Pink Candy Bark (Print Version)
# Ingredients:
→ Chocolates
01 -
2 ounces pink candy melts (about half a cup)
02 -
8 ounces semi-sweet chocolate (226g), roughly chopped
03 -
6 ounces white chocolate (170g), chopped into chunks
→ Toppings
04 -
Valentine sprinkles
05 -
Heart-shaped candies
# Instructions:
01 -
Grab a big baking tray and line it with a silicone mat or parchment paper. Leave it off to the side.
02 -
Melt together pink candy melts and white chocolate, either in the microwave (stir every 20 seconds!) or using a double boiler. Don’t let it overheat.
03 -
Melt the semi-sweet chocolate and spread it out on the baking tray into a big rectangle shape. Keep it even.
04 -
Pour the pink and white chocolate mix over the semi-sweet chocolate. Swirl it around using a knife or toothpick. Toss on the candy hearts and sprinkles for a fun finish.
05 -
Leave the chocolate to firm up at room temp or chill in the fridge for 45 minutes. Once it’s solid, break it into pieces however you like.
# Notes:
01 -
Keeps fresh for about a week at room temp
02 -
Pop it in the fridge to last up to 2 weeks
03 -
Stick to chocolate bars instead of chips for smoother melting