Description
An easy recipe for Valentine’s Day sweetheart swirl bark filled with pure chocolate, pink swirls, festive sprinkles, and lots of conversation hearts!
Ingredients
- 6 ounces (170g) white chocolate, coarsely chopped*
- 2 ounces (about 1/2 cup) pink candy melts*
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped*
- candy hearts and sprinkles for topping
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt the white chocolate and pink candy melts together. Use a double boiler or microwave. If using microwave, stir the chocolate every 20 seconds to help avoid seizing. Set aside.
- Melt the semi-sweet chocolate. Pour onto prepared baking sheet and spread out into a large rectangle. Drizzle the white chocolate mixture on top. Use a toothpick or knife to swirl the layers together. Decorate the top of the bark with candy hearts and sprinkles.
- Allow the chocolate to set uncovered at room temperature or in the refrigerator. (Usually takes about 45 minutes in the refrigerator.) Once hardened, break into pieces as large or as small as you want.
- Store bark in an airtight container at room temperature in a cool, dry place for up to 1 week or in the refrigerator for up to 2 weeks.
Notes
- Freezing Instructions: For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
- Special Tools (affiliate link): Baking Sheet | Silicone Baking Mat or Parchment Paper | Double Boiler or Glass Mixing Bowl
- Chocolate: Do not use chocolate chips or morsels. Pure chocolate is best for easy melting and best taste. I like Ghirardelli, Baker’s, Lindt, or Trader Joe’s pound plus bars.
- Candy Melts: Instead of pink candy melts, use 8 ounces of white chocolate and 1 drop of red food coloring.