It doesn’t get more simple than this…
White chocolate (we like Trader Joe’s, it actually has cocoa butter in it)
Dark chocolate (optional, for drizzling)
Cover a cookie sheet with parchment paper. Melt the white chocolate in a double boiler or microwave (watch carefully, it can burn!), stirring frequently. Pour the white chocolate onto the parchment paper, using an offset spatula to smooth. Liberally sprinkle on raspberries. Melt a small amount (relatively) of dark chocolate. Drizzle the dark chocolate over the raspberries and white chocolate with a spoon. Let the chocolate set until hard; if you are impatient, you can just stash the bark in the freezer for half an hour or so).