Ice Cream Sundae Bark

Ingredients

20 maraschino cherries, cut in half
24 ounces white candy melts, almond bark, or melting wafers
3 tablespoons chopped peanuts
3 tablespoons sprinkles (you can use rainbow-colored candy coated chocolate sprinkles, jimmies, or nonpareils)

Line a cookie sheet with parchment paper.
Set maraschino cherry halves on a few layers of paper towels and pat them dry.
Allow cherries to air dry for at least 10 minutes then pat dry again and set aside.
Pour white candy melts into a large microwave-safe bowl.
Heat in microwave on high power, for 30 second increments, stirring after each until melted.
Spread white chocolate in a thin, even layer on parchment paper-lined baking sheet.
Immediately arrange maraschino cherries over top, spacing them out evenly.
Then toss chopped peanuts and sprinkles over top.
Refrigerate tray of bark for about 10 minutes just until candy hardens.
For chocolate topping, combine vanilla ice cream and powdered sugar in a small microwave-safe bowl.
Heat on high power for 20 seconds. Remove and stir.
Add chocolate chips and stir to combine. Heat for another 10 seconds on high power.
Let bowl sit in microwave for 3 minutes then remove and stir until chocolate melts until it becomes shiny.
Let chocolate topping cool for 5 minutes.
Then pour into a small zip top bag and snip the tip off one end of the bag.
Squeeze bag and drizzle chocolate over tray of white chocolate bark.
Let chocolate dry for at least 15 minutes before breaking bark into pieces.
Serve and enjoy.
Store in an airtight container for up to 5 days.