White Chocolate Easter Bark Food

WHITE CHOCOLATE EASTER BARK

Steps:

• Prepare a baking sheet by lining with parchment paper. If you wish, use a ruler and pencil to draw an 8×10 inch rectangle in the center of the parchment paper, then flip the paper over so the pencil lines are touching the baking pan.
• Place 12 oz of the white chocolate in a medium sized microwave safe glass bowl. Place the bowl in the microwave, then begin heating up the chocolate incrementally for 30 seconds on HIGH. Stir the chocolate with a spatula and repeat heating in 30 second increments 2-3 more times, stirring between, until the chocolate is mostly melted. Remove from the microwave, add the remaining white chocolate to the bowl and stir constantly until all the chocolate is melted and is smooth.
• Spread the chocolate onto the parchment lined baking sheet, using a spatula to spread it into an even layer. Scatter the mini egg candies and let it sit at room temperature until firm, about 2 hours. You can also speed up the process and let it chill in the refrigerator for 20 minutes to harden.
• Use a knife to cut or break the bark into pieces.

WHITE CHOCOLATE HOLIDAY BARK

Steps:

• Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
• Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
• Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
• Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.

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.

WHITE CHOCOLATE EASTER BUNNY BARK

Steps:

• Line a 11x7-inch baking pan with parchment paper. Make sure parchment paper is long enough to be able to pull bark out of pan, once set.
• Line the prepared baking pan with speculoos cookies, making sure there are no gaps between each cookie.
• Melt white chocolate according to package instructions. Pour over cookies. Smooth top using an off-set spatula.
• Place cereal, jelly bird eggs, chocolate kisses, chocolate wafer cookies, and mini jelly bird eggs on top of the melted white chocolate. Place in refrigerator to set, 10 to 15 minutes.
• Remove bark from the pan by gently pulling on parchment paper. Break into pieces.