Instead of storing extra Easter candy, make this great recipe for Gourmet Chocolate Easter Candy Bark. Fun, unexpected, great to share or freeze for later.
*I had a few issues with the white chocolate and in my research learned it can seize (turn granular and dry) easily; it’s supposedly the most persnickety of the chocolate family. Ensure the white chocolate you use does not contain stabilizers to prohibit from melting and also ensure you do not attempt to thin the chocolate once it’s melted with any liquids which will cause it to seize (I had no problem adding the flavoring but did when putting a bit of milk in). More than drizzling I found ‘stringing’ small amount of the melted chocolate worked well and gave a less refined look to contrast to the lovely, composed gourmet candies.