Chocolate Strawberry Bark
Why do grocery stores have an aisle full of balls, stuffed animals, and other random little toys? Do people really buy that stuff from the grocery store? And why does it have to be down the same aisle as the water, or really, any aisle that I always have to go down? Don’t they know parents hate that aisle? Our store decided to put up all of their Valentine’s Day gifts and bears right after January 1st. And of course, as soon as we started down the aisle, Maddie told me all of the things she needed us to buy for her. They also had a bunch of festive sprinkles and frosting and by some miracle, I managed to squeak out of the aisle with just a small bottle of heart sprinkles and Valentine’s M&M’s. Maddie had been asking me repeatedly over these past few weeks about when she can eat the sprinkles. I have been telling her she has to wait until we bake with them, but since she’s 3, she doesn’t quit!
So, I decided I had enough of her nagging and dug through the pantry to find two bags of chocolate chips and made some Valentine’s chocolate bark. This recipe is so simple and you can decorate it with any kind of candy and sprinkles (and for any holiday, really!). While I would personally prefer dark chocolate, I used milk chocolate to appease the rest of the family. And now for the fun part, with the white chocolate, I stirred in a little bit of strawberry extract and a touch of food coloring!
I love how you get just a touch of strawberry flavor in this candy. You can use more or less, depending on how much flavor you want, but I find 1/2 teaspoon is enough for me. If strawberry isn’t your thing, you can also use raspberry extract (or heck, just leave it plain if that is what your little heart desires!
- Approx. 12 ounces milk chocolate chips
- Approx. 9 ounces white chocolate
- 1/2-1 teaspoon strawberry or raspberry extract
- red or pink gel food coloring (optional)
- sprinkles, M&M's, etc. for decorating
- Line a cookie sheet with parchment paper or a baking mat. Set aside.
- In a microwave safe-bowl, add the milk chocolate chips. Heat for 30 seconds, stir, heat for another 30 seconds. Alternate with the white chocolate in a separate bowl. Repeat until the both the milk and white chocolate is melted and smooth. Once the white chocolate is melted, stir in the strawberry extract and food coloring.
- Pour the milk chocolate onto the baking sheet. Use a knife or spatula to spread the milk chocolate into an even layer, about 1/4-1/3-inch thick.
- Drop spoonfuls of the white chocolate over the milk chocolate. Use a knife to swirl the white chocolate mixture in with the milk chocolate. Decorate as desired with sprinkles, M&M's, other candy, etc.
- Chill the bark for about 1 hour. Break into pieces with your hands or a knife. Store in an airtight container in the fridge.
Serving Size:1 piece
Amount Per Serving: Calories: 173 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 7mg Sodium: 26mg Carbohydrates: 20g Fiber: 1g Sugar: 18g Protein: 2g