Introduction

Raspberry Cheesecake Chocolate Bark is a delightful treat that combines creamy white chocolate with tangy raspberry and rich cheesecake flavors. This colorful bark is studded with vanilla cookie gems and soft mini marshmallows, making it a fun and festive snack perfect for any occasion.

The image shows multiple square pieces of a pink dessert arranged on a white marbled surface. Each square has one visible layer, which is a smooth pink base filled with small white and red candy pieces, including heart-shaped sprinkles and tiny round beads, creating a bumpy texture on top. The pink layer looks glossy and slightly soft, with the white pieces embedded inside and some red decorations scattered across the surface. The squares are evenly spaced with clean edges, showcasing the dessert's bright pink and red color contrast against the light background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds White Candy Coating
2 Tablespoons Paramount Crystals
Pink oil-based Food Coloring
8 oz Vanilla Cookie Gems
4 oz Soft Micro Mini Marshmallows
1/4 teaspoon Raspberry Super-Strength Flavoring
1/4 teaspoon Cheesecake Super-Strength Flavoring
Sprinkles of your choice
White edible glitter

Instructions

Step 1: Melt the white candy coating in 30-second intervals, stirring between each, until fully melted and fluid. Be careful not to scorch the chocolate.
Step 2: Add pink oil-based food coloring to the melted chocolate until you reach your desired shade.
Step 3: Stir in the raspberry and cheesecake flavorings thoroughly to distribute the flavors evenly.
Step 4: If the chocolate thickens and becomes less fluid after adding flavorings, stir in two tablespoons of paramount crystals and melt in 30-second intervals until smooth again.
Step 5: Fold in the vanilla cookie gems and soft micro mini marshmallows, mixing until all pieces are fully coated.
Step 6: Pour the chocolate mixture onto a parchment-lined half sheet pan and spread evenly with an angled or silicone spatula.
Step 7: While the chocolate is still wet, sprinkle your choice of sprinkles over the surface to fill any gaps.
Step 8: Let the bark set at room temperature for 15 minutes. When nearly set, score the bark into bite-sized pieces using a dough cutter or knife.
Step 9: Allow the bark to set completely for another 10–15 minutes, then cut all the way through along the scored lines.
Step 10: Finish by lightly spraying white edible glitter over the bark for a beautiful sparkling effect.

Tips & Variations

Use a silicone spatula to spread the chocolate smoothly and evenly for a professional look.
Substitute raspberry or cheesecake flavoring with other fruit or dessert flavors to customize your bark.
Try different cookie pieces or add nuts for extra texture.
To enhance flavor, gently toast the marshmallows before adding them to the chocolate.

Storage

Store the chocolate bark in an airtight container at room temperature for up to 2 weeks to maintain freshness. Avoid refrigeration, as moisture can cause the chocolate to bloom. When ready to enjoy, let it come to room temperature if stored in a cool place.

How to Serve

The image shows nine square pink treats arranged in three rows on a round white marble plate. Each treat has a thick, slightly textured pink layer with embedded small white mini marshmallows and is topped with a scatter of small red and white heart-shaped sprinkles. The plate is set against a bright pink surface with scattered mini marshmallows, a small white bowl filled with more heart sprinkles, and a white and pink striped spoon resting beside the bowl. The overall look is colorful, festive, and sweet. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white chocolate instead of candy coating?

Regular white chocolate can be used, but it requires careful tempering to prevent blooming. Candy coating is formulated to melt smoothly and set firmly without tempering, making it easier for bark recipes.

What if I don’t have paramount crystals?

Paramount crystals help thin and smooth the chocolate coating. If you don’t have them, try using a small amount of vegetable shortening, adding gradually while melting to achieve similar fluidity.