HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChocolate Maple Nut Bark
Chocolate Maple Nut Bark

Chocolate Maple Nut Bark

Serves 2 | with Cranberries

Sugar Shack
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The easiest chocolatey-sweet dessert you will ever make! Just melt, mix, pour and refrigerate for a tasty, crunchy treat!

Allergens:SoyTree nutsMilk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 cup

Bittersweet Chocolate Chips


¼ cup

Dried Cranberries

2 tbsp

Maple Syrup

28 g

Almonds, sliced

(ContainsTree nuts)

28 g

Walnuts, chopped

(ContainsTree nuts)

56 mL



Not included in your delivery

2 tbsp

Unsalted Butter*


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat49 g
Saturated Fat22 g
Carbohydrate65 g
Sugar54 g
Dietary Fiber7 g
Protein8 g
Cholesterol70 mg
Sodium160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Measuring Spoons
Baking Sheet
Parchment Paper
Plastic Wrap
Instructionsarrow up iconarrow up icon
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Gather all required baking tools. Add 2 tbsp butter, 1/8 tsp salt, cream, maple syrup and chocolate chips to a medium pot. Heat the pot over low heat. Cook, whisking often, until chocolate chips melt and mixture is thoroughly combined and smooth, 3-4 min.


While chocolate mixture melts, line a baking sheet with parchment paper. (NOTE: The parchment should hang over 2 edges of the baking sheet. This helps to easily remove bark once chilled.)


Pour chocolate mixture onto the prepared baking sheet. Using a rubber spatula, spread chocolate into an even 1/8-inch-thick layer. Sprinkle almonds, walnuts and cranberries over top. Cover the baking sheet with plastic wrap. Refrigerate bark until chocolate sets, 2 hr.


Using the parchment overhang, lift bark off the baking sheet. Cut or break bark into 8 equal pieces. Transfer to a serving dish.