Valentine’s Day Chocolate Candy Bark

Valentine’s Chocolate Bark is an easy and festive treat that combines creamy white chocolate with cranberries, candy hearts, sprinkles, and other candies. This simple recipe is perfect for sharing or gifting, and it’s as fun to make as it is to eat.

Make this cute candy bark for Valentine’s Day, Mother’s Day, or special celebrations like weddings and engagement parties. You can also package pieces into gift bags for a baby shower!

How to Make Chocolate Candy Bark

To make this Chocolate Bark, melt white chocolate in a heatproof bowl over simmering water, then spread it evenly onto a parchment-lined tray. Add pink-colored chocolate for decoration, swirl it for a marbled effect, and top with cranberries, candy hearts, and sprinkles. Chill until firm, then break or cut into pieces.

For best results, use oil-based food coloring. If using water-based coloring, add a little neutral oil to prevent the chocolate from seizing.

Continue below for the full recipe with ingredients and step-by-step instructions.

Customization Options

You can change the toppings by adding dried fruits, nuts, or other types of candy. Some ideas for toppings you can try are freeze-dried strawberries, pink and red M&Ms, popcorn, or mini marshmallows.

If you prefer something less sweet, swap the white chocolate for dark chocolate.

Pink Chocolate Bark

Chocolate candy bark is easy to make with melted chocolate, sprinkles, and yummy candy. Simple, fun, and perfect as a snack or gift.This recipe makes about 10 pieces, depending on the thickness of the bark, and the size of the cuts.

5 from 2 ratings

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Prep

15 mins

Cook

1 hr 30 mins

Total

1 hr 45 mins

Servings

10 pieces

Ingredients

• 7 oz (200 g) white chocolatechopped
• 2 drops pink or red food coloringoil based preferred
• 1/2 tsp neutral oilonly if using water-based food coloring
• 1 tbsp dried cranberries
• Candy hearts (e.g.Conversation Hearts)
• Other candies of choicepuffed rice candy, mini marshmallows, pink sprinkles

Instructions

1. Bring a small pot of water to a simmer. Place chopped white chocolate in a heatproof bowl over the pot, stirring occasionally until melted.
2. Transfer about 1/3 of the melted chocolate to a separate bowl and
   mix in the pink food coloring. Add the dye gradually, drop by drop,
   until you achieve the desired shade.
3. If using water-based dye, stir in a little oil before adding the dye.
4. Line a baking tray with parchment paper. Spread the melted white chocolate evenly over the parchment using a spatula.
5. Drizzle the pink chocolate over the top using a fork or piping bag. For a marbled effect, swirl with a dull knife or skewer.
6. Sprinkle cranberries, candy hearts, and other pink candies over the chocolate. Lightly press them in.
7. Refrigerate for 1.5 hours until firm.
8. Snap the bark into pieces by hand for a natural, uneven look, or use a
   sharp knife or pizza cutter to create neat, straight-edged squares. To make cutting easier, warm the knife in hot water for about 30 seconds, dry it off, and then slice cleanly through the chocolate.

Notes

Store leftover bark in an airtight container in the fridge for up to 2 weeks.

Nutrition

Per serving (1)

Calories

47 kcal

Carbs

7 g

Protein

0 g

Fat

2 g

Fiber

0 g

Sugar

5 g

Sodium

5 mg

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Recipe by Deborah Green

Deborah Green

I'm Deborah Green, Dish Full of Memories is where I share my recipe collection, a blend of Asian-Indonesian family recipes, Dutch favorites, and a pinch of New York. Join me in cooking the dishes and the flavors that have shaped my life. When I'm not in the kitchen, I enjoy gardening and photography.