Easy Easter Candy Bark Food

EASTER CANDY BARK RECIPE

Steps:

• Line a 9x13 baking pan with parchment paper.
• Put chocolate pieces into a microwave safe bowl. Microwave on half power for 60 seconds, then mix well.
• Microwave again in bursts of 30 seconds, stirring well after each. Repeat the process, until the chocolate is completely melted.
• Pour the chocolate into the prepared pan and spread into an even layer. You want about rectangle about 10x15-inches max (so your chocolate doesn't get too thin).
• Sprinkle the whole and crushed mini eggs over the chocolate.
• Sprinkle the easter sprinkles over the chocolate.
• Chill until completely set, about 1 hour.
• Break into pieces and enjoy.

EASY EASTER CANDY BARK

Steps:

• Prepare a baking sheet with a lip. Put parchment paper in the bottom so everything comes out easy.
• Follow the directions on the Almond Bark package for melting in a large bowl.
• Melt each color of Wilton Candy Melt each in a separate bowl per package directions.
• Pour the white almond bark on top of the parchment paper. Pour and swirl each color of Wilton Candy Melt throughout using a toothpick of straw.
• Now add Easter candy, sprinkles or anything else your heart desires. Allow to cool for at LEAST an hour or two.
• Use a mallet to break up the candy bark into different size pieces. Enjoy!

EASTER CANDY BARK RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Place a large heatproof bowl over a medium pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Add the chopped chocolate to the bowl and stir until fully melted, about 5 minutes.
• Pour the melted chocolate mixture onto the baking sheet. Use a spatula to smooth the chocolate into an even layer about ¼-inch (6 mm) thick. Sprinkle the melted chocolate with your toppings of choice.
• Sprinkle with sea salt.
• Freeze until firm to the touch, at least 20 minutes.
• Break the bark into pieces and serve.
• Enjoy!

EASTER CHOCOLATE BARK

Steps:

• Break the chocolate into a large heatproof bowl. Bring a pan of water to a simmer, then sit the bowl on top. The water must not touch the bottom of the bowl. Let the chocolate slowly melt, stirring now and again with a spatula. For best results, temper your chocolate (see tip).
• Meanwhile, lightly grease then line a 23 x 33cm roasting tin or baking tray with parchment. Put three-quarters of the mini eggs into a food bag and bash them with a rolling pin until broken up a little.
• When the chocolate is smooth, pour it into the tin. Tip the tin from side to side to let the chocolate find the corners and level out. Scatter with the smashed and whole mini eggs, followed by the freeze-dried raspberry pieces. Leave to set, then remove from the parchment and snap into shards, ready to pack in boxes or bags.