Go Back
+ servings
Gourmet Chocolate Easter Candy Bark on baking sheet
Print

Gourmet Easter Candy Bark

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.
Course Dessert
Cuisine American
Keyword Easter candy bark, Easter chocolate bark, leftover Easter candy dessert
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings 16 baking sheet of candy bark
Calories 350kcal
Author Toni Dash

Ingredients

  • 1 pound quality Bittersweet Dark Chocolate (I used Scharffen Berger)
  • 4-8 ounces White Chocolate*
  • 1/8 teaspoon natural Raspberry flavoring
  • Pink food coloring (I use natural India Tree Dyes which are vegetable based)
  • 1 pound assorted Easter candy

Instructions

  • Prepare a baking sheet with sides by covering with parchment or wax paper. Assemble Easter candy.
  • Chop bittersweet chocolate and place into a metal bowl over a pot of gently boiling water, or in the top of a double boiler, or in a glass bowl to melt in a microwave (if your microwave offers that setting). Melt chocolate and pour onto prepared baking sheet. Using a spatula smooth over the entire sheet.
  • Place Easter candy in chocolate ensuring the bottom of each candy is secured into the chocolate. Place tray into the refrigerator.
  • Using the same options in step 2, melt the white chocolate. If desired add the raspberry coloring and flavoring and stir to fully combine.
  • Remove the chilled bark from the refrigerator and drizzle the white chocolate over the top of the bark. Chill until solid. Break into pieces (or cut with a sturdy knife) and serve. May be kept in the refrigerator sealed for up to a week and wrapped well and frozen in the freezer as well.

Notes

*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.

Nutrition

Calories: 350kcal | Carbohydrates: 36g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 6mg | Sodium: 31mg | Potassium: 222mg | Fiber: 3g | Sugar: 28g | Vitamin A: 75IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 3.7mg