Sriracha Chocolate Bark

Divider line blue

The East Made Easy


Heat Level

Blue pepperBlue pepperBlue pepper



Total Time

80 mins

Chocolate, Sriracha, and rice crisps, oh my. This easy-to-make treat is a perfect way to keep the menu ablaze from main course right to the dessert.


  • 2½ cups semisweet chocolate chips
  • 1 tbsp Blue Dragon Thai Sriracha Chilli Sauce (or more if you want your bark spicier)
  • 2 cups rice crisps
  • 2 cups peanuts or your favourite nuts & dried fruit for topping


  1. Heat water in a double boiler until boiling. * If you don’t have a double boiler, you can simply use a mixing bowl (preferably glass or metal) and a saucepan that the bowl will fit on top of.
  2. While water is heating up, prepare a baking sheet and line with parchment paper.
  3. Pour Blue Dragon Thai Sriracha Chilli Sauce into double boiler.
  4. Add chocolate chips and mix together with a spatula until melted and no chunks remain.
  5. Remove from heat and mix in rice crisps until fully blended.
  6. Spread mixture evenly onto parchment paper lined baking sheet using a spatula.
  7. Sprinkle bark with peanuts or other nuts and dried fruit.
  8. Chill in fridge for a minimum of one hour.
  9. Break into shareable pieces and enjoy.