Valentines chocolate bark

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Valentines chocolate bark is melted dark and white chocolate topped with freeze-dried strawberries. An easy, no bake Valentine's Day treat!

Prep Time5

Cook Time5

Setting Time2 15

Total Time2 25

Course: No bake desserts

Cuisine: American

Servings: pieces

Calories: 144kcal

Author: Cheryl Bennett

Ingredients

12 ounces dark chocolate
4 ounces white chocolate *see note
⅔ cup freeze-dried strawberry slices freeze-dried raspberries are also delicious
¼ cup M&M candies
1 - 2 tablespoons sprinkles
½ teaspoon flaky sea salt such as Maldon

Instructions

Line a small (quarter size) sheet pan with parchment paper or a silicone mat, then set aside.
Melt dark chocolate – You can do this in 30 second increments in the microwave, stirring after each round, or you can set a heatproof bowl over a pot of simmering water – do not let the water touch the bottom of the bowl.
Remove chocolate from heat when it is 90% melted. The residual heat will continue to melt the remaining pieces.
Stir until it is completely melted and smooth, then pour the melted dark chocolate over the parchment/silicone mat. Try not to stir too vigorously, otherwise you'll get bubbles in the chocolate.
Let the chocolate set up (unless you are swirling it together) for about an hour. If you're in a hurry, you can place it in the refrigerator for 10 minutes.
Melt white chocolate either in the microwave or on the stove. *If your white chocolate is really thick, add ¼ – ½ teaspoon of coconut oil, or a neutral oil to the melted white chocolate, and stir until combined, and slightly thinned.
Pour the white chocolate over the dark chocolate, then spread in an even layer.
Sprinkle freeze dried strawberries, M&M candies, and sprinkles over the melted chocolate. Lightly press bigger pieces down into the chocolate. *Work quickly so it doesn't set up. Once the chocolate starts to firm up, the toppings won't stick.
Sprinkle flaky salt, if using, over the top of the chocolate bark.
Cool at room temperature for at least 2 hours or until set. Break into approximately 24 small pieces.
Store in an airtight container at cool room temperature for up to a week.

Notes

For a thicker white chocolate layer, use 8 ounces, or 2 bars.
If you place chocolate in the fridge, do not leave it in there for more than 20 minutes - you may get condensation on top.
I broke up a few freeze-dried raspberries to dust the top of the white chocolate. They are slightly tart, which is a nice balance to the sweetness.

Nutrition