Ingredients

• 8 ounces semisweet chocolate, chopped
• 8 ounces white chocolate, chopped
• 1/2 cup conversation heart candies (such as Necco®)
• 3/4 cup freeze-dried strawberries
• 1 tablespoon pink sprinkles, or to taste

Instructions

1. Melt semisweet chocolate in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
2. Melt white chocolate in a separate microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
3. Line a baking sheet with parchment paper. Pour semisweet chocolate on the parchment paper; spread into a large rectangle. Drizzle white chocolate over the semisweet chocolate in lines and zigzags. Swirl chocolates together into a marble pattern using a toothpick or skewer.
4. Scatter conversation heart candies over chocolate. Scatter freeze-dried strawberries and pink sprinkles in the remaining gaps. Let stand at room temperature for about 20 minutes.
5. Refrigerate chocolate bark until firm, about 30 minutes. Break into large chunks.