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This holiday season I’ve been juggling work and a toddler, so I didn’t have the energy for lots of baking. I did manage to make one favorite: apple cider cupcakes, but mostly I kept things simple. Before the holidays began I put together this Biscoff crumble chocolate bark, and it’s become my go-to no-bake treat. It’s easy, quick to assemble, and perfect for gifting—Santa might get a plate of this instead of traditional cookies. The recipe requires no baking, and you can top it with almost anything you have on hand: cookies, dried fruit, nuts, pretzels, or shredded coconut. I especially like the combination of Biscoff cookies with salty pretzels for contrast.
Making chocolate bark is simple: melt chocolate chips, spread the chocolate on parchment, and add toppings. There’s no tempering or baking required, which makes this an ideal kid-friendly project. Toddlers can help crush cookies and pretzels with a rolling pin and sprinkle toppings over the melted chocolate. Just be prepared to wait while the chocolate firms up—either leave it on the counter overnight or put it in the refrigerator to speed things up. Refrigeration can sometimes cause a slight whitish bloom on the chocolate, but it doesn’t affect the flavor and is worth the faster set time.
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Use a high-quality baking chocolate or dark chocolate chips for the best flavor. This recipe is essentially your favorite chocolate topped with crunchy, sweet, and salty additions. I like extra-dark or semi-sweet baking chocolate depending on how intense I want the cocoa flavor. For those with allergies or who prefer vegan options, there are good allergen-free chocolate morsels available. Choose the chocolate you enjoy eating on its own—it’s the base, so it matters.
Biscoff cookies are my favorite store-bought option for this bark: their caramelized, slightly spiced shortbread flavor pairs beautifully with dark chocolate. If you can’t find Biscoff, any crunchy spiced or shortbread cookie will work well. The crunchy pretzels add salt and texture, while a sprinkle of pumpkin pie spice and some toasted shredded coconut or chopped nuts round out the flavors and textures for a dessert that feels both unique and familiar.
Biscoff Crumble Chocolate Bark
Ingredients
- 8–10 oz dark baking chocolate or dark chocolate chips
- 1 tsp pumpkin pie spice
- 1 cup pretzels, chopped
- 2 Biscoff cookies, crushed
- 1/2 cup toasted coconut or chopped nuts
- Sprinkle of flaky finishing salt (such as Maldon)
Instructions
- Melt the chocolate in a double boiler or microwave, stirring every 30 seconds if using the microwave.
- Line a baking sheet with parchment paper.
- Pour the melted chocolate onto the parchment and use a spatula to spread it into a thin, even layer—about 1/8″ thick.
- Sprinkle the pumpkin pie spice evenly over the chocolate, then add the chopped pretzels, crushed Biscoff cookies, toasted coconut or nuts, and any other toppings you like.
- Let the bark set in a cool spot on the counter for several hours or overnight until firm. To speed this up, chill in the refrigerator for 1–2 hours (chilling may cause slight color bloom but won’t affect flavor).
- Break into pieces and serve.
- Store in an airtight container.
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