Homemade Valentine’s Day Bark With Dark Chocolate and Edible Glitter
This glittery Valentine’s Day bark is my go-to when I want something festive without turning the whole kitchen upside down. Crisp saltines get drenched in buttery brown sugar toffee, then topped with dark chocolate and a sprinkle of red and pink shimmer. It is crunchy, glossy, and celebration-worthy in the cutest way.
Servings: 20
Calories: 230kcal
Equipment
- Rimmed baking sheet (a standard half sheet pan works great)
- Parchment paper
- Medium saucepan (heavy-bottom is helpful)
- whisk
- Heatproof spatula (or offset spatula)
Ingredients
- 1 cup butter 2 sticks, 227 g
- 1 cup dark brown sugar about 200 g, packed
- 48 saltine crackers
- 10 oz Ghirardelli Premium Baking 72% Cacao Dark Chocolate Chips 283 g
- Edible shimmer in red and pink for topping
Instructions
- Preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper. Arrange saltine crackers in a single, tight layer covering the entire sheet.
- In a medium saucepan over medium heat, combine butter and brown sugar. Whisk often until the mixture thickens into a dark, bubbly syrup.
- Carefully pour the hot toffee over the crackers and spread into an even layer with a heatproof spatula.
- Bake for 5 minutes, then remove from the oven.
- Immediately sprinkle the chocolate chips evenly over the hot toffee. Return to the oven for 2 minutes.
- Remove and spread the softened chocolate into an even layer with a heatproof spatula.
- Dust with red and pink edible shimmer while the chocolate is still tacky.
- Freeze for about 20 minutes (or chill in the fridge longer) until firm. Break into pieces and serve.
- Store in an airtight container.
Notes
- Use a rimmed baking sheet to prevent spills.
- Place crackers edge-to-edge to reduce toffee pooling in gaps.
- Let the bark sit at room temperature for 3 to 5 minutes after chilling for cleaner breaks.