Popping Candy Chocolate Bark
Fun. Fruity. Flavour explosion! My Popping Candy Chocolate Bark is a quick, no-bake candy you can break into shards to top cupcakes, tuck into treat bags for parties, or eat as a delicious snack on a dessert table! The white chocolate is silky, the freeze-dried strawberries add a bright crunch, the sprinkles bring playful colour, and the popping candy give you the tiny fizzy surprise your guests will giggle about! It’s fast, silly, and surprisingly refined! Perfect for when you want to make something easy and memorable.
Why you’ll love this recipe:
- Fast & no-bake: Ready in approx. 30–40 mins (mostly chilling).
- Textural drama: Creamy white chocolate + crunchy strawberries + fizzy popping candy!
- Totally customizable: Change the sprinkles or add nuts, or drizzle chocolate.
- Great for gifts & decorating: Break into shards for cupcakes toppers or add to party favour bags.
- Kid-approved for birthday parties but grown-up enough for date nights!
Frequently asked questions
Will popping candy still pop if I add them to warm chocolate?
Popping candy can lose some pop if exposed to heat or moisture but not enough for you to be concerned about it! To maximize the fizz, add them after the chocolate has cooled slightly to avoid pressing them into hot chocolate. The main recommendation I would make is that you open popping candy packets right before using to avoid too much humidity before they are protected by chocolate!
Can I use dark or milk chocolate instead?
Yes! Swap with melted milk or dark chocolate for a less sweet chocolate bark option. If using dark chocolate, the bright strawberry crunch will be even more contrasting! Note: Popping candy visibility will be better on white chocolate but they still be seen on darker bases.
How should I store this bark and how long does it keep?
I recommend keeping your Popping Candy Chocolate Bark in an airtight container in a cool room (away from the sun) or freezer for up to 2 weeks. Popping candy may gradually lose its fizz over time so, it’s best to open their package immediately before using for maximum pop.
Can I make this recipe dairy-free/vegan?
Absolutely! Use dairy-free white chocolate or vegan white coating (cacao butter + powdered sugar blends) and ensure popping candy and sprinkles are vegan, if needed. Texture is similar; melting behaviour may differ slightly.
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain moisture may make the chocolate seize and popping candy pop early. Freeze-dried (or dried) berries are the key for crunchy strawberry flavour without moisture.
Step-by-Step Instructions for making Popping Candy Chocolate Bark!
Start by lining a baking sheet with parchment paper. Set aside.
In a microwave-safe bowl, add 3/4 of your white chocolate. Melt in the microwave in 15-30 second intervals, stirring well after each heating. Heat until chocolate is almost completely melted (with a few chocolate pieces remaining).
Add 1/4 cup of the remaining white chocolate to the already melted chocolate and stir until all chocolate has fully melted. If the white chocolate is still thick – return to the microwave for an additional 5-10 seconds, and stir as needed to melt. Chocolate should be shiny and liquid.
Add popping candy to the melted chocolate and stir to combine.
Pour melted chocolate onto parchment lined baking sheet and spread flat with spoon or spatula (note: thickness of chocolate layer is up to you however for ease of handling, I recommend ~1/4 inch thick)
Top with sprinkles and small pieces of freeze dried strawberries.
Place in the freezer or fridge to set quickly (~15 min in the freezer) or in a cool, dark, place to slowly set over 2-4 hours. You will know that the Popping Candy Chocolate Bark is ready when it is hard to the touch, not tacky, and at room temperature makes a crack sound when broken.
Use your clean hands to break chocolate bark into pieces.
Enjoy!
Also check out:
Black Forest Chocolate Bark
Peanut Butter & Jelly Date Bark
Cookie Butter Chocolate Bark
Popping Candy Chocolate Bark
Ingredients
- 150-200 g (5-7 oz) White Chocolate roughly chopped chocolate or good quality chocolate chips
- 2 tbsp Sprinkles
- 2 packages (7g each) Popping candy I used pink/strawberry flavour
- 1 tbsp Freeze dried strawberries crushed
Instructions
- Start by lining a baking sheet with parchment paper. Set aside.
- In a microwave-safe bowl, add 3/4 of your white chocolate. Melt in the microwave in 15-30 second intervals, stirring well after each heating. Heat until chocolate is almost completely melted (with a few chocolate pieces remaining).
- Add remaining 1/4 cup of white chocolate to the already melted chocolate and stir until all chocolate has fully melted. If the white chocolate is still thick – return to the microwave for an additional 5-10 seconds, and stir as needed to melt. Chocolate should be shiny and liquid.
- Add popping candy to the melted chocolate and stir to combine.
- Pour melted chocolate onto parchment lined baking sheet and spread flat with spoon or spatula (note: thickness of chocolate layer is up to you however for ease of handling, I recommend ~1/4 inch thick)
- Top with sprinkles and small pieces of freeze dried strawberries.
- Place in the freezer or fridge to set quickly (~15 min in the freezer) or in a cool, dark, place to slowly set over 2-4 hours. You will know that the Popping Candy Chocolate Bark is ready when it is hard to the touch, not tacky, and at room temperature makes a crack sound when broken.
- Use your clean hands to break chocolate bark into pieces.
- Enjoy!
Video
Notes
- This recipe is super customizable!! Use your favourite chocolate and add-ins.
- Chop or use high-quality white chocolate (not just candy coating) for a creamier, less waxy finish. If your chocolate seizes a bit, a tiny splash of neutral oil can smooth it.
- For even pieces, score the chocolate lightly with an offset spatula after it’s partly set and then chill — break along the lines.
- Mindful baking: With the bowl between your hands, take a full inhale/exhale, feel the warmth of the chocolate, and notice the consistency going from solid to liquid. Let the rhythm of stirring be your mini meditation — steady and kind.