Description
A festive and colorful Valentine’s Day Chocolate Bark featuring layers of dark chocolate, white chocolate, and pink candy melts, topped with seasonal candies and sprinkles. This easy-to-make treat is perfect for gifting or serving at holiday parties.
Ingredients
Scale
Chocolate Layers
- 1½ cups dark chocolate chips
- 12 ounces white chocolate baking bars (approximately 3 bars of 4 ounces each)
- ¾ cup pink candy melts
Toppings
- ¼ cup Valentine’s Day candy
- 2 tablespoons Valentine’s Day sprinkles
Instructions
- Prepare Pan: Line a half sheet baking pan with parchment paper and set aside.
- Melt Dark Chocolate: In a microwave-safe bowl, heat the dark chocolate chips for 30 seconds, then stir well. Continue heating in 15-20 second increments, stirring after each, until completely melted and smooth.
- Spread Dark Chocolate: Pour the melted dark chocolate onto the parchment paper and spread into a thin layer using a spatula. Let it sit to partially harden for about 10 minutes, until mostly but not completely set.
- Melt White Chocolate: Break white chocolate bars into a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in short increments with stirring until completely smooth.
- Melt Pink Candy Melts: In another microwave-safe bowl, heat the pink candy melts starting with 30 seconds, stirring well. Continue heating in 15-20 second increments stirring until smooth.
- Layer White Chocolate: Pour the melted white chocolate over the partially set dark chocolate and spread quickly as it hardens fast.
- Drizzle Pink Candy: Before the white chocolate sets, drizzle melted pink candy melts over the top.
- Create Marble Effect: Gently run a toothpick through the pink and white layers to create a marble pattern, avoiding the dark chocolate base.
- Add Toppings: While the chocolate is still warm, evenly sprinkle Valentine’s Day candies and sprinkles over the top.
- Cool and Harden: Allow the bark to cool for 30 minutes or until completely hardened.
- Serve: Break or cut the bark into pieces and serve.
Notes
- Store bark in an airtight container at room temperature for 4-5 days or refrigerate for up to 2 weeks.
- To freeze, place in a freezer-safe container for up to 4 months.
- Adjust piece sizes to change serving quantities.
- Use extra parchment paper overhang to easily lift bark from pan.
- Heat chocolates slowly in small increments with stirring to prevent seizing.
- Layers should be almost hardened before adding the next to avoid blending; for swirl effects add sooner.
- If layers harden fully before adding next, they may separate when broken.
Nutrition
- Serving Size: 1 piece (approx. 50g)
- Calories: 230 kcal
- Sugar: 22 g
- Sodium: 15 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg
