Description
This Valentine’s Day Chocolate Bark recipe features layers of smooth dark chocolate, creamy white chocolate, and vibrant pink candy melts swirled together and topped with festive candy and sprinkles. Perfect for gifting or a special treat, this easy no-bake dessert comes together quickly with simple ingredients and adds a beautiful pop of color to your holiday celebrations.
Ingredients
Scale
Chocolate Layers
- 1½ cups dark chocolate chips
- 12 ounces white chocolate baking bars (3 bars, 4 ounces each)
- ¾ cup pink candy melts
Toppings
- ¼ 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 to lift the bark easily later. Set aside.
- Melt Dark Chocolate: In a microwave-safe bowl, heat the dark chocolate chips for 30 seconds, stir well, then continue heating in 15-20 second increments, stirring each time until completely melted and smooth.
- Spread Dark Chocolate: Pour the melted dark chocolate onto the parchment paper and spread into a thin, even layer using a spreading spatula. Let it sit for about 10 minutes until mostly, but not completely, hardened.
- Melt White Chocolate: Break the white chocolate bars into a microwave-safe bowl. Heat for 30 seconds, stir well, and continue heating in short increments, stirring frequently until smooth and fully melted.
- Melt Pink Candy Melts: Place the pink candy melts in a separate microwave-safe bowl. Heat starting with 30 seconds, then in 15-20 second increments, stirring until melted and smooth.
- Layer White Chocolate: Pour the melted white chocolate over the dark chocolate layer and spread quickly before it hardens, working fast to cover evenly.
- Drizzle Pink Candy Melts: Before the white chocolate sets, drizzle the melted pink candy melts over the top. Use a toothpick to gently swirl the pink and white layers creating a marble effect without disturbing the dark chocolate layer.
- Add Toppings: While the chocolate is still warm, sprinkle Valentine’s Day candy and sprinkles evenly over the top.
- Cool and Harden: Let the chocolate bark cool for 30 minutes until completely hardened.
- Serve: Break or cut the bark into pieces and serve.
Notes
- Store the bark in an airtight container at room temperature for 4-5 days, or refrigerate for up to 2 weeks.
- For longer storage, freeze the bark in a freezer-safe container for up to 4 months.
- You can adjust serving size by breaking the bark into smaller or larger pieces.
- Leave an overhang of parchment paper on the baking sheet for easy removal of the bark once hardened.
- Heat chocolates slowly and stir frequently to prevent seizing and ensure a smooth texture.
- Allow each chocolate layer to be mostly hardened before spreading the next to maintain distinct layers.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 15 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
