Valentines Day Unicorn Bark Recipes

Steps:

• Put 1/4 pound each of white, blue, purple and pink candy melts in separate bowls. Melt in the microwave, stirring, until smooth. Stir a little white into each of the other colors to lighten them. Working quickly, spoon dollops of the different colors onto a parchment-lined baking sheet in a mosaic pattern, then drag a rubber spatula through the colors to swirl. Spread to about 1/4 inch thick and top with assorted sprinkles and/or edible glitter. Refrigerate until set, at least 30 minutes. Break into pieces.

Steps:

• Line a baking sheet with parchment paper and set aside.
• Place white chocolate in a microwave-safe bowl and microwave in 10-second intervals, stirring after each interval.
• Place candy melts in separate microwave-safe bowls and melt in the same way, stirring after each 10-second interval.
• Pour the melted white chocolate onto the prepared baking sheet and spread it out into a thick rectangular shape. Add dollops of melted pink and blue candy. Swirl the colors together using a clean spatula to create fun patterns.
• Add marshmallows, sprinkles, and heart candies while the chocolate is still melted. Refrigerate until set, about 2 hours. Break up bark into large, irregular pieces.

Steps:

• Pre-heat oven to 150 degrees.
• Place parchment paper on a cookie sheet (preferably with sides).
• Sprinkle morsels onto parchment paper.
• Place in oven until morsels melt (about 5 or so minutes-I don't really time it-I just check on the morsels).
• Spread morsels evenly over the parchment paper with a spatula.
• Sprinkle with cinnamon heart candies.
• Allow to cool (for quick cool I place the pan in the freezer for about 5 minutes).
• Break apart and divide into baggies if giving for gifts.
• Makes about 10 snack size baggie servings.

Steps:

• Measure all your ingredients into separate bowls. Heat the chocolate in a microwave-safe bowl in 30-sec bursts until melted, stirring each time. Or put it in a heatproof bowl set over (but not touching) a pan of simmering water (an adult should help with this bit). Stir frequently until the chocolate has melted smoothly.
• Pour the melted chocolate into four or five small bowls. Use the food colouring to dye the chocolate in the colours you like best. Food colouring can be very strong, so start by adding a tiny amount, mixing well, then add more if you like.
• Line a large tray or board with baking parchment and spoon the different coloured chocolates onto the parchment in puddles, in any order you like. The different colours should start to join up and become one big puddle.
• Use a skewer or a cocktail stick to swirl the colours together, but don't swirl too much, otherwise the colours will blend into one. Gently shake the tray from side to side to help the chocolate sit in an even layer and fill in any gaps.
• Decorate with your sprinkles, sweets and marshmallows. Leave the chocolate to set in a cool place, or overnight, until set hard. Then break it into pieces and place in gift boxes lined with baking parchment. Will keep in the fridge for up to a week.