Cupid’s Bark

It’s like the best chocolate-covered crunchy goodness there ever was! What’s more, it looks cute in jars, tins, or clear baggies for Valentine’s Day! Oh, and it’s easy to make too!

Ingredients: This is an estimate of quantities. The toppings of this bark are applied like ice cream toppings, so it’s really to your preference.

  • 1 bag of milk chocolate chips
  • 1 bag of white chocolate chips (optional)
  • 1 box of Nilla Wafers


  • 1 bag of Valentine’s colored m&m’s, sprinkles, or other decorations.
  • 3/4 cup of dried fruit (ex. cherries, strawberries, cranberries, or a mix)
  • 3/4 cup fresh fruit (ex. raspberries, blueberries; fruits that have little-to-no juices that will spill out and soggy your bark)
  • 1 cup of mini pretzel, pretzel squares, or broken pretzel pieces


  1. Start by arranging Nilla Wafers (round side up) on a large, wax paper-lined cookie sheet.
  2. Melt chocolate in microwave. You can use all one type of chocolate, or create a half and half pan, or use one type of chocolate for the base and another for a decorative drizzle; there are no rules!
  3. In a microwaveable bowl, combine 1 bag of chocolate chips and 1 teaspoon of vegetable oil.
  4. Microwave on high for about 3 to 5 minutes; stirring the mixture every 20 seconds until fully melted. A heat-safe silicone spatula works best, in our opinion. Melt times will vary, do not over cook.
  5. Using a heat safe spatula, spread the melted chocolate over the Nilla Wafers. (Then the hard part is over!)
  6. Spread your toppings over the chocolate quickly while it is warm so that they will stick to it. Be sure to gently press larger pieces down into the chocolate.
  7. I like to cool the creation (pan and all) in the fridge for at least 30 minutes.
  8. Break apart the bark with clean hands, or by using a kitchen mallet.
  9. Place in parchment bags, bakers boxes, or air-tight containers.

Store this bark in the fridge to keep the chocolate firm and to preserve the fruit toppings.