Easter Candy Chocolate Bark

Products Used
0
47
97
By Doughmesstic
Prep Time:
10m
Bake/Cook Time:
15m

Who says bark is just for the winter holidays?  Dress up this easy white and dark chocolate bark with malted Easter egg candies, chocolate Easter eggs, and a little color that everyone will enjoy!

Quien dijo que la corteza era solo para las celebraciones de invierno? Vista esta fácil corteza de chocolate blanco y oscuro con caramelos de pascua de malta, huevos de chocolate de pascua, y un poquitico de color que todo el mundo va a disfrutar!

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Ingredients

  • 12 ounces semisweet chocolate chips
  • 3 tablespoons Imperial Sugar Confectioners Powdered Sugar
  • 12 ounces white chocolate chips
  • 1 cup solid mini Easter egg candies, crushed
  • 1 cup malted milk Easter egg mini candies, crushed
  • Assorted colorful sprinkles
  • Gel food coloring, if desired

      Directions

      1. Heat chocolate in microwave in 30 second increments, stirring after each heating.  Once semisweet chocolate has melted, stir in confectioners sugar.
      2. In a separate bowl, melt white chocolate at 20 second intervals until smooth.  Remove 3 tablespoons and tint with gel food coloring, if desired.
      3. Pour semisweet chocolate onto parchment or wax paper. Use a knife or back of a spoon to make an even layer. Top with white chocolate, spreading evenly.  Quickly add sprinkles and crushed egg candies to melted chocolate bark, pressing as needed.
      4. If desired, drizzle with colored white chocolate.  Allow to cool until set.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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      Corteza de Chocolate con Caramelos de Pascu

      Products Used
      0
      47
      97
      Por Doughmesstic
      Tiempo de preparación:
      10m
      Tiempo de cocción / cocción:
      15m

      Quien dijo que la corteza era solo para las celebraciones de invierno? Vista esta fácil corteza de chocolate blanco y oscuro con caramelos de pascua de malta, huevos de chocolate de pascua, y un poquitico de color que todo el mundo va a disfrutar!

      Clasificación:
      Califíquelo usted mismo
      Blogger
      Member
      Products Used

      Ingredientes

      • 12 onzas chispas de chocolate semidulce
      • 3 cucharadas Imperial Sugar azúcar en polvo para confituras
      • 12 onzas chispas de chocolate blanco
      • 1 taza caramelos sólidos de pascua, aplastados
      • 1 tazas bolitas de pascua miniaturas de malta, aplastadas
      • Confeti de caramelo de muchos colores
      • Colorante de comida en gel, si así lo desea

      Direcciones

      1. Caliente el chocolate en el microondas en incremento de 30 segundos, revuelva después de cada calentada. Una vez que el chocolate semidulce este derretido, agregue el azúcar en polvo para confeccionar.
      2. En un envase separado, derrita el chocolate blanco en intervalos de 20 segundo hasta que esté suave. Remueva 3 cucharadas y agregue el colorante de comida en gel, si así lo desea.
      3. Vierta el chocolate semidulce sobre papel parafinado. Usando un cuchillo o la parta de tras de una cuchara para hacer una capa uniforme. Colóquele arriba el chocolate blanco, esparciendo de manera uniforme. Rápidamente agregar el confeti de caramelo y los huevos de caramelo de pascua, que han sido previamente aplastados, presionando como sea necesario.
      4. Si así lo desea, deje caer como llovizna el chocolate blanco coloreado sobre la corteza. Deje enfriar hasta que esté listo.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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