Chocolate Bark
A delightful and colorful dessert bark featuring layers of semi-sweet chocolate, creamy white chocolate, and vibrant pink candy melts, topped with festive sprinkles for a crunchy finish.
Ingredients
Base Ingredients
- 10–12 oz semi-sweet chocolate chips Choose chips or chopped chocolate with 55–65% cocoa for balanced depth.
- 6–8 oz white chocolate chips Look for couverture-style or chips labeled 'real white chocolate'.
- 3–4 oz pink candy melts Primarily for color; melts easily and retains hue.
- 2–3 tbsp Valentine's sprinkles A mix of nonpareils, jimmies, and heart-shaped sprinkles.
Instructions
Preparation
- Line a baking sheet with parchment or a silicone mat.
- Microwave semi-sweet chocolate chips at 50% power, stirring every 30 seconds, until almost melted, then stir until smooth.
- Pour and spread the melted semi-sweet chocolate into an even layer about 1/8–1/4 inch thick.
- In a separate bowl, melt the white chocolate chips the same way as the semi-sweet chocolate.
- Melt the pink candy melts in a third bowl using shorter bursts.
Assembly
- Drizzle the melted white chocolate and then the pink candy melts over the semi-sweet base in thin streams.
- Use a toothpick or skewer to gently drag through the drizzles to create a marbled pattern.
- Immediately sprinkle Valentine's sprinkles over the still-tacky surface.
Cooling
- Let the bark cool at room temperature until fully set (about 1–2 hours) or refrigerate for 20–30 minutes.
- Break into irregular pieces and enjoy.
Notes
Store in an airtight container; lasts up to 1 week at room temperature, 2-3 weeks in the refrigerator, or 3 months in the freezer. Avoid storing near strong odors.