Instructions
Start by melting the white candy coating using 30 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid. Once the chocolate is melted, add in the pink oil based food coloring until a desired shade is reached.
Next, add the raspberry and cheesecake flavoring. Mix thoroughly to ensure all flavors are evenly distributed into the chocolate.
When mixing in the flavoring the chocolate can start to become thicker and not as fluid. If this occurs, add two tablespoons of paramount crystals to your chocolate and melt for 30 second intervals, or until the paramount crystals have fully melted.
Once the chocolate is smooth, mix in the vanilla cookie gems and the soft micro mini marshmallows. Mix until all pieces are fully coated.
Then, pour onto a parchment lined baking sheet and spread into an even layer using an angled or silicone spatula. This will fit a perfectly thick layer onto a half sheet pan.
While the chocolate is still wet, add the sprinkles of your choice. For this recipe we used pink hearts and mini hearts. Make sure to fill any blank spaces there may be in the bark with more sprinkles if needed.
Allow the bark to set up at room temperature for 15 minutes. When the chocolate is almost completely set up, use a dough cutter or knife to score the bark.
Set aside for another 10-15 minutes to set up completely. Use your dough cutter or knife to cut all the way through the bark into bite sized pieces.
To finish off, you can add an edible glitter such as jewel dust in a pump and spray to your heart's content. A little goes a long way.
Store in an airtight container for up to 2 weeks for optimal freshness.
