“Cookie Cutter” Chocolate Bark {Share the Love}

Valentine Cookie Cutter Chocolate Bark

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:

Lemoncello Dream Cream Cake

Limoncello Cream Dream Cake ~ Crumbs in my Mustachio. 

Nutella Frangelica Cheesecake

Nutella Frangelico Cheesecake ~ Tampa Cake Girl.

Chocolate Cherry Blossoms

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 :)

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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.

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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.

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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.

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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.

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

Food & Love
Chocolate Pound Cake

Chocolate Pound Cake ~ Moore or Less Cooking Blog

Dark Chocolate Raspberry Fudge

Dark Chocolate Raspberry Fudge ~ Baking in a Tornado

“Cookie Cutter” Chocolate Bark {Share the Love}

Libby with Lemony Thyme
5 from 2 votes


  • 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


  • 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.


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