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.
- 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
Place chocolate in a double boiler over medium. Cook, stirring constantly, until melted. Remove from heat, and stir in coconut oil.
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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