cupid’s bark
I dunno about you, but a mound of chocolate bark is like shooting a love arrow straight into my heart.
Actually, that may not be true. Acquiring my heart involves a series of complicated passcodes, jumpscares, dead ends, and bridge troll riddles. Chocolate is certainly a helpful aid, but doesn’t possess enough power in and of itself to successfully squirm into my favor. I’ll probably, in fact, squint suspiciously at you for such an offering.
But hey, I don’t begrudge those of ya’ll who love a little goody basket filled with pink candies, and if you’re into that, this Cupid’s Bark is perfect for you. Easy ingredients, no work at all, and the result is a big block of choppable chocolate pretty enough to share with all who deserve it.
All Bark, and All Bite
One little thing to point out is that I call for chopped chocolate bars for both the white and milk. 8 ounces is about two bars. Bars are generally higher quality and melt much more prettily than chips; however, if you buy a decent brand of either, the chips work fine as well. This would translate to about 1 cup of each.
Grab two microwave-safe bowls. Start with the milk chocolate: heat those chunks up for 1 minute, stir, then an additional 20-30 seconds to ensure all the chocolate is melted.
Line a 9 x 9 inch baking pan with parchment. Pour that milk chocolate onto the bottom, spreading edge to edge with a spatula.
Dump the white chocolate into the second bowl and repeat the microwaving process. Once the white choc is smooth, stir in a drop or two of red food coloring. I maintained a light pink hue in my own batch just because I liked the softness it produced, but if you want a more vivid color, add a couple extra drops.
Add the white chocolate atop the milk. Using a toothpick or skewer, swirl the two hues together to create a lovely rippling effect. Don’t blend them too much as to completely muck up the differentiation!
To finish, dot the top with Valentine’s M&M candies and heart sprinkles. You can add more decorations if you’d like, maybe some nonpareils of various shades or conversation heart candies. Go crazy with it. Pop the bark in the fridge for an hour before slicing and serving.
To store, keep the bark in the fridge. Exposure to room temp for a prolonged period will cause it to melt. Obviously. It will keep nicely for a couple weeks in a chilled environment.
A chilled environment. Honestly, we all need that in our lives right now, don’t we?
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Valentine’s delights:
cupid’s bark
Ingredients
- 8 oz milk chocolate, chopped
- 8 oz white chocolate, chopped
- 1-2 drops red food coloring
- 1/2 cup Valentine's M&Ms
- 1-2 tbsp heart sprinkles
Instructions
- Line a 9 x 9 inch baking pan with parchment paper.
- In a microwave-safe bowl, heat the milk chocolate for 1 minute. Stir, then heat an additional 20-30 seconds until completely melted. Spread from edge to edge in the baking pan with a spatula.
- In another microwave-safe bowl, heat the white chocolate for 1 minute. Stir, then heat an additional 20-30 seconds until completely melted. Whisk in the food coloring. You can add a drop or two more if you prefer a deeper pink hue.
- Spread the white chocolate on top of the milk chocolate. Use a skewer or toothpick to swirl the chocolates together. Sprinkle the M&Ms and heart candies overtop.
- Chill the bark in the fridge for 1 hour. Use a sharp knife to chop large chunks of bark for serving.
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