This dark chocolate biscuit bark combines 2 of my favourite treats – crunchy biscuits and dark chocolate. It creates the most satisfying contract of tastes and textures.

From date bark, to strawberry bark, chocolate barks in general seem to be very popular on social media at the moment. I can see the appeal. A chocolate slab topped with things like fruit, nuts and nut butters – it’s such a simple concept that’s easy to put together and tastes amazing. They can easily be made healthy with the right selection of ingredients. Chocolate bark is also so much fun – you can create an endless number of variations depending on your mood!

What is a dark chocolate biscuit bark?

Biscuit bark is a type of dessert that combines the concept of chocolate bark with biscuits (cookies). Typically, it involves melting chocolate and spreading it out into a thin layer on a baking sheet. The chocolate is then topped with broken pieces of biscuits, along with other possible toppings like nuts, dried fruit, or sweets. Once the chocolate has set, it is broken into irregular pieces, creating a sweet treat that is both crunchy and rich.

What inspired me to make this dark chocolate biscuit bark is my love for Bahlsen Choco Leibniz dark chocolate biscuits. They’re by far my favourite biscuit and taste so much better than any other shop bought biscuit in my opinion. Dare I say they’re miles better than the nations favourite milk chocolate digestives! They taste and feel so much more sophisticated and luxurious with the dark chocolate, and I love the chocolate to biscuit ratio. They’re very generous with the chocolate. The same cannot be said for the chocolate digestive.

Why I love making this dark chocolate biscuit bark:

Chocolate biscuits are usually made by dipping the biscuits into melted chocolate, or by drizzling chocolate on top. By spreading a layer of chocolate, then arranging the biscuits on top to create a bark, you’ll have a much thicker layer of chocolate under the biscuits and around the sides. To me, that’s the perfect ratio of chocolate to biscuit. Of course you do have the option of dipping your biscuits, but where’s the fun in that? 😜

I’m making my own biscuits, using a recipe I created years ago. This is my go to biscuit recipe whenever I need something that resembles a digestive biscuit, but made with oats and less sugar for a healthier twist. They’re really simple to make and you only need a handful of basic ingredients to put them together. My version doesn’t contain dairy, eggs, gluten or nuts, so they’re great for anyone with allergies or intolerances to those ingredients.

What you need to make these dark chocolate biscuit bark:

Oats flour – I make my own oat flour by blending oats (any kind) into a fine flour in a high-speed blender. Make sure to use gluten-free oats if you want the recipe to be gluten-free. Oats work really great as a flour alternative in crunchy biscuit/cookie recipes like this one.

Sugar – we need a bit of sweetener to flavour the biscuits, but also to make them crunchy. I used caster sugar to get the best crunch.

Coconut oil – this will add moisture to the biscuits, but also help hold everything together while it bakes since we’re not using eggs. You can use butter or a dairy-free butter alternative too.

Maple syrup – I only used a little to help the mixture hold together and to add a little extra sweetness.

Milk – Any milk will work. I just added a little to help bring the biscuit dough together.

Dark chocolate – you can’t make a chocolate bark without chocolate. I used 70% dark chocolate, but you can use whatever chocolate you prefer.

How to make this dark chocolate biscuit bark:

Preheat your oven to 180C/160C fan.
Mix the oats, salt, baking powder and sugar in a bowl, then pour in the melted oil, milk and maple syrup. Mix to create a dough (if the dough is too soft, place in the fridge for 10-15 minutes).
Roll out between 2 sheets of baking paper, then use a cookie cutter to cut out the biscuits. I used a Bourbon biscuit cutter.
Arrange on a baking sheet lined with baking paper. Use a toothpick or skewer to poke 8 holes – 4 along the top and 4 along the bottom.
Bake for 12-15 minutes, then leave to cool completely.
Break up the dark chocolate into a heat-proof bowl and microwave for a couple of minutes. Giving it a stir every 30 seconds to make sure it doesn’t burn.
Pour over a baking sheet lined with baking paper making sure you spread it wide enough to fit the biscuits with gaps in between. Arrange the biscuits on top and sprinkle the chopped hazelnuts.
Refrigerate for 30 minutes, or until the chocolate it set, and enjoy! I prefer to slice mine into individual biscuits, but you can slice them however way you like.

How to store your dark chocolate biscuit bark:

I like the chocolate to be crunchy, so I store mine in an air-tight container in the fridge for up to 5 days. You can store them at room temperature, but only if your kitchen isn’t too hot or the chocolate will start to melt.

This dark chocolate biscuit bark is:

Vegan
Dairy-free
Gluten-free
Can be made nut-free if you omit the hazelnuts
Soy-free
Easy to make
Made with more wholesome ingredients
Easily adjusted to likes/preferences
The perfect light chocolate treat or snack
So tasty!