Monkey Bark

Pro tips

• Spread chocolate to roughly ¼-inch thickness on parchment paper for the ideal bark texture—too thin and it shatters, too thick and it's chewy.
• Add toppings while chocolate is still warm (but set enough to hold them) so they adhere properly during cooling.
• Use a swirling motion with a knife or skewer before toppings set for even distribution of semi-sweet and white chocolate.
• Sprinkle flaky sea salt just before final set to avoid dissolving into the chocolate.

Substitutions

• Semi-sweet chocolate chips → milk chocolate chips (sweeter result)
• Banana chips → dried coconut flakes (tropical twist)
• Walnuts → pecans or almonds (mild flavor change)
• Flaky sea salt → coarse kosher salt (less delicate texture)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 1 week; no reheating needed.

How long does Monkey Bark take to set?

Refrigerate for 15–20 minutes until the chocolate is completely firm before breaking into pieces.

Can I use dark chocolate instead of semi-sweet?

Yes, dark chocolate works well and pairs nicely with the sweet banana chips and salty toppings.

What is the best way to melt the chocolate?

Use a microwave in 30-second bursts, stirring between each, or a double boiler over low heat to avoid burning.

Can Monkey Bark be made ahead?

Yes, store in an airtight container in the refrigerator for up to 1 week.

Why did my chocolate seize?

Moisture causes seizing; ensure all bowls and utensils are completely dry, and add toppings after chocolate has cooled slightly.