Place raspberries in a small microwave-safe bowl and microwave 1 minute. Crush berries to make the puree. If you want to remove the seeds, press the puree through a strainer. Set aside.
In a medium-sized bowl combine the butter, condensed sweetened milk, raspberry puree, and raspberry flavoring. Beat with a mixer to mix well. There may be a few clumps of butter that are ok.
Add 2 cups of powdered sugar and beat until well combined.
Add in a 1/2 cup at a time and keep beating until the mixture is no longer sticky and easy to handle. For the last cup or so you may have to add it by hand or with a spoon or knead it in by hand. The mixture will be too thick for the mixer.
Shape the raspberry cream into heart shapes or balls and place on a lined sheet pan. Place in the freezer for an hour or overnight.
After, the raspberry cream hearts are chilled. Place the chocolate into a saucepan and heat over low heat until melted and smooth.
Dip each of the chilled hearts into the chocolate and let the excess chocolate run off. Place on the silicone lined sheet pan and let harden. You can speed up this process by placing them in the refrigerator.
Once the chocolate sets, place the vanilla bark into a saucepan and heat over low until melted and smooth. Drizzle the white chocolate over the raspberry cream hearts. Return to the refrigerator to set.
After the chocolate has hardened, place the chocolate raspberry cream hearts into a container with a lid and store in the refrigerator. You can freeze them for longer storage.
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