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Easy Layered Valentine’s Day Chocolate Bark

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This easy layered chocolate bark recipe is the perfect Valentine’s Day gift. Made with dark and white chocolate, this no bake recipe is fuss free and delicious!

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Chocolate bark stacked with red heart ribbon

After one hell of a freezing week it’s warmed up in Toronto, and with the warmer weather arriving, it felt right to give you a Valentine’s Day recipe to warm your heart!

I have a notebook full of recipes to make, and chocolate bark has been on there for a long time!  It’s a super easy way of adding your mark to chocolate, so it’s perfect for gifting. With Valentine’s Day just around the corner, bark is the perfect way to show your love in chocolate form!

How to make chocolate bark from scratch

Guys, this is such a basic recipe – you’ve got to give it a go! Bark is simply melted chocolate which is then poured into a sheet with various toppings then added to to it.  It’s then popped in the fridge or freezer to set before being chopped into pieces.  The perfect homemade chocolate bar!

Fo this particular recipe, I layered dark and white chocolate and setting time is required before pouring the white onto the dark.  I added food colouring to some of the white chocolate and drizzled this over the top before throwing sprinkles all over it and popping it back in the fridge to set.

I used a springform pan for the mould which worked really well and meant that I got an even layer.  You can also use a sheet pan, just be sure to line it with parchment for easy removal.

Pink melted chocolate being dripped on to white chocolate

What chocolate is best for bark?

The best chocolate when making bark is…..drumroll please….your favourite chocolate! I decided to use Green & Black’s chocolate, it’s gourmet and rich tasting so perfect when giving bark as a gift – don’t be cheap y’all! I’m not really a sweet person, so when it came to making bark, I went with a 70% cocoa chocolate to give it some bitterness and balance out the white chocolate.  I used pink and red sprinkles to top off the bark, and this also gives a bit of texture to the finished article.

How to cut chocolate bark

Once the chocolate has set, lay it on a flat surface and using a large knife cut it into pieces.  Don’t hack at it, jut apply pressure slowly so you don’t end up with shards of chocolate everywhere. You can then easily break these pieces by hand and then store in the fridge until you are ready to give it away or eat it!  Hey it’s Valentine’s Day – share it!

Top down shot of chocolate park in a springform tin

How long does chocolate bark stay fresh?

To store the bark, just pop it in an air tight container and pop it in the fridge.  The good news is that it will keep for a good couple of months this way (if you don’t eat it!).

If you want to give the bark as a gift, you can pop some pieces into a small, clear plastic bag and tie a ribbon around the top.  Perfect as gifts for friends, family and teachers this Valentine’s Day.

Close up of stacked chocolate bark

If chocolate is your thing, be sure to head over to my Pretzel Chocolate Pots, they are served in individual portions, so perfect for a romantic night in!

Chocolate bark on a white surface

Easy Layered Valentine's Day Chocolate Bark

This easy layered chocolate bark recipe is the perfect Valentine's Day gift. Made with dark and white chocolate, this no bake recipe is fuss free and delicious!
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Course: Snack
Cuisine: American
Prep Time: 10 minutes
Chilling time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 367kcal


  • 10.5 ounces Dark chocolate - 70% (300g) - I used Green & Blacks
  • 7 ounces white chocolate (200g) - I used Green & Blacks
  • pink food colouring
  • pink and red sprinkles


  • In a microwave or bain-marie melt the dark chocolate. Pour the melted chocolate into a spring form pan and put in the fridge for at least 30 mins until the chocolate is set.
  • Once the dark chocolate is set,  melt the white chocolate. Pour the melted chocolate on top of the set dark chocolate - leave a few tablespoons of white chocolate back. Move the tin around so the white chocolate covers the dark chocolate.
  • Add a couple of drops of food colouring to the white chocolate you held back, and mix well until you have the desired colour. Drizzle this over the top of the white chocolate.
  • Put the sprinkles all over the top of the chocolate, and then put the tin in the fridge to set (around 30 minutes).  Once set, I popped the tin the the freezer for 5 minutes just to make sure it was all solid.
  • Carefully cut and break the bark into pieces to serve.


You can also use a baking sheet lined with parchment to make the bark.
Nutritional value based on 1 of 8 servings


Calories: 367kcal | Carbohydrates: 34g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 6mg | Sodium: 30mg | Potassium: 337mg | Fiber: 4g | Sugar: 26g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 4.5mg
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