This Marbled Chocolate Bark is one of those ridiculously easy recipes that looks fancy, tastes decadent, and takes almost no time at all. Rich swirls of dark and white chocolate, ribbons of peanut butter, and a layer of vibrant raspberries and soft dates, finished with a pinch of pink Himalayan salt.
It’s the perfect freezer treat for chocolate lovers — great for gifting, sharing, or secretly snacking straight from the tray.
Here’s what you’ll need — and why
Pana Organic Dark Chocolate Chips (135g)
Rich, smooth and ethically sourced — these melt beautifully and bring deep cocoa flavour. Any quality dark chocolate chips work, but Pana takes it up a notch.
Pana Organic White Chocolate (135g)
Balances out the dark chocolate with creamy sweetness and creates that gorgeous marble swirl.
Peanut Butter (2–3 tbsp)
Creamy and salty, it cuts through the sweetness and adds that nutty, gooey swirl. Use smooth for perfect marbling or crunchy if you like texture.
Frozen Raspberries (1/4 cup)
They look beautiful, add tartness and a cool texture contrast — plus they help it freeze faster! You can use any frozen fruit for this recipe.
Medjool Dates (3–4, chopped)
Caramel-like sweetness and chewy goodness — dates are a natural sweetener and balance the peanut butter perfectly.
Pink Himalayan Salt (pinch)
A touch of salt enhances every other flavour and gives it that grown-up chocolate bark edge. Trust me, don’t skip it!
How to Make It (Step-by-step)
This is one of those “blink and it’s done” treats. Here’s the breakdown:
- Melt the chocolate
Melt both chocolates in separate bowls using a double boiler or microwave in short 20-second bursts, stirring in between until smooth. - Pour and marble
Line a small tray with baking paper. Alternate spoonfuls of dark and white chocolate in the tray. Use a skewer or toothpick to swirl the two together into a marbled pattern. - Add peanut butter
Spoon dollops of peanut butter over the top and swirl again lightly. - Top it off
Sprinkle frozen raspberries, chopped dates, and a pinch of pink salt over the surface. - Freeze to set
Place in the freezer for about 30–60 minutes, or until completely set. - Chop & devour
Remove from the tray, chop into shards or bars, and store in the freezer or fridge.
Customisation Ideas
- 🥜 Swap peanut butter for almond butter or tahini
- 🥥 Add coconut flakes, crushed pistachios or chia seeds
- 🍓 Use freeze-dried raspberries for a more crisp texture
- 🍫 Add a third type of chocolate (milk) for even more colour contrast
Storage
- Freezer: Best stored in the freezer in an airtight container. Lasts up to 2 months.
- Fridge: Will keep for up to 1 week — just expect softer chocolate.
Marbled Chocolate Bark
Course: DessertDifficulty: Easy8-10
servings10
minutesIngredients
135g Pana Organic dark chocolate chips
135g Pana Organic white chocolate chips
2-3 tbsp. peanut butter
1/4 cup frozen raspberries
3-4 medjool dates, chopped
pink Himalayan salt
Directions
- In two separate bowls, gently melt the dark and white chocolate (using a double boiler or microwave in short bursts, stirring in between) until smooth.
- Line a small tray or baking dish with baking paper. Pour both melted chocolates into the tray, side by side, and use a skewer or toothpick to gently swirl them together into a marble effect.
- Spoon the peanut butter over the top in small dollops. Use the skewer again to swirl it through the chocolate for an extra marble layer.
- Sprinkle the frozen raspberries and chopped dates evenly across the surface. Finish with a small pinch of pink Himalayan salt for contrast.
- Place the tray in the freezer for about 30–60 minutes, or until fully set and firm. Once set, remove from the tray and chop into shards or bars. Store in an airtight container in the freezer or fridge.
