Dark Chocolate Raspberry Bark
This Simply Sweet Dark Chocolate Raspberry Swirl Bark is an easy, no-bake treat made with rich dark chocolate, swirls of white chocolate, and tart freeze-dried raspberries. It comes together quickly with simple ingredients and sets into rustic, break-apart pieces that are perfect for Valentine’s Day gifting, dessert boards, or sharing with friends.
Ingredients
- 10 ounces dark chocolate chopped (or dark chocolate chips)
- 2 ounces white chocolate chopped
- ½ cup freeze-dried raspberries lightly crushed
- 2 –3 tablespoons pink sprinkles
- Optional: pinch of flaky sea salt
Instructions
Prepare the pan
- Line a baking sheet with parchment paper and set aside. This helps the bark release cleanly once set.
Melt the chocolates
- Melt the dark chocolate gently using a double boiler or a microwave-safe bowl. If microwaving, heat in 20-second increments, stirring well between each round until smooth. Repeat the process in a separate bowl for the white chocolate.
Spread the dark chocolate
- Pour the melted dark chocolate onto the prepared baking sheet and spread into an even layer, about ¼-inch thick. Don’t worry about perfect edges—this is meant to be rustic.
Create the swirls
- Spoon small dollops of melted white chocolate over the surface. Use a toothpick or skewer to gently swirl the chocolate mixture together. This is the fun part—stop swirling before the colors blend completely so you keep definition.
Add toppings
- Sprinkle the freeze-dried raspberries evenly over the top, followed by the pink sprinkles. Lightly press them into the chocolate so they adhere as it sets. You can also add coconut flakes, chopped pecans, or a small pecan mixture if you like a bit of crunch.
Set the bark
- Finish with a light sprinkle of flaky sea salt, if using. Let the bark set at room temperature, or refrigerate for 15–20 minutes until fully firm.
Break and serve
- Once set, break into rustic pieces of chocolate. The uneven shapes are the best part and make the bark feel homemade in the best way.
Notes
Servings:
Makes approximately 20–24 pieces, depending on how large you break the bark. Storage:
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks if your kitchen runs warm. Chocolate Options:
Dark chocolate creates a balanced, not-too-sweet bark, but you may substitute semi-sweet, milk chocolate, or even ruby chocolate if preferred. White chocolate can also be swapped for vanilla candy melts. A small amount of coconut oil can be added to help thin thicker chocolate if needed.
Makes approximately 20–24 pieces, depending on how large you break the bark. Storage:
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks if your kitchen runs warm. Chocolate Options:
Dark chocolate creates a balanced, not-too-sweet bark, but you may substitute semi-sweet, milk chocolate, or even ruby chocolate if preferred. White chocolate can also be swapped for vanilla candy melts. A small amount of coconut oil can be added to help thin thicker chocolate if needed.