Ingredients
Units
Scale
- 2 10 oz bags of Ghirardelli white chocolate candy melts (20 oz total)
- 1/2 cup M&Ms, pastel
- 1/2 cup mini Robin Eggs candies
- 1/4 cup sprinkles (Easter blend)
Instructions
- Preheat the oven to 200°F. Line a half baking sheet (18-in. by 13-in.) with parchment paper.
- Melt the chocolate. Spread the white chocolate candy melts evenly on the prepared baking sheet. Bake for about 7 minutes, or until melted enough to spread smoothly.
- Add toppings. While the chocolate is still warm, sprinkle the M&Ms, mini Robin Eggs, and sprinkles evenly over the top. Lightly press them in so they stick.
- Let it set. Allow the chocolate to cool at room temperature until fully hardened. For faster setting, place the baking sheet in the freezer for about 10-15 minutes.
- Break into pieces. Once set, remove the bark from the baking sheet and break it into bite-sized pieces.
- Serve or store. Enjoy immediately, or store in an airtight container at room temperature for up to a week.
Notes
- Storage: Store the bark in an airtight container at room temperature for up to a week. If your kitchen is warm, keep it in the refrigerator to prevent melting.
- Freezing: For longer storage, freeze the bark in a sealed container for up to 2 months. Let it come to room temperature before serving.
- Topping ideas: other candy topping ideas include jelly beans, crushed pretzels, or other favorite Easter candies.
- Prep Time: 13 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 159
- Sugar: 18.6 g
- Sodium: 25.2 mg
- Fat: 9.5 g
- Saturated Fat: 5.5 g
- Carbohydrates: 19.3 g
- Protein: 1.7 g
- Cholesterol: 5.9 mg
