Robin Egg Easter Bark (Print version)
Creamy white chocolate bark with robin egg candies, pale blue swirls, and a crisp malted crunch in every piece.
# Ingredients:
For the bark
01 -
16 oz (450 g) white chocolate bars, chopped, or white candy melts
02 -
1 teaspoon neutral oil, only if needed for thinning
03 -
3 oz (85 g) light blue candy melts
04 -
1 1/2 cups (210 g) robin egg malted milk candies, half whole and half chopped
05 -
2 tablespoons pastel sprinkles
06 -
1 small pinch flaky salt, optional
# Instructions:
01 -
Line a rimmed baking sheet with parchment paper. Make room in the refrigerator for the tray before you start melting chocolate.
02 -
Place half the robin egg candies in a zip-top bag and tap them with a rolling pin until roughly broken. Keep the remaining candies whole.
03 -
Microwave the white chocolate in a dry bowl in 20-second bursts, stirring after each burst, until mostly melted. Stir until smooth. Add the oil only if the chocolate is too thick to spread.
04 -
Pour the melted white chocolate onto the parchment and spread it into a rectangle about 1/4 inch thick.
05 -
Melt the blue candy melts in short bursts. Drizzle over the white chocolate and drag a toothpick through the surface a few times to marble it.
06 -
Immediately scatter on the whole and chopped robin eggs, sprinkles, and flaky salt. Press gently so the toppings settle into the soft chocolate.
07 -
Refrigerate for 30-45 minutes, or until fully firm. Lift the bark from the pan and break into pieces by hand.
# Good to know:
01 -
Setting time is about 30-45 minutes and is not included in cook time.
02 -
Use dry bowls and utensils because water can make melted chocolate seize.
03 -
Store airtight in a cool place for up to 1 week.