- 2 c. of your Favorite Easter Candies
- 2 c. Semi-sweet or Milk Chocolate Chips
- 1 c. Bright White Candy Melts
- 1 c. Light Pink Candy Melts
- 1 c. Bright Pink Candy Melts
Chop the Easter candies into small pieces, or place them in a zipper-topped bag, seal it, and crush them with a hammer or kitchen mallet. Set aside.
Put the chocolate chips in a large microwave-safe container and heat in 30-second intervals until melted, stirring every 30 seconds. Set aside. Repeat with each color of candy melts.
Line the cookie sheet with the silicon baking mat for easy candy removal. Pour the melted chocolate chips onto the center of the baking mat, and use the offset spatula to spread the chocolate into a rectangle about 1/4 inch thick.
Put spoonfuls of the candy melts on top of the melted chocolate. Use the bamboo skewer or chopstick to swirl the colors around. Don't worry if some chocolate gets swirled in there too.
Scatter the chopped or crushed Easter candy pieces evenly over the surface of the swirled chocolate. Lightly press the down into the melted chocolate with the palm of your hand.
Drizzle any remaining white, pink, or hot pink candy melts over the top of the Easter candy using a spoon.
Allow the chocolate bark to sit until hardened. If you have room in your fridge, this step will go much faster. Gently peel the hardened chocolate bark from the silicone baking mat, place it on a cutting board, and chop it into 2" chunks using a sharp knife.
Because it’s loaded with so much yummy Easter candy, a little of this chocolate bark goes a long way! You can get six servings that are perfectly sized for gift giving from a single batch. My favorite way to package it is in white mini pails (not food safe!) that have been lined with pastel-colored cellophane bags (food safe!) The cellophane bags can hold a lot of candy, so you might need to trim the extra length from the top of the bag with a pair of sharp scissors.
Chop the Easter candies into small pieces, or place them in a zipper-topped bag, seal it, and crush them with a hammer or kitchen mallet. Set aside.
Put the chocolate chips in a large microwave-safe container and heat in 30-second intervals until melted, stirring every 30 seconds. Set aside. Repeat with each color of candy melts.
Line the cookie sheet with the silicon baking mat for easy candy removal. Pour the melted chocolate chips onto the center of the baking mat, and use the offset spatula to spread the chocolate into a rectangle about 1/4 inch thick.
Put spoonfuls of the candy melts on top of the melted chocolate. Use the bamboo skewer or chopstick to swirl the colors around. Don't worry if some chocolate gets swirled in there too.
Scatter the chopped or crushed Easter candy pieces evenly over the surface of the swirled chocolate. Lightly press the down into the melted chocolate with the palm of your hand.
Drizzle any remaining white, pink, or hot pink candy melts over the top of the Easter candy using a spoon.
Allow the chocolate bark to sit until hardened. If you have room in your fridge, this step will go much faster. Gently peel the hardened chocolate bark from the silicone baking mat, place it on a cutting board, and chop it into 2" chunks using a sharp knife.
Because it’s loaded with so much yummy Easter candy, a little of this chocolate bark goes a long way! You can get six servings that are perfectly sized for gift giving from a single batch. My favorite way to package it is in white mini pails (not food safe!) that have been lined with pastel-colored cellophane bags (food safe!) The cellophane bags can hold a lot of candy, so you might need to trim the extra length from the top of the bag with a pair of sharp scissors.
