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Creamy White Chocolate Raspberry Bark

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This easy Valentine’s Day treat features creamy white chocolate swirled with tart raspberries for a stunning, delicious bark that’s perfect for gifting or sharing. Quick to make and customizable, it’s a crowd-pleaser that brings comfort and joy in every bite.

Ingredients

Scale
  • 2 cups (12 oz) white chocolate chips or chopped white chocolate baking bars
  • 2 teaspoons coconut oil (optional, for smoother melting)
  • 1/2 cup freeze-dried raspberries, crushed into fine crumbs
  • 1/2 cup fresh raspberries, lightly mashed (or thawed and drained frozen raspberries)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (kosher or sea salt)
  • Optional: extra freeze-dried raspberries for topping
  • Optional: 2 tablespoons chopped pistachios
  • Optional: mini dark chocolate chips for topping

Instructions

  1. Line a baking sheet (about 9×13 inches) with parchment paper or a silicone baking mat.
  2. In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 20-second bursts, stirring after each, until smooth (about 1–2 minutes total). Alternatively, melt using a double boiler on the stovetop.
  3. Stir in vanilla extract and a pinch of salt until the chocolate is glossy and silky.
  4. Crush freeze-dried raspberries in a zip-top bag. Mix about two-thirds into the melted chocolate, reserving the rest for topping.
  5. Pour the chocolate mixture onto the lined tray and spread to about 1/4-inch thickness.
  6. Lightly mash fresh raspberries and spoon small dollops over the chocolate. Use a toothpick or knife to gently swirl them for a marbled effect.
  7. Sprinkle remaining freeze-dried raspberry dust, chopped pistachios, or mini chocolate chips over the top as desired. Press toppings lightly to help them stick.
  8. Refrigerate for at least 30 minutes, or until firm. Alternatively, let set at room temperature if your kitchen is cool.
  9. Once set, lift the bark off the tray and break into rustic shards by hand or with a knife.
  10. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to one week.

Notes

For dairy-free, use vegan white chocolate chips. For gluten-free, check chocolate chip labels. Swirl gently for a marbled look; overmixing muddies the pattern. Add extra coconut oil if chocolate seizes. Bark can be customized with different berries, nuts, or chocolate drizzles. Store in fridge for best snap and freshness.

Nutrition

Keywords: white chocolate bark, raspberry bark, Valentine’s Day dessert, easy candy recipe, homemade chocolate bark, gluten-free dessert, dairy-free option, edible gift, berry chocolate bark

Find it online: https://emmayum.com/creamy-white-chocolate-raspberry-bark-easy-valentines-day-treat-recipe/