Valentine's Day Chocolate Bark
Yields: 8 servings
This festive Valentine's Day chocolate bark has layers of semi-sweet chocolate and bright pink candy topped with freeze-dried raspberries and heart sprinkles.
Ingredients
- pink food coloring
Instructions
- Line a 9x13 baking dish with parchment paper or aluminum foil, extending pieces over the sides for easy handling. If using foil, spray with cooking spray.
- Place semi-sweet chocolate and white candy melts in individual microwave-safe bowls. Heat each in the microwave for 30 seconds on 50% power, then stir. Continue to heat for 15 second intervals, mixing in between, until all chocolate and candy have completely melted.1 cup semi-sweet chocolate, 3/4 cup white candy melts
- Add and mix in pink food coloring to the melted white candy until it reaches the hue of your choice.pink food coloring
- Pour melted semi-sweet chocolate into the prepared baking dish, spreading it out into an even layer. Drizzle the melted pink candy on top of the chocolate in a decorative pattern. If desired, use a butter knife or toothpick to drag through the colors, creating swirl designs. Finish by topping the wet candy with freeze-fried raspberries and heart sprinkles.1/3 cup freeze-dried raspberries, heart sprinkles
- Refrigerate chocolate bark for at least 1 hour or until set.
- Once firm, break the chocolate bark into serving-sized pieces.
- Serve immediately.