Chocolate Raspberry Bark by Cindyy Yang

Ingredients

• 340g (12 oz) dark chocolate chips or chopped bar
• 150g (1 cup) fresh raspberries
• 1 tbsp coconut oil (optional, for smoother melting)

Instructions

1. Line a baking sheet with parchment paper to ensure easy removal.
2. Melt the chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.
3. Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer about 1/4 inch thick using a spatula.
4. Scatter the fresh raspberries evenly over the top of the chocolate, pressing them down slightly so they set into the surface.
5. Place the tray in the freezer for at least 1 hour, or until the chocolate is completely firm and set.
6. Remove from the freezer, break the bark into irregular pieces with your hands, and serve immediately.