Rainbow Candy Bark
Fabulous and festive White Chocolate Melting Bark is a simple, quick and delicious recipe, perfect for a holiday treat. It’s a delightful way to jazz up your chocolate! This chocolate slab broken into shards is a crunchy and moreish snack or an attractive edible gift.
Servings: 6
Calories: 176kcal
Ingredients
- 1 cup white chocolate (125 grams)
- 1 tbsp Rainbow sprinkles
- 8 Rainbow gummies
- 12 Cadbury gems
- ½ tsp Oil
Instructions
- To make rainbow bark, firstly line a baking tray with parchment paper.
- Then break the chocolate into bits. Place the broken chocolate and oil in a medium heatproof bowl and mix together.
- Place the bowl over a pot of gently simmering water. Keep stirring until the chocolate is almost melted.
- Remove the bowl and keep stirring until the chocolate is completely melted.
- Alternatively, microwave the white chocolate in 30-40 seconds intervals, stirring after each round. Two or three rounds should do.
- Immediately pour the melted chocolate onto the parchment paper. Using a rubber spatula, spread it out evenly to about 1/4-inch thickness.
- Then place gummies and gems on top and gently press into the wet chocolate.
- Cover the rest of the white chocolate with sprinkles.
- Let the white chocolate firm up completely at room temperature for about 30 minutes.
- Then break it up into large pieces or cut with a sharp knife.
- Serve Rainbow Candy Bark immediately. Or store in an airtight container in a cool place.
Notes
- You can use almonds, cranberries, pistachios, pecans, crystallized ginger, walnuts, apricots, pumpkin seeds, semi-sweet chips, sunflower seeds, etc.
- Toast the nuts before using
- Sprinkle some sea salt over the nuts
- Store in an air tight container for up to 1 week.