8ouncesbittersweet chocolate chips(I like using bittersweet 60% cacao chocolate chips)
8ounceswhite chocolate chips
2tablespoonssprinkles (color of your choice, for Valentine's Day choose red or pink)
1/2teaspoonflaky sea salt
Cover a baking pan with parchment paper (or silicone baking mat).
Add the bittersweet chocolate chips to a bowl and microwave for 1 minute. Check it. Still not melted? Add 15-second increments until they’re melted.
Add the white chocolate chips to a bowl and microwave for 1 minute. Still not melted? Add 15 second increments until it's melted.
Using a spatula, spread chocolate out on parchment paper making a rectangular shape, about 1/4 inch thick. Note: the chocolate won't spread out over the entire baking sheet.
Drizzle the white chocolate over the bittersweet chocolate, making a zigzag shape. Use a spatula and swirl together.
Add strawberries, sprinkles and sea salt on top of chocolate.
Place in the refrigerator for 30 minutes, or until chocolate is firm. Use your hands to break into chocolate bark pieces. Serve and enjoy! Any leftovers can be stored in an airtight container at room temperature, or kept in the refrigerator.
Recipe Created by Pamela Reed for brooklynfarmgirl.com