Description
A festive Valentine’s Day Chocolate Bark featuring layers of rich dark chocolate, creamy white chocolate, and vibrant pink candy melts, topped with colorful Valentine’s Day candies and sprinkles. Perfect for gifting or sharing during the holiday.
Ingredients
Scale
Chocolate Layers
- 1 1/2 cups dark chocolate chips
- 12 ounces white chocolate baking bars (3 bars, 4 ounces each)
- 3/4 cup pink candy melts
Toppings
- 1/4 cup Valentine’s Day candy
- 2 tablespoons Valentine’s Day sprinkles
Instructions
- Prepare baking pan: Line a half sheet baking pan with parchment paper, leaving an overhang for easy removal, 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 thoroughly after each, until smooth and completely melted.
- Spread dark chocolate: Pour the melted dark chocolate onto the prepared parchment paper and spread into a thin, even layer with a spatula.
- Set partially: Allow the dark chocolate to set for about 10 minutes until mostly but not completely hardened.
- Melt white chocolate: Break white chocolate bars into pieces and place in a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in short increments while stirring until smooth and fully melted.
- Melt pink candy melts: In a separate microwave-safe bowl, heat the pink candy melts starting with 30 seconds, then in 15-20 second increments, stirring well until melted and smooth.
- Layer white chocolate: Pour the white chocolate evenly over the partially set dark chocolate layer and spread quickly, as it hardens rapidly.
- Drizzle pink candy melts: Before the white chocolate sets, drizzle the melted pink candy melts over the white chocolate layer.
- Create marble effect: Gently run a toothpick through the pink and white layers to create a marbled pattern, avoiding mixing with the dark chocolate layer.
- Add toppings: While the chocolate is still warm, sprinkle Valentine’s Day candy and sprinkles evenly over the top.
- Cool completely: Let the bark cool for 30 minutes or until fully hardened.
- Serve: Break or cut the chocolate bark into pieces and serve.
Notes
- Store bark in an airtight container at room temperature for 4-5 days or up to 2 weeks in the refrigerator.
- Freeze bark in a freezer-safe container for up to 4 months.
- Adjust serving size based on how large or small you break the bark pieces.
- Leave extra parchment paper overhang on the baking pan for easy removal of hardened bark.
- Heat chocolates slowly in increments to prevent seizing and ensure smooth melting.
- Allow each chocolate layer to be almost set before adding the next to avoid blending; for swirl effects, layers can be mixed intentionally.
Nutrition
- Serving Size: 1/6 batch
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 20 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
