Active Time: 10 Mins
Total Time: 2 Hours 15 Mins
Yield: Serves 12
You’ve got a ton of extra Easter candy, so use it. Using hollow chocolate bunnies as a base, this bark is rich and silky and features as many textures as it does toppings—chewy, crunchy, sweet, sour, and creamy. Don’t skip the refrigeration, or else the chocolate won’t solidify.
Ingredients
- 16 ounces chocolate (from 2 large hollow chocolate bunnies)
- 1 tablespoon coconut oil
- Assorted Easter Candy (such as Peeps, halved Cadbury Crème Eggs, chopped candy-coated chocolate eggs, and jelly beans)
How to Make It
Step 1
Place chocolate in a double boiler over medium. Cook, stirring constantly, until melted. Remove from heat, and stir in coconut oil.
Step 2
Spread chocolate mixture evenly on a 15- x 10-inch rimmed baking sheet lined with parchment paper. Scatter or place desired Easter candy toppings on melted chocolate. Chill at least 2 hours. Break bark apart in large chunks.
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