Tags: Chocolate DIY Sweet Tooth
I love Valentine’s Day! I think it’s severely under appreciated. I know I know…it’s a bogus holiday pushed by the greeting card companies for financial gain, and we shouldn’t give into commercialism…yada yada yada. But, I love it! It’s a favorite of mine. I work hard to make sure my husband and kids know I love them everyday, but having a designated holiday to really pull out all the stops and celebrate LOVE, all things pink and red, and most importantly, CHOCOLATE!!
We are chocolate people…yes we are!!
But not just any chocolate will do. We prefer high quality chocolate. I mean, if you’re going to eat chocolate, why waste the calories on cheap liquor store chocolate when you can have a piece of high quality, high cocoa, goodness?!
One of the boys’ favorite chocolate treats is chocolate bark. Chocolate bark is not only something they enjoy eating, but something they have fun MAKING. We have fun with bark, and have tried many different variations–peppermint bark, turtle bark, peanut butter bark, etc. My favorite version to make is one with dried fruits and nuts. Not only is it delicious, but the boys get a little something healthy with their chocolate treats. Chocolate bark has turned into a Valentine’s Day tradition for us. The boys and I get a little extra memory-making time in the kitchen, and our favorite people get a lovely chocolate treat to enjoy from my little valentines. Everyone wins!
CHOCOLATE BARK
- 8 oz. high quality chocolate – I prefer dark or white chocolate, but any will do
- Toppings – nuts, seeds, dried fruit, granola, coconut, cookies, pretzels, candy, the list goes on and on
- Parchment paper
- Cookie sheet
How To:
Put chocolate in microwavable bowl and melt in microwave 30 seconds at a time until smooth. Stir well between each 30 second interval. Pour melted chocolate onto parchment paper lined cookie sheet and smooth out with a spatula. I like mine about ¼ inch thick (so it can hold some heavier snacks like pretzels or dried banana chips). Sprinkle your toppings over the chocolate and press down just slightly to ensure your toppings are secure.
Let the bark cool at least 2 hours in a cool spot (or 30 minutes in the fridge). Break up into smaller shards or pieces once cool.
**I pour my chocolate into uniform circles (I just draw circles on the underside of the parchment paper) otherwise I get a lot of: “He has more chocolate then me!” or “His piece is bigger than mine!” *rolling eyes*
