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Between work and caring for my toddler this holiday season, I haven’t had much time or energy for elaborate baking. I did manage to make apple cider cupcakes, which are a top favorite, but otherwise I kept things simple. That’s why I’m so glad I made this Biscoff crumble chocolate bark before the holidays — it’s quick, requires no baking, and makes a perfect treat to leave for Santa. You can top it with whatever you have on hand: I love Biscoff cookies and salty pretzels, but dried fruit, nuts, other cookies, or shredded coconut all work beautifully.
Chocolate bark is one of the easiest desserts to make. Melt your favorite vegan or dark chocolate, spread it onto parchment paper, and add your toppings — no tempering or baking required. It’s a fun recipe to make with kids; toddlers can help crush cookies and pretzels with a rolling pin and sprinkle the toppings over the chocolate.
One thing to note: the bark needs time to set. Let it harden on the counter overnight or for several hours in a cool spot. If you’re short on time, you can chill it in the refrigerator for 1–2 hours. Chilling may cause slight discoloration in spots, but it won’t affect the flavor — and it speeds things up when you need it ready sooner.
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For best results use a high-quality baking chocolate you enjoy. I often reach for extra dark or semi-sweet baking chocolate, but any favorite dark chocolate or vegan chips will make a delicious base. Biscoff cookies add a rich, spiced shortbread flavor that pairs perfectly with salty pretzels, a sprinkle of pumpkin pie spice, and toasted coconut or nuts for contrast.
Biscoff cookies are widely loved for their caramel and spice notes — if you’ve flown with certain airlines recently, you might have tasted them. They aren’t required, but they’re my preferred cookie for this recipe. The combination of sweet, salty, and spiced flavors makes this bark uniquely festive yet familiar.
Biscoff Crumble Chocolate Bark
Ingredients
- 8-10 oz dark baking chocolate or dark chocolate chips — choose a brand you love
- 1 tsp pumpkin pie spice
- 1 cup pretzels — chopped
- 2 Biscoff cookies — crushed
- 1/2 cup toasted coconut or chopped nuts
- sprinkle of Maldon salt — or another flaky finishing salt
Instructions
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Melt the chocolate using a double boiler or carefully in the microwave, stirring every 30 seconds until smooth.
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Line a baking sheet with parchment paper.
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Pour the melted chocolate onto the parchment and spread it into a thin, even layer about 1/8″ thick.
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Evenly sprinkle the pumpkin pie spice over the chocolate, then scatter the chopped pretzels, crushed Biscoff cookies, toasted coconut or nuts, and finish with a light sprinkle of flaky salt.
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Allow the bark to firm completely. Leave it on the counter in a cool spot for several hours or overnight, or chill in the refrigerator for 1–2 hours if you need it sooner.
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Break the set chocolate into pieces and serve.
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Store in an airtight container to keep it fresh.
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