With Valentine’s Day right around the corner, I wanted to share a recipe for a homemade sweet treat that you can give to loved ones or even enjoy yourself! I don’t know if you can even consider this a recipe because it’s so incredibly easy, but I figured it was worth sharing in case you’re still searching for Valentine’s Day gift ideas last minute. When it comes to Valentine’s Day gifts, chocolates are always hugely popular, but why buy a generic box when you can so easily make chocolate of your own? Chocolate bark is beyond simple and it’s so much more meaningful than boxed chocolates because you can personalize the bark however you want, depending on what the recipient likes. It looks so pretty too!
For this version of chocolate bark, I used dark chocolate and added just a few basic toppings–shredded coconut, dried cranberries, and colored sprinkles. Although this is a treat, I still wanted to make it as healthy as possible, so I opted for antioxidant-rich ingredients that have at least some nutritional value. Although you can use any chocolate chips for bark, the quality of the chocolate is really important and is key to how well it tastes, so I think it’s worth buying higher end chocolate. I used Ghirardelli premium baking chips, the bittersweet chocolate (60% cocoa) kind. I prefer 70% and higher for my chocolate (the darker the better!) but 60% was as high as I could find for chocolate chips. If you want this to be vegan, you could use vegan chocolate chips. I’ve never attempted this but I imagine it would turn out fine.
In terms of containers to put the bark in, there are countless options. You could use a tin or a box, but since half the appeal of chocolate bark is how it looks, I recommend going with something see-through. I personally love using a mason jar. Clear cellophane bags would work great too!
If you’re still on the hunt for an easy DIY Valentine’s Day gift this year, I hope this offers some inspiration!
- 2 10-ounce (or 12-ounce, depending on the brand) packages dark chocolate chips
- 3/4 cup dried cranberries
- 3/4 cup shredded coconut
- candy sprinkles (optional)
- Line a 9.5 x 13 sheet pan with parchment paper.
- Place chocolate chips in a microwave-safe container and microwave for 45 second intervals until fully melted, stirring after each interval.
- Spread chocolate out evenly on the parchment paper using a spatula. Top with dried cranberries, coconut, and sprinkles.
- Place sheet in the freezer for at least an hour, until hardened.
- Remove from the freezer and break chocolate apart with your fingers.