Ingredients
- 5- 4 oz Ghirardelli premium white chocolate bars broken into smaller pieces
- ½ cup mini cadbury eggs roughly chopped
- ½ cup tiny pretzel twists broken into smaller pieces
- Assorted sprinkles
- Gel food coloring: green yellow, red
Instructions
- Line an 11x7 baking sheet with parchment paper and set aside.
- Melt the white chocolate bar using a double boiler over low heat or in a microwave using a low setting. Make sure to stir every 30 seconds and to not overheat it otherwise it may seize up and thicken.
- Once it is melted, set aside about 3 tablespoons each of the melted chocolate into 3 separate ramekins. Place 1-2 drops of a different colored food coloring into each ramekin and stir it together. Use separate spoons so the colors do not blend.
- Pour the plain melted white chocolate onto the prepared baking sheet and spread it out into a rectangle.
- Immediately drop small spoonfuls of each of the colors on top of the melted white chocolate, or just drizzle it on in alternating colors. Use a skewer to make swirls. (It doesn’t have to be perfect, it will be covered with mini cadbury eggs, pretzels, and sprinkles. It just adds a nice touch of color.)
- Decorate the top of the bark with the chopped mini cadbury eggs, pretzel pieces, and sprinkles.
- Place the bark in the refrigerator for 15-30 minutes to set completely.
- When ready to serve, break it apart into pieces with your hands or use a knife to slice it into bars.
Notes
Make sure not to spread the white chocolate onto the parchment paper too thin. You want it to be slightly thick so that it can hold the mini cadbury eggs and pretzels in place when it hardens.
Use any color food coloring you like. You only need 1-2 drops, a little goes a long way.
Use a high quality premium baking white chocolate that melts easy and one that tastes good. I do not recommend using candy melts for these.
STORING
Store leftovers on the counter in an airtight container for up to 2 weeks. Store in an airtight container in the refrigerator for up to 1 month or freeze for up to 2 months.
Store leftovers on the counter in an airtight container for up to 2 weeks. Store in an airtight container in the refrigerator for up to 1 month or freeze for up to 2 months.