Have your tools and equipment at the ready before you begin.

Line a baking sheet with parchment paper.

Lightly crush the dehydrated strawberries so there’s some small and some large pieces. Set aside.

In three separate bowls, melt the ruby, white, and dark chocolate chips. Once all the chocolate is melted, you will need to work quickly.

With a large spoon, spread the melted ruby chocolate evenly over the baking sheet in a loose line. Repeat with the melted white and dark chocolate and separate, clean bowl scrapers so the colors of chocolate don’t combine, so each are somewhat touching. (Refer to photos.)

Sprinkle the dehydrated strawberries and dried blueberries all over the melted chocolate.

Using the pointy end of a clean wooden spoon, gently pull it through the chocolate, creating a zigzag/swirl pattern, so that the three chocolates combine slightly. (See photos.)

Separate the Mother's Valentines cookies so you can see the X and O and puppy shapes clearly, and place them over the areas of dark chocolate (they seem to show up more clearly on the dark chocolate).

Slide the baking sheet with parchment and chocolate into the freezer for 15 minutes, or the refrigerator for 30 minutes until the bark is hard set.

Once the chocolate is cold and hard set, break the bark into large pieces with your clean hands or tap gently with a kitchen mallet/rolling pin.

Separate pieces into gift bags with a ribbon and seal tightly, or add to an airtight container. Keep out of warm areas and tightly closed for up to a week. Note: Since the cookies are frosted, we found that the bark was still good to eat a month after making this bark, but YMMV.

Freeze up to six months for longer storage. Let it sit on the counter for 15 minutes before biting into it.