Chocolate Covered Strawberry Bark

The elegance of chocolate dipped strawberries in an easy-to-make chocolate bark bursting with strawberry flavor! Dairy free option.

Course Gluten Free Dessert Recipes

Cuisine American

Keyword Chocolate Covered Strawberry Bark

Prep Time 15

Cook Time 5

Additional Time 1

Total Time 1 20

Servings servings

Calories 117kcal

Author Celeste Noland | Life After Wheat

2 cups gluten free Chocolate Chips
1 teaspoon butter or shortening if you want a softer bark
½ teaspoon gluten free Strawberry Extract
½ cup finely chopped gf freeze dried strawberries divided (chop just before melting chocolate and reserve 2 Tablespoons for garnish)
sea salt to taste

Line a small baking sheet or 9x13" pan with wax paper. Set aside.
Melt chocolate chips and butter/shortening (optional) in a double boiler over low heat until smooth. You'll want to stir the chocolate continuously.
As soon as the chocolate is melted and smooth, and while the chocolate is still over low heat, stir in strawberry extract while stirring vigorously. The chocolate may harden back up a little, keep stirring until it's smooth again.
Stir in strawberries (except 2 Tablespoons you reserved for garnish) and spread the chocolate onto your prepared pan. Sprinkle with reserved strawberries and salt, to taste.
Place your pan of chocolate bark in the fridge for 30-60 minutes, until it's solid.
Chop into squares or irregular sized pieces and serve!
Store leftovers in an airtight container in the fridge, with layers separated with wax or parchment paper, for up to a week.