Best Valentine Bark Recipes

VALENTINE'S DOUBLE CHOCOLATE BARK

Steps:

• Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the white chocolate in a small bowl and place over the simmering water. When it is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted. Set aside. Repeat with the bittersweet chocolate.
• Pour the bittersweet chocolate onto a parchment-lined rimmed baking sheet and spread to 1/4-inch thick. Use a rubber spatula to drizzle the white chocolate over the bittersweet in zigzags and decorative patterns. Run the tip of a skewer through the chocolate in different directions to make swirls. Sprinkle with the toppings as desired. Refrigerate for about 30 minutes, then break into pieces.

VALENTINE'S DAY UNICORN BARK

Steps:

• Line a baking sheet with parchment paper and set aside.
• Place white chocolate in a microwave-safe bowl and microwave in 10-second intervals, stirring after each interval.
• Place candy melts in separate microwave-safe bowls and melt in the same way, stirring after each 10-second interval.
• Pour the melted white chocolate onto the prepared baking sheet and spread it out into a thick rectangular shape. Add dollops of melted pink and blue candy. Swirl the colors together using a clean spatula to create fun patterns.
• Add marshmallows, sprinkles, and heart candies while the chocolate is still melted. Refrigerate until set, about 2 hours. Break up bark into large, irregular pieces.

VALENTINE BARK

Steps:

• Pre-heat oven to 150 degrees.
• Place parchment paper on a cookie sheet (preferably with sides).
• Sprinkle morsels onto parchment paper.
• Place in oven until morsels melt (about 5 or so minutes-I don't really time it-I just check on the morsels).
• Spread morsels evenly over the parchment paper with a spatula.
• Sprinkle with cinnamon heart candies.
• Allow to cool (for quick cool I place the pan in the freezer for about 5 minutes).
• Break apart and divide into baggies if giving for gifts.
• Makes about 10 snack size baggie servings.

VALENTINE BARK

Steps:

• Turn oven onto "Warm" or 170-180. Wrap a small oven-proof dish with foil. Smooth it as best you can so there isn't alot of ridges that the chocolate can grab ahold of.
• Sprinkle 1/2 the Almond bark on the bottom. Then sprinkle the chocolate, and then the remaining almond bark. Put in the oven for 5-10 minutes.
• Take a butter knife, and "swirl" the chocolate until you get your desired design. But Make sure it is level.
• Place the hearts evenly on the chocolate, phrase side up. press down lightly to enrap the sides in chocolate.
• Put pan in the freezer for 10 minutes. Remove, and break into pieces.Great for gifts!

PLEASE BE MY VALENTINE: PEPPERMINT CHOCOLATE BARK

Steps:

• 1. Line a baking sheet with aluminum foil (I use the non-stick kind), and pour the DARK chocolate onto the sheet. Use an offset spatula or knife to spread it to a thin layer, a little more than 1/8" thick. The chocolate doesn't have to fill up the entire baking sheet; it will be broken up later anyway.
• 2. Place the baking sheet in the refrigerator to set the dark chocolate -while you prepare the candy canes and the white chocolate layer.
• 3. NEXT, CRUSH THE CANDY CANES INTO SMALL PIECES. Place the unwrapped candy canes in a plastic bag and seal the top. Use a heavy rolling pin to crush and roll them until they're in very small pieces. Crush the candy right before you're ready to use them because they get sticky if left at room temperature very long. You can also use your food processor to crush them.
• 4. Pour the crushed candy canes into a bowl and set aside while you make the White Chocolate layer.
• 5. FOR THE WHITE CHOCOLATE LAYER: Melt the white chocolate in the microwave, and stir until it is smooth and entirely melted. Pour about three-quarters of the candy cane pieces into the melted white chocolate, and stir until they're evenly mixed.
• 6. Remove the baking sheet with the dark chocolate from the refrigerator and spread the chunky white chocolate in an even layer over the dark chocolate. Don't worry if you don't cover it precisely to every edge.
• 7. ADD REMAINING PEPPERMINT CANDY PIECES: While the white chocolate is still wet, sprinkle the rest of the candy cane pieces over the entire surface. Press down very slightly to ensure they stick. Place the baking sheet back in the refrigerator to set the chocolate (For approximately 30 minutes).
• 8. Once the chocolate is completely set, break it into small pieces (You may want to cut it first then finish breaking it by hand -the choice is yours.).
• 9. Serve it on a pretty plate, or place it in an air-tight container, til ready to eat. Also, you can put it in a zip-lock plastic bag and give as a gift. This peppermint bark is a "sweet" way to celebrate your Valentine.
• 10. ** NOTE: It is preferable to melt your chocolate on a low (50%) power setting, to avoid scorching or burning it. If your microwave does not have this option, heat the chocolate in shorter intervals and stir between each interval. If your microwave does not have a turntable that rotates, manually turn the bowl each time you stop and stir the chocolate. An estimate of the length of time it takes to melt the chocolate is about 1 minute for 1 ounce of chocolate, 3 minutes for 8 ounces of chocolate, 3.5 minutes for 1 pound of chocolate, and 4 minutes for 2 pounds. Operate the microwave in 30 second-1 minute increments, stirring in between and rotating the bowl if necessary. Finish heating when most, but not all, of the chocolate is melted. Stir the chocolate continuously until it is smooth, shiny, and completely melted. ALSO -you can melt the chocolate in a double -boiler, or in a bowl placed over a saucepan with simmering water. IMPORTANT: Don't get water in the bowl of chocolate -water makes it seize and won't work well!

VALENTINE'S CHOCOLATE BARK WITH PRETZELS AND DRIED FRUIT

Steps:

• Line a rimmed baking sheet or 9-by-13-inch baking pan neatly with foil, allowing at least 2 inches of overhang on the two long sides.
• Bring 2 inches of water to a simmer in a medium saucepan over medium-low heat. Place a large heatproof bowl on top (the bottom of the bowl should not touch the water). Add the bittersweet chocolate and 1 tablespoon of the coconut oil. Heat the chocolate, stirring gently, until nearly melted, 3 to 5 minutes. Remove the bowl from the saucepan and place on a kitchen towel; stir gently until completely melted.
• Scrape the melted chocolate onto the prepared baking sheet or baking pan and, using an offset spatula, spread in a 1/4-inch-thick layer. Arrange the pretzels on top, gently pressing them into the chocolate. Freeze until just firm, about 5 minutes.
• Meanwhile, place a clean large heatproof bowl over the simmering water. Add the white chocolate and the remaining 1 tablespoon coconut oil. Heat the white chocolate, stirring gently, until nearly melted, 3 to 5 minutes. Remove the bowl from the saucepan and place on a kitchen towel; stir gently until completely melted. Let the white chocolate cool slightly, then scoop out 1/4 cup into a small bowl and reserve for decorating.
• Scrape the white chocolate from the large bowl onto the firm chocolate bark and, using a clean offset spatula, spread in an even layer. Immediately sprinkle the dried cranberries and crushed freeze-dried strawberries on top. Freeze until nearly set, about 5 minutes.
• Add 1 to 2 drops of pink food coloring to the reserved white chocolate and stir until your desired color is achieved. Scrape the pink chocolate into a small resealable plastic bag. Cut off a tiny tip of one corner. Drizzle the pink chocolate all over the bark, then decorate with sparkly pink sprinkles, if using. Refrigerate the bark until firm, about 30 minutes.
• Peel the foil off of the bark. Break the bark into pieces and serve or store in an airtight container in the refrigerator or cool dark area of the kitchen.

VALENTINE'S DAY CANDY BARK

Steps:

• Place parchment paper on a baking sheet, preferably with sides. I used a (15-1/2" x 10" x 1") baking sheet. Set baking sheet aside.
• Place the white chocolate chips in a double boiler; melt the morsels over a low simmering heat on top the stove. Be sure to stir the chocolate as it's melting. (I found it can take anywhere between 5-10 minutes to melt the chocolate.)
• Pour the melted chocolate onto the parchment-lined baking sheet.
• Using a heat-proof spatula; quickly spread-out the melted chocolate, as evenly as you can on the baking sheet.
• Sprinkle the cinnamon heart candies over the white chocolate. Allow to cool. (To set up the candy bark quickly, place baking sheet in your refrigerator freezer for just 5 minutes.)
• Once removed from the freezer, you'll have noticed that the candy bark will separate from the parchment paper. Break up the candy bark with your hands, and either place in individual baggies to give as gifts, or place in a tin, or an air tight container. No refrigeration is required.
• Note: When I made the Valentine Bark, I made a bit more than the recipe called for. I used 2-(12 ounce) bags of the white chocolate morsels, and a bit larger baking sheet. (A 17-1/4" x 11-1/4" x 3/4" baking sheet to be exact.) I didn't use an entire cup of the cinnamon candies, I just sprinkled on desired amount.