Spring Chocolate Bark

I love making bark around holidays because: it's so easy (just watch for yourself... I'll be making this Spring Chocolate Bark on FB live with International Delight next Friday!!), Babycakes loves helping to scatter and press on the toppings, it's super great to share with friends and family, annnnnnnnnnd it's DELISH!

This Spring one with its pastel colors and dark chocolate-y goodness is definitey a favorite. But you might also like my carrot cake one, my butterscotch pumpkin one, or my orange walnut one. I told you I love bark!!

spring chocolate bark with international delight creamer

The base of the spring chocolate bark includes:

  • 100% cacao chocolate (helllllllllllllllllllllo, dark)
  • Hershey's® special dark chocolate
  • International Delight Hershey's® Chocolate Caramel Creamer

Easy peasy! Then, it's topped with crushed pistachios, coconut shreds, rainbow sprinkles, and robins eggs.

international delight easter bark

As I said, this is a great recipe to make with kids!! They can help:

  • sort the robins eggs by size -- we separated out all the tiny / partial pieces
  • measure the toppings into individual bowls
  • sprinkle the toppings on top of the melted chocolate
  • press the robins eggs into the chocolate
  • break the bark into pieces once it's set/cooled

spring chocolate bark in pieces

This isn't just a dessert full of empty calories. The shredded (unsweetened) coconut and pistachios both add healthy fats that satisfy you, and the higher percentage cacao is full of antioxidants.

spring chocolate bark with international delight

So all that's left to do:

1) Make this bark. Then, bring it to a party, package it up to give to friends or your kids' teachers (they will love you forever!), or eat it for dessert at home with the fam.

2) Make sure you're following me on Facebook -- so that you can watch me make this recipe live Friday, 3/23!

3) Sign up for the International Delight newsletter -- to get coupons and more delicious recipe ideas!


This is a sponsored conversation written by me on behalf of International Delight. The opinions, recipe, beautiful food photography and text are all mine. Thank you for supporting brands that support Nosh and Nourish!! I choose them based on what I already cook/create with and feel 100% confident in recommending to you.

Spring Chocolate Bark

Spring Chocolate Bark


Spring Chocolate Bark


4 ounces unsweetened 100% cacao baking chocolate
3 ounces Hershey's Special Dark Chocolate (~2 bars)
2 tablespoons International Delight Hershey's Chocolate Caramel Creamer (or ID Almond Joy Creamer would work too!)
1⁄4 cup crushed pistachios
1⁄4 cup unsweetened coconut shreds
1 tablespoon rainbow sprinkles
1⁄4 cup mini Robin Eggs


  1. Prepare all of your toppings first --- into little bowls so that you can easily grab them quickly once the chocolate is melted. 
  2. Prepare your baking sheet with a piece of parchment paper. 
  3. In a medium stockpot over low heat, break the chocolate bars into pieces and then slowly melt... stirring frequently. 
  4. Once melted, stir in the International Delight Hershey's Chocolate Caramel creamer.
  5. Stir a few more times, then pour the melted chocolate onto the parchment. 
  6. Use a large spoon to spread it out into a thin even layer, approximately 1/2cm thick. 
  7. Immediately, sprinkle on the toppings and press in the robin eggs into the chocolate. 
  8. Put in the fridge or freezer for at least 2 hours to harden. 
  9. Once hardened, use a large knife (or your hands!) to break the bark into pieces. Enjoy!

Yields 6 Servings