Valentine’s Chocolate Bark with Pretzels and Dried Fruit
Total: 55 min(includes chilling time)
Active: 25 min
Yield:One baking sheet or 9-by-13-inch baking pan
For this festive chocolate bark, pretzels are encased in both bittersweet and white chocolate. Cherry juice-infused dried cranberries and crushed freeze-dried strawberries give a fruity and fun twist to this otherwise classic chocolate bark recipe.
Line a rimmed baking sheet or 9-by-13-inch baking pan neatly with foil, allowing at least 2 inches of overhang on the two long sides.
Bring 2 inches of water to a simmer in a medium saucepan over medium-low heat. Place a large heatproof bowl on top (the bottom of the bowl should not touch the water). Add the bittersweet chocolate and 1 tablespoon of the coconut oil. Heat the chocolate, stirring gently, until nearly melted, 3 to 5 minutes. Remove the bowl from the saucepan and place on a kitchen towel; stir gently until completely melted.
Scrape the melted chocolate onto the prepared baking sheet or baking pan and, using an offset spatula, spread in a 1/4-inch-thick layer. Arrange the pretzels on top, gently pressing them into the chocolate. Freeze until just firm, about 5 minutes.
Meanwhile, place a clean large heatproof bowl over the simmering water. Add the white chocolate and the remaining 1 tablespoon coconut oil. Heat the white chocolate, stirring gently, until nearly melted, 3 to 5 minutes. Remove the bowl from the saucepan and place on a kitchen towel; stir gently until completely melted. Let the white chocolate cool slightly, then scoop out 1/4 cup into a small bowl and reserve for decorating.
Scrape the white chocolate from the large bowl onto the firm chocolate bark and, using a clean offset spatula, spread in an even layer. Immediately sprinkle the dried cranberries and crushed freeze-dried strawberries on top. Freeze until nearly set, about 5 minutes.
Add 1 to 2 drops of pink food coloring to the reserved white chocolate and stir until your desired color is achieved. Scrape the pink chocolate into a small resealable plastic bag. Cut off a tiny tip of one corner. Drizzle the pink chocolate all over the bark, then decorate with sparkly pink sprinkles, if using. Refrigerate the bark until firm, about 30 minutes.
Peel the foil off of the bark. Break the bark into pieces and serve or store in an airtight container in the refrigerator or cool dark area of the kitchen.
You can substitute bittersweet and white chocolate chips in this recipe but be aware that it can be trickier to melt them—they contain stabilizers that chocolate baking bars do not.