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Easter Candy Bark
Servings:
Serves 12 as an appetizerPrep Time:
8 minutesCook Time:
2 minutes
Ingredients
3 (4.4-oz.) white chocolate bars
1 cup mixed Easter candy (mostly chocolate), such as malted milk eggs, candy-coated chocolates and jellybeans
2 Tbsp. rainbow or pastel sprinkles, divided
Directions
Line a baking sheet with parchment. Using a serrated knife, finely chop the white chocolate. In a medium microwave-safe bowl, microwave white chocolate in 30 second intervals for about 2 minutes, stirring in between, until melted and smooth.
Meanwhile, if desired, roughly chop any larger pieces of Easter candy. To melted white chocolate, stir in 1 tablespoon sprinkles and a pinch of salt. Pour melted white chocolate onto parchment, using a spatula to spread into a thin even layer.
Scatter remaining 1 tablespoon sprinkles on white chocolate and then scatter candy on top, pressing any larger pieces gently to stick. Refrigerate until set, then break into pieces.
Nutrition
| Nutritional Facts | |
| Servings | Serves 12 |
| Base Nutrients | |
| Calories | 274 kcal (14%) |
| Calories from Fat | 126 kcal (0%) |
| Total Fat | 14 g (22%) |
| Saturated Fat | 8 g (40%) |
| Cholesterol | 2 mg (1%) |
| Sodium | 38 mg (2%) |
| Total Carbohydrates | 36 g (12%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 2 g (3%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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