until the chocolate is completely firm.
Break into pieces: Once set, use a sharp knife to cut the bark into large sections, then break those sections into smaller, irregular pieces.
Serve: This bark is best enjoyed the same day it is made. Serve it chilled for the best crisp, snappy texture.

Video

Notes

Note 1: Any type of chocolate works! For a less-sweet bark, use semi-sweet or dark chocolate. You can also combine two varieties for more depth of flavor. I love Ghirardelli® and Guittard® chocolate chips.

Storage: Store in the fridge, especially during hot weather. Keep it chilled until serving, or enjoy it straight from the fridge for the best snappy texture. It is best the day it is made but will keep for up to 3 days; the graham crackers will soften over time.

Nutrition