“Cookie Cutter” Chocolate Bark {Share the Love}

Valentine “Cookie Cutter” Chocolate Bark {Share the Love}.

I’ve joined together with a wonderful…and ‘spunky’ group of bloggers to celebrate “Love & Food” in February.  I’m Day #4, following these three gorgeous recipes:

Limoncello Cream Dream Cake ~ Crumbs in my Mustachio. 

Nutella Frangelico Cheesecake ~ Tampa Cake Girl.

Cherry Blossom Chocolates ~ Hun, What’s for Dinner?

I was looking for a fun & easy Valentine recipe that could also help {Share the Love} with some special people in my life.

I’m a bit smitten with cookie cutters.  I have a select few that are vintage, complete with hints of rust…that I want to tie a string to and hang from various knobs and such in my kitchen.  I know. I know.  It’s not really a decorator’s dream, but I’m finding the older I get (so cliché to say from such a spring chicken) I’m becoming increasingly sentimental.  Give me a minute while I collect myself :)

I decided on Cookie Cutter Chocolate Bark in honor of the upcoming holiday (not technically a ‘holiday’ but certainly another excuse for foodies like me to talk about… food).  I was able to find inexpensive heart shaped cookie cutters at Walmart (4 for $1.97) along with a couple types of sprinkles and Valentine goodie bags.

Wrap the bottom of each cookie cutter in tin foil and then give them a coating of cooking spray.  For the first layer, melt 8 ounces of semi-sweet chocolate and pour it into each heart, filling almost half way.  Then refrigerate until set, about 15 minutes.

Next comes a layer of melted white chocolate, allow to set for a minute or two before adding some decorations.  Strawberries Dipped in Chocolate go very nicely with Cookie Cutter Chocolate Bark if I might say so myself.

Once the chocolate sets completely, bag the Chocolate Bark in Valentine goodie bags or wrap in cellophane.  You can recycle some of the cookie cutters to make a second batch while bagging others still set in the cookie cutters.  Either way, your special someone(s) will love these sweet treats.

Check back next week for four more delicious recipes as our “Love & Food” celebration continues.

Chocolate Pound Cake ~ Moore or Less Cooking Blog

Dark Chocolate Raspberry Fudge ~ Baking in a Tornado

“Cookie Cutter” Chocolate Bark {Share the Love}

Libby with Lemony Thyme

5 from 2 votes

Print Recipe Pin Recipe

Ingredients

  

• 6 cookie cutters
• 8- ounces semi-sweet chocolate
• 8- ounces white chocolate
• colored sprinkles for decoration
• strawberries for dipping optional
• goodie bags or cellophane for gift wrapping

Instructions

 

• Wrap bottom of each cookie cutter in tin foil, then lightly coat with cooking spray. Place on a shallow baking sheet.
• Melt semi-sweet chocolate according to package instructions and pour into each cookie cutter, filling about half way. Refrigerate for 15 minutes.
• Melt white chocolate according to package instructions and pour into each cookie cutter. Allow to set for 1-2 minutes, then decorate as you choose. Refrigerate for 30 minutes or until completely set.
• Either gently push chocolate bark out of cookie cutter to gift wrap or gift chocolate in the cookie cutters.