White and Chocolate Easter Bark
Ingredients:
Yield/Serving Size: 16 pieces
Prep Time: 20 minutes
Cook/Bake Time: 25-30 minutes
Total Time: 45-50 minutes
- 200 g (8 squares) semi-sweet chocolate squares
- 200 g (12 squares) white chocolate squares
Tropical Bark
- 2 tbsp (15g) goji berries; divided
- 2 tbsp (30g) dried pineapple, thinly slices; divided
- 3 tbsp (40g) dried blueberries; divided
- 3 tbsp (20g) toasted coconut slices; divided
- 2 tbsp (20g) raw cacao nibs; divided
Candy Bark
- 3 tbsp (60g) chocolate petite eggs, halved; divided
- 3 tbsp (60g) spring M&M chocolate candy; divided
- 3 tbsp (60g) spring M&M peanut, halved; divided
- 2 tbsp (30g) semi-sweet chocolate chips; divided
- 2 tbsp (30g) white chocolate chips; divided
Directions:
- Cover 2 large, rimmed baking sheets with parchment paper.
- Chop the semi-sweet chocolate square into small even pieces. In a glass bowl set over a saucepan of gently simmering water, add the chopped chocolate, stirring occasionally, until it is almost all melted; do not let the bowl touch the water. Remove the bowl from the saucepan and stir the chocolate until it is completely melted.
- Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet-aim for about 1/4" thickness (it won't reach the edges).
- Sprinkle the tropical dried fruit and cacao nibs evenly over half the chocolate, followed by the candy on the other half. Lightly use your palms to press the toppings into the chocolate.
- Repeat process with the white chocolate square.
- Let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened or place the pan on a flat surface in the refrigerator to harden for about 15 minutes.
- Once the chocolate is completely hardened, use your hands to break it or a sharp knife to cut into preferred size pieces or shapes. Makes 8 pieces per baking sheet.
- Serve immediately, or cover in an air tight container and store at room temperature for up to 1 week.
Yield/Serving Size: 16 pieces
Thanks to @irene_matys