Elevate your holiday gifting game with this Graham Cracker Bark – a tasty symphony of dark chocolate, silky almond butter, crunchy pistachios, and a sprinkle of flaky salt. This bark will ensure that your holiday cookie gift boxes are the talk of the town this festive season.
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This recipe is…
Here you are, my friends! I’ve been making this bark for YEARS and it’s high-time I share the simple recipe. This bark starts off with a simple layer of graham crackers, and is then topped with some melted chocolate, a few swirls of your favorite nut butter (we did almond butter), a crumbling of crushed pistachios, and some crunchy sea salt. After a spell in the freezer or fridge, cut (or hammer, if you like) the bark into bite-sized pieces!
I like to plop them into a small cellophane baggie, wrap up with a pretty ribbon, and affix a “Happy Holidays!” note. BAM! Gifts for the neighbors, coworkers, mailman, and maybe even some friends can be crossed off the list. I’ve found that one batch of the recipe below makes for about 12 baggies.
Looking for more holiday cookie box inspo? Our 7 layer magic bars, candied Rolo pretzels, and thumbprint cookies make for the most delicious additions. If you’re looking for a chocolate-y, delicious treat that’s healthy enough to enjoy every night, you have to try this protein pudding!
Why You’ll Love This Recipe
- It’s easy – bark recipes are known for being super easy, and this recipe is no exception. The hardest thing you’ll have to do is melt the chocolate, which is pretty easy!
- It’s delicious – crunchy graham crackers, rich dark chocolate, silky almond butter, crunchy pistachios, and sea salt – these flavors are dynamite!
Graham Cracker Bark Ingredients
You’ll just need a handful of really simple ingredients for this recipe. Find ingredient notes (including substitutions and swaps) below.
- Graham crackers – the base of this bark is graham crackers, so you’ll definitely need to grab a couple of boxes of those! We opt for Kinnikinnick gluten-free graham crackers – they’re the most delicious GF option we’ve ever come across.
- Pistachios – we topped this bark with pistachios, but you can use any nut you love!
- Almond butter – similar to above, we used almond butter here, but you can absolutely use peanut, cashew, or even sunflower seed butter.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Add dried fruit – dried cranberries would be delicious here!
- Make it gluten-free – use gluten-free graham crackers (like we did) to make this bark recipe gluten-free.
How to Make Graham Cracker Bark
This recipe is incredibly simple! Follow along below to see exactly how you’ll pull it off.
Step 1: Using either a double-boiler or 3-5, 20-second spells in the microwave, slowly melt the chocolate. It’s important that you stir constantly with a rubber spatula and remove from heat as soon as all of the solid pieces are gone.
Step 2: Spread the graham crackers out on a parchment paper-lined baking sheet.
Step 3: Pour the chocolate on top of the graham crackers and, using the spatula, smooth the chocolate until you have an even coat over the crackers.
Step 4: Drizzle the almond butter over the chocolate in even swoops and then using a fork, run lines through the almond butter and chocolate across the length of the sheet pan and then again across the width (forming a lattice).
Step 5: Sprinkle the pistachios across the top of the chocolate and top with the sea salt.
Step 6: Place the sheet in the freezer for about 30 minutes or refrigerator for one hour, until the chocolate is firm. Using a knife, cut the bark into bite-sized pieces. Enjoy right away or store refrigerated for longer periods of time!
Recipe Tip
The key to smooth, perfectly-melted chocolate is to make sure you go slow and steady. Below are our best tips for melting your chocolate in the microwave (my preferred method).
- Microwave in short intervals. Set the microwave to cook for about 2 minutes, but remove the chocolate from the microwave to stir every 15 to 20 seconds. This will help ensure that your chocolate doesn’t overcook and that the heat is evenly distributed.
- Stop microwaving before the chocolate is completely melted. When your chocolate is about 95% smooth and there are just a few lumps remaining, remove it from the microwave. The lumps will dissolve as the chocolate sits and continues to melt.
- Reduce the power. If you know your microwave cooks more quickly than most or can be a little bit erratic, either reduce the power to 80% or microwave the chocolate on defrost mode. This is a good insurance policy against burned chocolate!
How to Store
Store leftover graham cracker bark on the counter for 4-5 days or in the fridge for 2-3 weeks. For a longer storage option, store the bark in an airtight container or bag in the freezer for up to 3 months.
Frequently Asked Questions
This graham cracker bark is only gluten-free if you use gluten-free graham crackers, like we did.
Your chocolate may get grainy if it’s overheated. Be sure to pull it off the heat as soon as it’s about 95% smooth and melted and there are just a few lumps remaining. The lumps will dissolve as the chocolate sits and continues to melt.
More Favorite No Bake Desserts
If you tried this Graham Cracker Bark or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Chocolate Graham Cracker Bark
Ingredients
- 2, 8-ounce boxes of these gluten-free graham crackers
- 11 ounces dark chocolate chips
- 2 tablespoons almond butter
- ¼ cup shelled pistachios, roughly chopped
- 1 teaspoon crunchy sea salt
Instructions
Melt the Chocolate Using One of the Methods Below:
- Microwave method: Place the chocolate in a medium-sized glass bowl and microwave it in 20-second increments, stirring well between each spell, until it's melted and smooth.
- Double-boiler method: Place the chocolate in a medium-sized glass bowl that can rest on top of a pot without falling in. Fill the pot with a couple inches of water, place the bowl of chocolate over top, and bring the water to a boil. Use a spatula to constantly stir the chocolate until it's melted and smooth.
- Spread the graham crackers out on a parchment paper-lined baking sheet. Drizzle the chocolate on top of the graham crackers and, using the spatula, smooth the chocolate until you have an even coat over the crackers.
- Drizzle the almond butter over the chocolate in even swoops and then using a fork, run lines through the almond butter and chocolate across the length of the sheet pan and then again across the width (forming a lattice).
- Sprinkle the pistachios across the top of the chocolate and top with the sea salt.
- Place the sheet in the freezer for about 30 minutes or refrigerator for one hour, until the chocolate is firm. Using a knife, cut the bark into bite-sized pieces. Enjoy right away or store refrigerated for longer periods of time!
What kind of almond butter do you use? I don’t remember ever being able to “drizzle” any kind of nut butter straight from the jar.
Great question Andra! We switch between several “all natural” brands but always try and look for some separation in the jar. Adding a bit of melted coconut oil to your pre-existing nut butter will work too!
Do you use salted or unsalted pistachios?
We used unsalted, but salted would taste great too!
What size baking sheet is best for this recipe?
Thank you!
9×13!
Recipe says 2 boxes of these GF graham crackers. Just confirming that means 2 8oz boxes? And not 2 of the inner packs? Thanks for confirming.
Correct, that is 2 8 ounce boxes!