Easter Mm Bark Food

M&M® EASTER EGG CHOCOLATE BARK

Steps:

• This is an easy recipe, but here's a good tip: You should work fairly fast after the chocolate has melted. So, if the kiddies are helping out, move them along. The chocolate will start to harden after a few minutes, so have everything ready to go before you start as far as ingredients, and utensils you are using.
• Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.
• Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.
• Quickly add the remainder of the chopped chocolate to the bowl and stir briskly until melted and shiny. It's ok if there are a few small unmelted pieces.
• Place 3 ramekins/bowls and place about a 1/4 cup or a couple of dollops of chocolate in each one. Add some gel using a toothpick to swirl into the chocolate and repeat with other colors and mix with chocolate well with a spoon quickly for the next steps.
• Pour the remainder of the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
• Start by picking a color and spooning it over the chocolate in random drizzles, then repeat with the other two. Grab a tooth pick or end of a spoon handle and start swirling your pretty designs.
• Add your M&M's® all over your chocolate, the follow with sprinkles.
• Let the bark harden completely at room temperature, about 1 hour.
• If you need to speed up the process, refrigerate for a few minutes. Don't leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will "sweat" or even crack when brought to room temperature.
• Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

EASTER TOFFEE BARK

Steps:

• Heat oven to 325°F.
• Place crackers in single layer on foil-covered baking sheet sprayed with cooking spray.
• Bring butter and sugar to boil in medium saucepan on medium heat; cook 4 to 5 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over crackers; immediately spread to completely cover crackers.
• Bake 8 to 10 min. or until topping is hot and bubbly; cool.
• Melt white chocolate as directed on package; pour over crackers. Spread to evenly cover crackers. Top with candy-coated chocolate pieces; press gently into melted chocolate with back of spoon.
• Refrigerate 1 hour. Break into squares.

EASY EASTER BARK

Steps:

• Line a small baking sheet with parchment paper (about a 7"x10"). If you want to double the recipe, use a large baking sheet.
• Melt semi-sweet chocolate in a microwave safe bowl or using a double boiler. If you're using a microwave, melt in 30 second increments, mix well and repeat.
• Pour onto the baking sheet and spread as evenly as you can; you do not have to go edge to edge.
• Melt the white chocolate the same way as the semi-sweet.
• Pour on the baking sheet and spread it out covering most or all the semi-sweet chocolate. TIP: Allow it to cool in the fridge for about 5-10 minutes, before starting with the white chocolate if you don't want the chocolate colors to blend.
• Immediately add any toppings you want, lightly pressing down if needed to get them to stick into the chocolate.
• Chill in the fridge for about 25 minutes until set.
• Place paper on a cutting board and chop into desired sizes and shapes.
• Store, well-sealed, for a 7 to 10 days on the counter in a room no more than 70F, in the fridge for a few weeks, or in the freezer for a few months!