Ingredients:
- 8 oz. semi-sweet chocolate, coarsely chopped
- 8 oz. white chocolate, coarsely chopped
- 1 cup assorted Easter candies (crushed robin eggs, pastel M&Ms, pastel sprinkles, etc.)
Directions:
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt semi-sweet chocolate using a double boiler or microwave. If using the microwave, stop and stir the chocolate every 20 seconds to help avoid seizing.
- Pour onto 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 and then decorate with candies.
- Allow bark to set at room temperature in a cool, dry environment — this usually takes around 45 minutes. Place in the refrigerator to set more quickly if needed.
- Once hardened, break into pieces as large or as small as you want.
