Description
Delight in this festive Valentine’s Day Chocolate Bark featuring layers of dark chocolate, white chocolate, and pink candy melts swirled together with colorful Valentine’s Day candy and sprinkles, perfect for a sweet holiday treat.
Ingredients
Scale
Chocolate Layers
- 1½ cups dark chocolate chips
- 12 ounces white chocolate baking bars (three 4-ounce bars)
- ¾ cup pink candy melts
Toppings
- ¼ cup Valentine’s Day candy
- 2 tablespoons Valentine’s Day sprinkles
Instructions
- Prepare the Pan: Line a half sheet baking pan with parchment paper and set aside to create a non-stick surface for the chocolate bark.
- Melt Dark Chocolate: Place dark chocolate chips in a microwave-safe bowl and heat for 30 seconds. Stir well, then continue heating in 15-20 second increments, stirring after each, until the chocolate is completely melted and smooth.
- Spread Dark Chocolate: Pour the melted dark chocolate onto the parchment paper and spread thinly and evenly with a spatula. Let it rest at room temperature for about 10 minutes, or until mostly but not completely hardened.
- Melt White Chocolate: Break the white chocolate bars into a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in short increments, stirring after each until smooth.
- Melt Pink Candy Melts: In a separate microwave-safe bowl, heat the pink candy melts starting with 30 seconds and continuing in 15-20 second bursts, stirring until melted and smooth.
- Layer White Chocolate: Pour and spread the melted white chocolate quickly over the dark chocolate layer before it sets, as this layer will harden rapidly.
- Drizzle Pink Candy Melts: Before the white chocolate fully hardens, drizzle the pink candy melts on top. Use a toothpick to gently swirl the pink into the white for a marbled effect without disturbing the dark chocolate below.
- Add Toppings: While the chocolate is still warm, evenly sprinkle the Valentine’s Day candy and sprinkles over the top to decorate.
- Cool and Harden: Allow the bark to cool for 30 minutes or until completely hardened.
- Serve: Break or cut the chocolate bark into pieces and serve immediately or store as desired.
Notes
- Store the chocolate bark in an airtight container at room temperature for 4-5 days or refrigerate for up to 2 weeks.
- Freeze in a freezer-safe container for up to 4 months for longer storage.
- Adjust the size of the bark pieces to control serving amounts.
- Leave extra parchment paper hanging over the pan edges for easy removal of the bark.
- Heat chocolate and candy melts slowly in short intervals with frequent stirring to avoid seizing and lumps.
- Allow each chocolate layer to be almost set before adding the next to achieve layers that stick well without blending.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of bark)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 10 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
