Pretty gosh darn precious love bug chocolate bark for Valentine’s Day.

Valentine’s Day chocolate bark 

I’ve had this idea for love bug chocolate bark ever since I made the snowman chocolate bark. And now it’s close enough to Valentine’s Day that I can actually make it.

Sweet and easy. That’s what this is. That’s pretty much what everything I make is because I’m just a little lazy.

When in doubt, chocolate bark. It’s simple to make. It’s chocolate, so it tastes good. And it’s shaped awkwardly so it fills up gift boxes easily.

more Valentine’s Day food ideas 

By the way, you could also use these little candy melt bugs to top cakes and cupcakes or brownies or cookies or whatever. (Check out these love bug cookies.)  Or try marshmallow love bugs. 

Geez, it’s cuter than smiling babies wearing bows and holding kittens.

Need more Valentine’s Day ideas? I collect them.

how to make love bug chocolate bark

you will need:*

2 cups white chocolate chips OR white candy melts (one bag of either)
15 to 16 pink and/or red candy melts
candy eyes
black edible writer
light corn syrup
toothpick
heart sprinkles

*Find the candy melts, candy eyes, writer, and heart sprinkles at the craft store. For tips on edible writers, click HERE. And see below for SUPPLIES.

step one: make your bugs.

Draw dots on the pink candy melts. With a toothpick, dab a bit of light corn syrup on the side of the candy melt and adhere two candy eyes.

So many bugs! You’ll need about 15 for the bark.

step two: melt the chocolate.

Line a 9 x 13-inch baking pan with wax paper. (You can also use a baking tray, but I like the size of the baking pan).

Place the white chocolate chips or candy melts in a microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Stir and continue to microwave at 30 second, then 15 second, intervals until the chocolate is melted and smooth.

Spread the chocolate in the prepared pan. TIP: Grease an off-set spatula with Crisco to spread the chocolate. Don’t worry about getting in the corners of the pan.

step three: decorate the chocolate.

Immediately place the love bugs on the chocolate and gently press into the chocolate. Add some heart sprinkles, gently pressing into the chocolate.

step four: break the bark.

For precise cuts, let the chocolate sit just until it’s set. For candy melts, this will be more quickly, about ten minutes at room temperature.

For white chocolate, it may take about 15 to 30 minutes if put in the fridge. Cut the pieces and let fully set another hour or so. I usually let candy melts set at room temperature and white chocolate in the fridge.

Yield: 10 pieces

love bug chocolate bark for Valentine’s Day

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Love bug chocolate bark for Valentine's Day

Prep Time 20 minutes

Cook Time 2 minutes

Total Time 22 minutes

Ingredients

• 2 cups white chocolate chips OR white candy melts (one bag of either)
• 15 to 16 pink and/or red candy melts
• candy eyes
• black edible writer
• light corn syrup
• toothpick
• heart sprinkles

Instructions

1. First, make your bugs. Draw dots on the pink candy melts. With a toothpick, dab a bit of light corn syrup on the side of the candy melt and adhere two candy eyes.
2. Line a 9 x 13-inch baking pan with wax paper. Place the white chocolate chips or candy melts in a microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Stir and continue to microwave at 30 second, then 15 second, intervals until the chocolate is melted and smooth. Spread the chocolate in the prepared pan. TIP: Grease an off-set spatula with Crisco to spread the chocolate. Don't worry about getting in the corners of the pan.
3. Immediately place the love bugs on the chocolate and gently press into the chocolate. Add some heart sprinkles, gently pressing into the chocolate.
4. For precise cuts, let the chocolate sit just until it's set. For candy melts, this will be more quickly, about ten minutes at room temperature. For white chocolate, it may take about 15 to 30 minutes if put in the fridge. Cut the pieces and let fully set another hour or so. I usually let candy melts set at room temperature and white chocolate in the fridge.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 197Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 32mgCarbohydrates: 24gFiber: 0gSugar: 23gProtein: 2g

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SUPPLIES:

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