Valentines Treat Idea Fun & Easy Chocolate Snack Everyone Will Love - No-Bake

Instructions:

1. Line a large baking sheet with parchment paper or a silicone mat. Ensure the surface is completely dry, as even a drop of water can cause the chocolate to seize. Slightly crush the 1.5 cups of mini pretzels into bite-sized pieces, but leave some larger chunks for textural interest.
2. Fill a saucepan with 2-3 cm of water and bring it to a gentle simmer. Place a heat proof bowl over the top, ensuring the bottom of the bowl does not touch the water. Add 16 oz of finely chopped dark chocolate and 1 tsp of neutral oil to the bowl.
3. Stir the chocolate frequently with a rubber spatula until it is silky and glossy with no visible lumps. This usually takes about 5 minutes. Once melted, remove the bowl from the heat immediately to prevent overheating.
4. Pour the melted chocolate onto the prepared baking sheet. Use your spatula to spread it into an even layer about 0.5 cm thick. Work efficiently, as the chocolate will begin to set as it hits the cool air of the kitchen.
5. Immediately scatter the crushed pretzels over the wet chocolate, pressing them in very lightly so they adhere. Follow this with 0.5 cup of crumbled freeze dried raspberries, ensuring even coverage for a beautiful color contrast.
6. Melt the 2 oz of white chocolate in the microwave in 15 second intervals, stirring between each. Once fluid, use a spoon to drizzle it in long, sweeping motions across the bark. Use a toothpick to swirl the white chocolate into the dark if you want a more integrated look.
7. Sprinkle the 0.5 tsp of flaky sea salt over the top while the chocolate is still tacky. This ensures the salt stays put rather than bouncing off once the bark has hardened.
8. Let the bark sit at room temperature for 15 minutes, then transfer the tray to the refrigerator for 20 minutes until the chocolate is firm and matte. Once set, peel it off the parchment and break it into rustic, jagged pieces by hand.