Strawberry Heart Bark

Melt semisweet chocolate in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.

Melt white chocolate in a separate microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.

Line a baking sheet with parchment paper. Pour semisweet chocolate on the parchment paper; spread into a large rectangle. Drizzle white chocolate over the semisweet chocolate in lines and zigzags. Swirl chocolates together into a marble pattern using a toothpick or skewer.

Scatter conversation heart candies over chocolate. Scatter freeze-dried strawberries and pink sprinkles in the remaining gaps. Let stand at room temperature for about 20 minutes.

Refrigerate chocolate bark until firm, about 30 minutes. Break into large chunks.