Pink Chocolate Bark with Strawberries and Sprinkles

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This no-bake Valentine’s treat takes about 15 minutes of hands-on time and looks like something from a fancy candy shop.

Pink-tinted white chocolate gets topped with freeze-dried strawberries, sprinkles, and whatever else you have on hand — it’s endlessly customizable and nearly foolproof.

Why You’ll Love It

  • No baking required
  • Ready in under 30 minutes (including set time)
  • Only 4 main ingredients
  • Kid-friendly activity
  • Breaks into gift-ready pieces
  • Works with any toppings you have

Ingredients

For the bark:

  • 12 oz (340g) white chocolate chips or chopped white chocolate
  • 1 tablespoon coconut oil or vegetable shortening
  • Pink gel food coloring (2-3 drops for pastel, more for deeper color)

For the toppings:

  • 1/2 cup freeze-dried strawberries, roughly crushed
  • 2-3 tablespoons Valentine sprinkles
  • Optional: mini chocolate chips, crushed pretzels, edible glitter, dried rose petals

Steps

  1. Prep your workspace. Line a baking sheet with parchment paper or a silicone mat.
  2. Melt the chocolate. Place white chocolate and coconut oil in a microwave-safe bowl — heat in 30-second intervals, stirring between each, until completely smooth (usually 2-3 rounds).
  3. Add color. Stir in pink gel food coloring until you reach your desired shade — start with less since you can always add more.
  4. Pour and spread. Pour melted chocolate onto the prepared baking sheet and use an offset spatula or the back of a spoon to spread it into a thin, even layer (about 1/4-inch thick).
  5. Add toppings immediately. Scatter freeze-dried strawberries, sprinkles, and any other toppings over the chocolate while it’s still wet — press gently so they stick.
  6. Let it set. Refrigerate for 15-20 minutes until completely firm, or leave at room temperature for about 45 minutes.
  7. Break into pieces. Once solid, break or cut the bark into irregular pieces — aim for pieces roughly 2-3 inches across.

Helpful Tips and Substitutions

Use quality white chocolate. Cheap white chips can seize or turn grainy — look for brands that list cocoa butter in the ingredients, or use Ghirardelli white chocolate for reliable results.

Skip the food coloring. Pink candy melts are pre-colored and work perfectly — they melt easily and set with a nice shine.

Don’t use liquid food coloring. Water-based colors can cause chocolate to seize — stick with gel or oil-based options.

Make it two-toned. Drizzle regular chocolate or a darker pink over the top before adding toppings for a marbled effect.

Crushed candies work too. Conversation hearts, crushed peppermints, or M&Ms all make great toppings.

For cleaner edges, score the bark with a sharp knife before it fully hardens, then snap along the lines once set.

Serving Ideas

Package pieces in clear cellophane bags with a ribbon for easy Valentine’s gifts.

Arrange on a dessert board with fresh strawberries, cookies, and other treats.

Serve alongside hot chocolate or coffee as an after-dinner sweet.

Place in a decorative tin for teachers, coworkers, or neighbors.

Chop smaller pieces to use as ice cream or yogurt toppings.

Make-Ahead and Storage

Room temperature: Store in a cool, dry place in an airtight container for up to 2 weeks — keep away from direct heat or sunlight.

Refrigerator: Refrigerate in warm climates to prevent softening — let sit at room temperature for 5 minutes before serving to reduce condensation.

Freezer: Freeze bark pieces in a single layer, then transfer to a freezer bag for up to 3 months.

Layer carefully. Separate layers with parchment paper to prevent pieces from sticking together.

The Easiest Impressive Treat You’ll Make

Pink chocolate bark is proof that simple can still look stunning.

The freeze-dried strawberries add real fruit flavor and a pretty pop of red, while the sprinkles make it festive without any extra effort.

It’s the kind of recipe you’ll come back to every February — and probably adapt for other holidays too.

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