This Cranberry Orange Dark Chocolate Bark is gluten-free and simple to make. With only four main ingredients, it’s an easy treat to enjoy at home or package as a homemade gift for the holidays. The tart dried cranberries pair beautifully with bright citrus notes from orange zest and orange flavoring, and rich dark chocolate brings it all together. Make a batch this weekend — it comes together quickly.
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I recently bought a cranberry orange chocolate bar that I loved — creamy, tangy, and perfectly balanced. When I realized it was made in a facility that processes wheat, I wanted to recreate the flavor in a reliably gluten-free version so more people could enjoy it. The result is this cranberry orange dark chocolate bark: straightforward, naturally gluten-free, and customizable.
Start with chocolate that’s explicitly labeled wheat-free. For this recipe I used a dairy-free dark chocolate, but choose any gluten-free dark chocolate you prefer. I recommend around 70% cacao if you like a robust dark chocolate flavor. If dark chocolate is too intense for you, milk chocolate will work fine; the bark will be sweeter and less bitter.
I used one pound of chopped chocolate for a full sheet pan of bark. If you increase the chocolate, simply add a little more orange flavoring to maintain the mild citrus character.
Line a sheet pan with parchment paper, leaving extra paper over the edges so you can lift the bark out easily once it sets. Fill a medium pot with about an inch of water and warm it over medium heat until it’s almost boiling. Place the chopped chocolate in a heatproof bowl and set the bowl over the pot to form a double boiler. Stir the chocolate continuously with a spatula as it melts so it doesn’t scorch.
When the chocolate is smooth and melted, stir in one teaspoon of orange flavoring. Orange oil blends most easily into chocolate; if you use orange extract, add it slowly and stir constantly to prevent the chocolate from seizing. If it starts to seize, persistent stirring will often bring it back together.
Pour the flavored chocolate onto the parchment-lined sheet pan and spread it with a spatula into an even layer about one-quarter inch thick. A gentle shake of the pan will help smooth any lines left by the spatula.
Measure about 2/3 cup dried cranberries and scatter them evenly over the melted chocolate. Drop them from just above the surface so they settle slightly into the chocolate without splashing. Next, using a microplane or fine grater, zest one clementine (or a small orange or satsuma) and sprinkle the bright orange zest over the cranberries. Be careful to grate only the colored peel, not the bitter white pith. If the zest clumps on the grater, tap the microplane gently to release it.
Place the pan in the refrigerator for 10 to 15 minutes, or until the chocolate is firm to the touch. Avoid leaving it in the freezer or fridge too long to prevent freezer burn — under 30 minutes is best. Once the bark is set, lift it from the pan using the parchment paper and break it into pieces of whatever size you prefer. Store the pieces in the refrigerator in a sealed container to keep them crisp and prevent melting.
This bark makes an attractive and thoughtful gift: place pieces in a small bag and tie with ribbon, or arrange them on a plate for a party. It’s versatile, quick to prepare, and easy to adapt — add more cranberries, or try chopped nuts, shredded coconut, or a sprinkle of flaky sea salt for variation.
Pin this Cranberry Orange Dark Chocolate Bark for Later!
If you’re looking for other gluten-free desserts to try, here are a few tasty ideas you might enjoy.
- Crustless Banana Cream Pie Cups
- Gluten Free Blueberry Peach Crisp
- Raspberry Peach Nice Cream
- Gluten Free Poppyseed Pound Cake
- No Fail Peanut Brittle
- White Chocolate Candied Lemon Slices
Follow the recipe author on social media to see more gluten-free recipes and family-friendly cooking ideas.
If you make this Cranberry Orange Dark Chocolate Bark, please leave a rating and share how it turned out in the comments. Feedback is always appreciated.
Cranberry Orange Dark Chocolate Bark
Ingredients
- One pound gluten free dark chocolate
- One teaspoon orange flavoring extract or oil
- ⅔ cup dried cranberries
- Zest from one clementine or orange or satsuma
Instructions
Items Needed:
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Sheet pan and parchment paper
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Medium pot and heat-safe bowl (for double boiler)
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Spatula, measuring spoon, pot holder
Directions:
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Line the sheet pan with parchment paper, leaving extra to lift the bark out later.
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Fill a medium pot with about an inch of water and heat over medium until nearly boiling.
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Chop the chocolate into small pieces and place in a heat-safe bowl.
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Set the bowl over the pot to create a double boiler and stir the chocolate until melted and smooth.
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Slowly add the orange flavoring while stirring. If the chocolate seizes, continue stirring until it smooths out.
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Remove the bowl from the heat and scrape the chocolate onto the parchment-lined pan. Spread to about 1/4-inch thickness.
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Sprinkle dried cranberries evenly over the chocolate so they nestle into the surface.
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Grate the zest from one clementine (or orange) and scatter the zest over the cranberries, avoiding the bitter white pith.
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Chill the pan in the refrigerator for 10–15 minutes until the chocolate is firm. Break into pieces and store in a sealed container in the fridge.