A Quick and Easy Freezer-Friendly Treat
This white and dark chocolate raspberry bark is one of those recipes that you’ll make once — and then keep making again and again. It’s sweet, tangy, creamy, and just a little bit fancy… without any effort at all! My kids love grabbing a piece after school, and I love how quick it comes together — literally in minutes.
It’s perfect for an after-school snack, a little bite-sized dessert, or even a fun freezer treat during the spring and summer months. If you’ve ever had True Fru chocolate-covered raspberries, this is like the easier, homemade version you can whip up anytime.
The Backstory Behind This White and Dark Chocolate Raspberry Bark
This recipe started as a fun experiment one afternoon when I had a few extra cartons of raspberries and both white and dark chocolate chips sitting in the pantry. I melted them down, drizzled them over raspberries, froze it, and the result was unbelievably good!
The combination of dark chocolate raspberry bark gives that perfect tart-sweet contrast, while the creamy white chocolate adds richness and a touch of luxury. Best part? It takes less than 10 minutes to make and freezes beautifully.
This Was Inspired By…
This was inspired by my other easy snack recipes on this site, and it pairs perfectly with a light and refreshing Mediterranean Cucumber Tomato Salad for a balanced snack or lunch combo!
Jump to:
- A Quick and Easy Freezer-Friendly Treat
- The Backstory Behind This White and Dark Chocolate Raspberry Bark
- This Was Inspired By…
- Ingredients You’ll Need for This Chocolate Raspberry Bark
- Summarized Steps for Making the Bark
- Substitutions You Can Try
- Variations on Chocolate Raspberry Bark
- Equipment You’ll Need
- How to Store Chocolate Raspberry Bark
- Top Tip
- FAQs About Chocolate Raspberry Bark
- Snacks Ideas!
- Dessert Ideas
Ingredients You’ll Need for This Chocolate Raspberry Bark
You only need a few simple ingredients to make this recipe come together.
- Fresh raspberries (about two small cartons)
- Dark chocolate chips
- White chocolate melting chips
- Coconut oil
- Optional: pinch of sea salt for a flavor boost
See recipe card for quantities.
Summarized Steps for Making the Bark
This is truly one of the easiest desserts you can make!
- Step 1: Wash and dry the raspberries. Use a little vinegar to clean them, then pat completely dry — no moisture helps the chocolate stick.
- Step 2: Melt your dark chocolate. Combine the chips and coconut oil, and melt on the stovetop or in the microwave.
- Step 3: Assemble the bark. Line parchment paper on a baking sheet, place raspberries close together, drizzle melted dark chocolate, then top with melted white chocolate.
- Step 4: Freeze and break. Chill for about 30 minutes until semi-frozen, then break into bark pieces and store in the freezer
Hint: Try using a mix of dark and semi-sweet chocolate for the drizzle. It adds layers of flavor that make the bark taste like gourmet candy.
Substitutions You Can Try
You can easily swap ingredients to make this bark fit your pantry:
- Raspberries: Substitute with strawberries, blackberries, or cherries.
- Coconut oil: Swap for butter (if not dairy-free) or avocado oil.
- Chocolate: Use milk chocolate for a sweeter version or semi-sweet for balance.
Variations on Chocolate Raspberry Bark
This white and dark chocolate raspberry bark is easy to customize!
- Vegan/Dairy-Free Option: Use dairy-free dark chocolate and white chocolate chips (such as Enjoy Life or Hu Kitchen) and keep the coconut oil. The flavor is still creamy and rich, just completely vegan!
- Mixed Berry Bark: Try adding sliced strawberries or blueberries for color and flavor.
- Nutty Crunch: Sprinkle crushed almonds or pistachios over the top before freezing.
- Holiday Version: Add festive sprinkles or a drizzle of caramel for a fun twist.
Equipment You’ll Need
- Mixing bowls (microwave-safe)
- Fork or spoon for drizzling
- Baking sheet
- Parchment paper
- Airtight container (for freezer storage)
How to Store Chocolate Raspberry Bark
Store your chocolate raspberry bark in an airtight container in the freezer for up to 2 months. You can enjoy it straight from the freezer — it’s cold, crisp, and refreshing. If you prefer a softer texture, let it sit out for 5 minutes before eating.
Top Tip
Make sure your raspberries are completely dry before drizzling with chocolate! Any leftover moisture will prevent the chocolate from sticking properly.
FAQs About Chocolate Raspberry Bark
You can, but thaw them completely and dry well — otherwise, the chocolate won’t adhere properly.
Yes, though it may become softer and less “snappy.” The freezer keeps it crisp and delicious.
Simply skip it! The dark chocolate raspberry bark on its own is perfectly sweet-tart.
It can be! Use dairy-free chocolate chips and keep the coconut oil to make a vegan chocolate raspberry bark version.
Snacks Ideas!
Looking for other snack recipes like this? Try these:
Dessert Ideas
These are a few of my favorite Dessert Ideas:
Easy White and Dark Chocolate Raspberry Bark
Equipment
- microwave-safe bowls
- spoon or fork for drizzling
- Parchment paper
- baking sheet
- airtight container
Ingredients
- 2 small cartons fresh raspberries
- ½ cup dark chocolate chips
- ½ cup white chocolate melting chips
- 2 teaspoons coconut oil divided
- Sea salt flakes Optional
Instructions
- Line a baking sheet with parchment paper.
- Wash raspberries in a mix of water and a splash of vinegar. Pat dry completely.
- Arrange raspberries on parchment in a tight single layer.
- Melt dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl, stirring until smooth.
- Drizzle over raspberries.
- Melt white chocolate and remaining coconut oil, drizzle over top.
- Freeze for 30 minutes, then break into bark pieces.
- Store in an airtight container in the freezer for up to 2 months.
Notes
- Make-ahead & storage: Keeps well in an airtight container in the freezer for up to 2 months. Layer pieces between parchment or wax paper so they don’t stick together. Do not refreeze after they’ve fully thawed.
- Serving: Eat straight from the freezer for a cold, crunchy bite or let pieces sit 4–6 minutes at room temperature if you prefer them a little softer.
- Dry raspberries are key: Any leftover moisture will stop the chocolate from setting and can make the bark soggy — pat them completely dry after washing (I like a quick splash of vinegar when rinsing).
- Melting tips: Microwave in short bursts (15–30 seconds), stirring well between each burst. White chocolate is finicky — add a little extra coconut oil (a tiny drizzle) if it’s too thick.
- Vegan / dairy-free option: Use certified dairy-free dark and white chips and stick with coconut oil — the bark still turns out creamy and delicious.
- Allergy & kid-safety note: If you add nuts, mention them for school snacks. For very young children, supervise eating (or chop the pieces) since whole raspberries can be a choking risk.
- Appearance: If chocolate develops a slight white “bloom” after freezing, it’s just a texture/color change — still safe and tasty.
- Transport tip: Use an insulated bag or cooler for longer trips — let the bark sit a few minutes before serving so pieces aren’t rock-hard.
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