The new conversation heart flavors are more intense and fruity than they have been in the past, and I think they go well with the fruit-flavored chips, like cherry or raspberry. But if you can’t find them, you can always substitute milk or semi-sweet chocolate, or just use all white chocolate chips.
- 12 oz white chocolate chips
- 4 oz (about 2/3 cup) raspberry or cherry-flavored chips
- 1/2 cup conversation hearts, chopped
- 1/4 cup conversation hearts, whole
1. Prepare a baking sheet by lining it with aluminum foil.
2. Place the white chocolate chips in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Set aside for a few minutes.
3. Place the raspberry or cherry chips in a small microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.
4. Add 1/2 cup of chopped conversation hearts to the white chocolate and stir until combined. Pour the white chocolate onto the prepared baking sheet and spread it out a little bit.
5. Drop melted spoonfuls of the red chips over the white, and use a toothpick or knife to swirl the red through the white. Do not swirl too much, or the color will be come muddy and indistinct.
6. While the chocolate is still wet, sprinkle the 1/4 cup of whole hearts over the top of the bark and press them gently into the chocolate to adhere them.
7. Refrigerate the bark to set the chocolate for about 20 minutes. Once set, break the bark into small irregular pieces to serve. Conversation Hearts Bark can be stored in an airtight container in the refrigerator for up to a week.