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.Whether you're preparing a birthday party platter, creating homemade edible gifts or making a fun weekend dessert with the kids, this candy bark is a simple recipe with plenty of room for creativity. Experiment with different colours, toppings and festive themes to make every batch your own.Chocolate Bark is actually a sheet of chocolate covered with sprinkles, dried fruits and nuts, candies and gummies or even with pieces of chocolate. There is no specific pattern in embedding the toppings and it’s broken into chunky shards to serve.
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.