White Chocolate Unicorn Bark Food

UNICORN BARK

Steps:

• Melt the white candy melt in the microwave according to the packet's instructions
• Lay a sheet of wax paper on a baking pan or cutting board
• Pour the white chocolate on the wax paper spreading it out.
• Place 4-5 drops of each food coloring randomly on the white candy melts and swirl the food coloring around with a skewer or a chopstick, anything slender.
• Generously shake your sprinkles on top.
• Add the popcorn.
• Let it harden and break into pieces.

WHITE CHOCOLATE UNICORN BARK

Steps:

• Measure all your ingredients into separate bowls. Heat the chocolate in a microwave-safe bowl in 30-sec bursts until melted, stirring each time. Or put it in a heatproof bowl set over (but not touching) a pan of simmering water (an adult should help with this bit). Stir frequently until the chocolate has melted smoothly.
• Pour the melted chocolate into four or five small bowls. Use the food colouring to dye the chocolate in the colours you like best. Food colouring can be very strong, so start by adding a tiny amount, mixing well, then add more if you like.
• Line a large tray or board with baking parchment and spoon the different coloured chocolates onto the parchment in puddles, in any order you like. The different colours should start to join up and become one big puddle.
• Use a skewer or a cocktail stick to swirl the colours together, but don't swirl too much, otherwise the colours will blend into one. Gently shake the tray from side to side to help the chocolate sit in an even layer and fill in any gaps.
• Decorate with your sprinkles, sweets and marshmallows. Leave the chocolate to set in a cool place, or overnight, until set hard. Then break it into pieces and place in gift boxes lined with baking parchment. Will keep in the fridge for up to a week.

WHITE CHOCOLATE UNICORN BARK

Steps:

• Line baking sheet with parchment paper or a silicone baking mat. Set aside.
• Add 4-ounces each of Vanilla Candiquik to four microwave-safe bowls. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15-second increments until Candiquik is completely melted.
• Add a few drops of blue candy color to one of the bowls of melted chocolate, mixing to the desired color. Do this with the pink and purple candy color, leaving one of the bowls as white chocolate.
• Spoon dollops of white chocolate onto the lined baking sheet. Follow this up with the blue, pink, and purple white chocolate creating a mosaic pattern; then drag a spatula through the chocolate creating a swirl; spread to about 1/4" thick.
• Immediately go crazy adding various colorful sprinkles, nonpareils, edible glitter, quins, whatever your unicorn heart desires. Place in refrigerator for 30 minutes or until chocolate has set.
• Remove White Chocolate Unicorn Bark from the refrigerator and break into pieces. Eat & Enjoy!

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.

UNICORN BARK

Steps:

• Put 1/4 pound each of white, blue, purple and pink candy melts in separate bowls. Melt in the microwave, stirring, until smooth. Stir a little white into each of the other colors to lighten them. Working quickly, spoon dollops of the different colors onto a parchment-lined baking sheet in a mosaic pattern, then drag a rubber spatula through the colors to swirl. Spread to about 1/4 inch thick and top with assorted sprinkles and/or edible glitter. Refrigerate until set, at least 30 minutes. Break into pieces.

VALENTINE'S DAY UNICORN BARK

Steps:

• Line a baking sheet with parchment paper and set aside.
• Place white chocolate in a microwave-safe bowl and microwave in 10-second intervals, stirring after each interval.
• Place candy melts in separate microwave-safe bowls and melt in the same way, stirring after each 10-second interval.
• Pour the melted white chocolate onto the prepared baking sheet and spread it out into a thick rectangular shape. Add dollops of melted pink and blue candy. Swirl the colors together using a clean spatula to create fun patterns.
• Add marshmallows, sprinkles, and heart candies while the chocolate is still melted. Refrigerate until set, about 2 hours. Break up bark into large, irregular pieces.