Dark Rum and Molasses Chocolate Bark

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A decadent dark chocolate bark infused with molasses and dark rum, studded with toasted nuts and dried fruit for a rich treat. This caribbean-inspired desserts ready in about 20 minutes layers chopped dark chocolate (70% cacao), unsulfured molasses, dark rum into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 8 Caribbean cuisine 220 cal/serving
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Ingredients

Equipment for this recipe

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Instructions

  1. Step 1: Line a baking sheet with parchment paper. In a heatproof bowl set over a pot of simmering water, melt 8 ounces chopped dark chocolate, stirring frequently until smooth.
  2. Step 2: Remove from heat and stir in 2 tablespoons unsulfured molasses and 2 tablespoons dark rum until fully incorporated and glossy.
  3. Step 3: Pour the chocolate mixture onto the prepared baking sheet, spreading evenly to about 1/4-inch thickness with a spatula.
  4. Step 4: Immediately sprinkle 1/2 cup toasted pecans, 1/3 cup chopped dried cherries, and 1/4 teaspoon sea salt flakes evenly over the surface.
  5. Step 5: Let the bark cool at room temperature until fully set, about 1 hour, then break into irregular pieces and store in an airtight container.

Frequently asked questions

How long does Dark Rum and Molasses Chocolate Bark take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Dark Rum and Molasses Chocolate Bark?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Dark Rum and Molasses Chocolate Bark?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dark Rum and Molasses Chocolate Bark for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Dark Rum and Molasses Chocolate Bark?

Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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