Chocolate Covered Strawberry Bark
Chocolate Covered Strawberry Bark is an easy dessert made white and semi-sweet chocolate chips, strawberries, butter, Ritz crackers and brown sugar!
A SWEET AND EASY CRACKER TOFFEE TREAT
Who doesn’t love a good bark recipe? Just like all the others, this Chocolate Covered Strawberry Bark is super simple to make. You only need 6 ingredients and just a tad over 30 minutes (including oven time) to make it. The combination of the sweet strawberries, the white and semi-sweet chocolate chips along with the salty Ritz crackers really makes this an a sweet dessert treat that you can’t keep your hands off of! You may want to make a double batch because people will definitely want seconds and thirds!
FREQUENTLY ASKED QUESTIONS:
I believe you could use milk chocolate chips. But, this will become way more sweet than you may expect it to be -maybe a little too sweet.
Additionally, you could use dark chocolate instead of the semi-sweet chips if you want to go that route. But I think the semi-sweet chips compliment the white chocolate perfectly.
A couple of tips: make sure you spray the aluminum foil with nonstick spray or use nonstick aluminum foil. Also, the trick is to keep the aluminum foil as flat as possible on your sheet when you’re laying it out. If it folds up, it can create a crevice for the ingredients to leak down into and make it difficult to get out.
Cook your caramel slowly on low heat and be patient and stir often so it doesn’t crystalize later.
It breaks up much easier once it is cold. So make sure to let it set in the refrigerator ir you can even pop it into the freezer for about 10-15 minutes.
Yes, but not too far ahead. The bark is best eaten day of or by next day because the strawberries will continue to release liquid and make the bark soft.
It depends on the sizes of your bark pieces. If you make larger pieces, it’ll make about 10-12 pieces. If you make regular or smaller pieces, the recipe will make 18-20 pieces.
Store your bark in the fridge in an airtight container for up to a day or two. You can freeze the bark if desired. Remember strawberries will continue to release liquid so these do tend to lose their crunchy texture after day.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- fresh strawberries – I think this recipe works best with fresh strawberries. I suppose you could use dried strawberries but it would really change the texture and I’m not sure that texture goes well with these. However, if you try it, please let me know how it goes! Frozen strawberries just hold on to too much liquid and would keep these from setting properly.
- Ritz crackers – you can pretty much use any salted cracker like a regular saltine cracker or a club cracker
- light brown sugar – for a richer molasses flavor, you could use dark brown sugar.
- salted butter – you could use unsalted but I think the touch of salt balances out the overall sweetness. Keep in min that a stick of butter only has 1/4 teaspoon of salt in it so it really isn’t much.
- semi sweet chocolate chips – this recipe is very sweet so I think using a semi sweet chocolate is best. You could use a dark chocolate as well. Milk chocolate would be a bit too sweet for my personal tastes but if you want this to be super sweet then go for it!
- white chocolate chips
HOW TO MAKE CHOCOLATE COVERED STRAWBERRY BARK
Preheat the oven to 400F degrees. Line a cookie sheet pan with nonstick aluminum foil or spray aluminum foil with nonstick spray. Cut the strawberries into small pieces and allow to dry on a paper towel to remove as much moisture as possible. Arrange Ritz crackers in a single layer across the cookie sheet and set aside. In a medium saucepan, add butter and brown sugar. Melt both on medium low heat (stir to combine) until completely melted and ingredients are combined and smooth, about 3 minutes.
Pour caramel mixture evenly over Ritz cracker layer, trying not to let the crackers move. Place in the preheated oven for about 7 minutes. Remove the sheet from the oven and immediately sprinkle chocolate chips evenly over hot caramel. Spread out chocolate across caramel as it melts with an offset spatula or knife.
Sprinkle the white chocolate chips on top of the chocolate and allow them to start melting (pop back in the oven for a minute or so if the chocolate is too cool). Swirl the white chocolate through the chocolate with a toothpick. Dry diced strawberries off one more time with paper towels and spread evenly across warm chocolate so they settle into the chocolate a little bit. Refrigerate the bark until it completely sets.
Remove the bark from the cookie sheet and peel off the aluminum foil. Break up into smaller chunks. Enjoy!!
CRAVING MORE RECIPES?
Chocolate Covered Strawberry Bark
Ingredients
- 2 cups fresh strawberries, tops removed
- 1 ½ sleeves Ritz crackers (48 crackers)
- 1 cup (2 sticks) salted butter (can use unsalted if you prefer)
- 1 cup packed light brown sugar
- 12 ounce package semi sweet chocolate chips
- 6 ounces (½ a package) white chocolate chips
Instructions
- Preheat the oven to 400F degrees. Line a cookie sheet pan with nonstick aluminum foil or spray aluminum foil with nonstick spray.
- Cut 2 cups fresh strawberries, tops removed into small pieces and allow to dry on a paper towel to remove as much moisture as possible.
- Arrange 1 1/2 sleeves Ritz crackers in a single layer across the cookie sheet and set aside.
- In a medium saucepan, add 1 cup (2 sticks) salted butter and 1 cup packed light brown sugar. Melt both on medium low heat (stir to combine) until completely melted and ingredients are combined and smooth, about 3 minutes.
- Pour the caramel mixture evenly over Ritz cracker layer, trying not to let the crackers move. Place in the preheated oven for about 7 minutes until bubbly.
- Remove the sheet from the oven and immediately sprinkle 12 ounce package semi sweet chocolate chips evenly over hot caramel. Spread out chocolate across caramel as it melts with an offset spatula or knife.
- Sprinkle 6 ounces (½ a package) white chocolate chips on top of the semi-sweet chocolate and allow them to start melting (pop back in the oven for a minute or so if the chocolate is too cool). Swirl the white chocolate through the chocolate with a toothpick.
- Dry diced strawberries off one more time with paper towels and sprinkle evenly across warm chocolate so they settle into the chocolate a little bit.
- Refrigerate the bark until it completely sets.
- Remove the bark from the cookie sheet and peel off the aluminum foil. Break up into smaller chunks. Enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This was delicious!
This looks so good! Did you drizzle more chocolate on top? Or did it set that way?
The white chocolate yes – but it is not necessary at all. There’s plenty of chocolate in this but I had some white chocolate leftover so just threw it on there lol