Raspberry Bark

This is SOO up my alley, it’s amazing. I love that there’s no flour involved, and that’s wholesome besides being gorgeous and no doubt DELICIOUS.
  • 10 -16 ounces dark chocolate 
  • 6 - 8 ounces raspberries 
  1. Place a piece of parchment paper or foil on a flat tray. 
  2. Rub cookie cutters with oil. 
  3. Melt chocolate according to package directions. 
  4. Pour or spoon chocolate into cookie cutters (1 - 2 ounces per cookie cutter) reserving some for the topping. 
  5. Place raspberries upside down into the chocolate while it is still soft. 
  6. Chill for 30 - 60 minutes, until it solid enough to be removed from cookie cutters. 
  7. Drizzle remaining chocolate over the tops of the raspberries. 
  8. Chill in the refrigerator for another 30 - 60 minutes. 
  9. Store leftovers in the refrigerator. 
RECIPES >>  Raspberry Bark @premeditatedleftovers.com