Valentine's Day Chocolate Bark

Valentine’s Day chocolate bark is an easy homemade treat made with melted chocolate, crushed cinnamon candies, and a white chocolate drizzle. Swirled together and topped with sanding sugar, it sets in 30 minutes for a festive, crunchy, and chocolatey dessert.

Course Dessert

Cuisine American

Keyword Valentine's Day Chocolate Bark

Prep Time 10

Cook Time 10

Chilling 30

Total Time 50

Servings people

Calories 294kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measuring.
mixing bowls (microwave-safe) One for melting the chocolate chips, another for the white chocolate.
Ziploc bag For crushing cinnamon candies.
rolling pin For crushing cinnamon candies.
parchment paper Keeps the chocolate from sticking and makes cleanup easy.
baking sheet Provides a flat surface for the bark to set properly.
Toothpick For swirling the chocolates together to create a marbled effect.

Ingredients

1/3 cup cinnamon candies (like red hots), crushed and divided
24 oz. semi-sweet chocolate chips (mini or regular sized)
8 oz. white chocolate chips
1 tsp red sanding sugar

Instructions

Place the cinnamon candies in a Ziploc bag and crush them with the flat side of a mallet or a rolling pin. Line a cookie sheet with parchment paper.
1/3 cup cinnamon candies (like red hots), crushed and divided
In a medium microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. Stir in most of the crushed cinnamon candies, reserving 1 tablespoon. Pour the chocolate onto the lined cookie sheet and spread it evenly with the back of a spoon.
24 oz. semi-sweet chocolate chips
In a small microwave-safe bowl, melt the white chocolate chips in 15- to 20-second intervals, stirring between each, until smooth. Drizzle over the chocolate-candy layer.
8 oz. white chocolate chips
Using a toothpick, swirl the chocolate layers together in a figure-eight motion until you’re happy with the design. Sprinkle the remaining cinnamon candies on top, then finish with a dusting of sanding sugar.
1 tsp red sanding sugar
Refrigerate for about 30 minutes, or until hardened. Break the chocolate slab into pieces and store at room temperature or in the refrigerator for up to 1 week.

Notes

For optimal outcomes when making this Valentine's Day chocolate bark, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition