Pink White Chocolate Raspberry Bark Recipe

Introduction

Pink White Chocolate Bark is a delightful treat that combines creamy white chocolate with a hint of raspberry flavor and a splash of vibrant color. Topped with dried raspberries, colorful sprinkles, and a pinch of sea salt, this bark is perfect for gifting or snacking.

Ingredients

• 12 oz white chocolate, chopped
• 1 tsp raspberry extract
• 1-2 drops pink food coloring
• 1/2 cup sprinkles (variety of colors)
• 1/2 cup dried raspberries, roughly chopped
• a pinch of sea salt

Instructions

1. Step 1: Line a baking sheet with parchment paper and set aside.
2. Step 2: In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between, until smooth and fully melted (about 1-2 minutes total).
3. Step 3: Stir in the raspberry extract and pink food coloring until evenly combined.
4. Step 4: Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer using a spatula.
5. Step 5: Sprinkle the dried raspberries and colorful sprinkles evenly over the chocolate.
6. Step 6: Lightly sprinkle a pinch of sea salt on top for added flavor.
7. Step 7: Refrigerate for 1-2 hours or until the bark is completely set.
8. Step 8: Once set, break the bark into pieces and serve.

Tips & Variations

• Substitute raspberry extract with fresh raspberry puree for a fresher fruit flavor, but reduce added liquid to keep the bark smooth.
• Use different colored sprinkles or nuts for visual and textural variation.
• If you don’t have a microwave, melt the chocolate gently using a double boiler.

Storage

Store the white chocolate bark in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to a month. Allow refrigerated bark to come to room temperature before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of white chocolate?

Yes, you can substitute milk chocolate, but the raspberry extract and pink color may be less vibrant against the darker chocolate.

How do I prevent white chocolate from seizing while melting?

Stir the chocolate frequently and melt it slowly in short bursts to avoid overheating. Also, ensure no water comes in contact with the chocolate during melting.

Pink White Chocolate Raspberry Bark Recipe

Print Recipe

★★★★★

4.6 from 95 reviews

This Pink White Chocolate Bark is a delightful and visually stunning treat combining smooth white chocolate with a hint of raspberry flavor and a splash of pink color. Topped with vibrant sprinkles, dried raspberries, and a pinch of sea salt, it offers a perfect balance of sweetness and a hint of tartness. Easy to make and perfect for parties or gifting.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 2 minutes
• Total Time: 2 hours 12 minutes
• Yield: About 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

White Chocolate Base

• 12 oz white chocolate, chopped
• 1 tsp raspberry extract
• 1–2 drops pink food coloring

Toppings

• 1/2 cup sprinkles (variety of colors)
• 1/2 cup dried raspberries, roughly chopped
• Pinch of sea salt

Instructions

1. Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside to prevent sticking and for easy removal of the bark.
2. Melt White Chocolate: Place the chopped white chocolate in a microwave-safe bowl. Heat it in 30-second intervals, stirring between each session until the chocolate is completely melted and smooth, which should take about 1-2 minutes in total.
3. Add Flavor and Color: Stir in the raspberry extract and add 1-2 drops of pink food coloring to the melted chocolate. Mix thoroughly until the color and flavor are evenly distributed.
4. Spread Chocolate: Pour the melted and flavored white chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer to ensure consistent thickness.
5. Add Toppings: Evenly sprinkle the roughly chopped dried raspberries and colorful sprinkles over the melted chocolate surface.
6. Season with Salt: Lightly sprinkle a pinch of sea salt on top of the toppings to enhance the flavor contrast.
7. Chill: Place the baking sheet in the refrigerator and chill for 1-2 hours or until the chocolate is completely set and firm.
8. Serve: Once set, break the bark into pieces and serve. Store leftovers in an airtight container in the refrigerator.

Notes

• You can substitute raspberry extract with raspberry puree for a more natural flavor, but expect a slightly different texture.
• Add more or fewer drops of pink food coloring depending on your desired shade of pink.
• For a crunchier texture, consider adding chopped nuts along with the dried raspberries and sprinkles.
• Store the bark in a cool, dry place if not refrigerating to prevent melting.
• This recipe is gluten-free if sprinkles used are gluten-free.

Keywords: white chocolate bark, pink chocolate, raspberry white chocolate, chocolate bark, dessert bark, festive chocolate, sweet treats