• Cooking Time: 5 minutes
  • Servings: Varies
  • Preparation Time: 20 minutes


  • 1 lb. Good quality chocolate (we used lindt semi sweet chocolate)
  • Smarties
  • Raisins
  • Crushed candy canes
  • Cranraisins
  • 5-7 oz. White chocolate (to drizzle)


  • Melt chocolate in a double boiler until smooth. Pour onto Reynolds parchment paper about 1/4 of an inch thick. Sprinke remaining ingredients on top (except white chocolate).
  • Next melt white chocolate in a double boiler until smooth. Using Reynolds parchment paper make piping bags. Pour melted chocolate into piping bags and drizzle white chocolate over bark.
  • Allow bark to cool completely in the refridgerator. When hard break up Bark into generous sized pieces and enjoy!


I was making traditional almond bark last Christmas when my children Grace aged 3 and Max aged 2 wanted to "help". So I helped them spread out their chocolate onto Reynolds parchment paper and then they both decided that they didn't want to add the almonds because they don't like them. When I asked what they would like to add this is what they came up with and boy was it yummy, not to mention colourful!

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