Valentine’s Day Candy Bark

 

Have you been watching the Winter Olympics?

I’m so hooked.

I honestly skipped watching the opening ceremony since I was so exhausted, that I crashed and went to bed. Seriously, I was in bed before 9pm on a Friday. So lame, but I was so tired!

Plus, I was kinda tipsy from a super strong mojito that I whipped up after a long week. I just had to make it! I had to make up for the fact that the one I was enjoying while we were in Key West 2 weeks ago was kicked over by my little miss Autumn. Kids really do make you drink!

Anyway, I have been watching the Winter Olympics when ever possible since then. They are so awesome. The half pipe runs, the luge, the group figure skating. OMG! It’s all so perfect.

Also, perfect, is this candy bark!

You know you wanna make a batch for your special someone for Valentine’s Day. It’s also great for sharing. Or eating in your PJ’s while you watch fit, trim athletes hurl themselves down an icy hill in freezing temps. Yeah…

 

My 2 tips for making awesome bark…

Do not make the base chocolate layer too thin. Keep it pretty thick, at least 1/4″. It does a better job of holding it’s shape and not getting bendy. It’s weird if you make it too thin. Learn from my mistakes!

And, if you share this with others, be sure to let them know of any potential allergens. I am really cautious about that, and so should you!

Other than that, super simple.

I dare ya that you can’t just have 1 piece of this candy bark. It’s so addicting.

Valentine’s Day Candy Bark

Makes 10 servings

Ingredients 

• 1 pound bittersweet or semisweet chocolate
• 10 ounces candy bars/pieces
• sprinkles
• 3 oz of white chocolate, use a high-quality white chocolate (such as Lindt or Perugina)

 Process

1. Line a baking sheet with foil or parchment paper
2. Chop all candy pieces into irregular pieces, this is easiest with a serrated knife.
3. Using a double boiler, melt the chocolate over low heat. Once the chocolate starts to melt, continuously stir until just melted through.
4. Pour the chocolate onto lined pan. Spread the chocolate evenly with a 1/4-inch thickness (about 12×10-inch rectangle). Sprinkle with the chopped candy pieces and sprinkles.
5. Melt the white chocolate and drizzle over bark creating zig zag lines.
6. Chill bark until firm, about 30 minutes. Remove foil from pan, peel off foil, and break/cut bark into irregular pieces.

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