Ingredients
8ozsemi-sweet chocolate,coarsely chopped
8ozwhite chocolate,coarsely chopped
1cupassorted Easter candies,such as crushed robin eggs, pastel M&mM’, pastel sprinkles
Preparation
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Melt the semi-sweet chocolate. Use a double boiler or microwave. If using the microwave, stop and stir the chocolate every 20 seconds to help avoid seizing.
Pour onto the prepared baking sheet and spread out into a large rectangle.
Set in the refrigerator to chill for 20 minutes or until no longer wet-looking.
During this time, melt the white chocolate and let it sit for 5 to 10 minutes before pouring on top of the cold bottom layer. The high heat on the cold bottom layer may prevent the two layers from sticking together.
Spread the white chocolate into an even layer on top, then decorate with candies.
Allow the bark to set at room temperature in a cool, dry environment for around 45 minutes. If needed, stick it in the refrigerator to set.
Once hardened, break into pieces as large or as small as desired. Enjoy!
