Swirled Chocolate Bark
This Swirled Chocolate Bark is such a fun Easter treat! You can enjoy it plain, or break it into small pieces and decorate cakes, cupcakes, etc. Print Recipe
- 10 oz chocolate candy coating (can substitute regular chocolate instead)
- 4-5 different colors of pastel candy coating, about 1 oz of each color
Line a baking sheet with waxed paper or aluminum foil.
Place the chocolate candy coating in a microwave-safe bowl, and place the colored candy coatings in small bowls, divided by color. Microwave the coatings one at a time in short intervals, stirring after every 30 seconds to prevent overheating.
Once all of the coatings are melted and smooth, pour the chocolate coating onto the prepared baking sheet. Spread it into a layer less than ¼-inch thick.
Drizzle the other colors on top of the chocolate in a random pattern. No need to be precise—just dip a spoon in the color and fling it around over the chocolate! Repeat until the chocolate is covered with a web of different colors.
Take a toothpick and swirl it through the bark, creating swirls of chocolate and pastel colors. Stop while you still have distinct swirls—too much swirling and the colors become muddy and indistinct.
Refrigerate the tray to set the coating, for about 20 minutes. Once set, remove it from the refrigerator and allow it to come to room temperature. (If you try to cut shapes out when it is cold, it is more likely to break.)
Use small cookie cutters to cut shapes out the swirled bark, or just break them into shards by hand. The bark can be made several weeks in advance.
Calories: 164kcal | Carbohydrates: 20g | Fat: 8g | Saturated Fat: 8g | Sodium: 8mg | Sugar: 20g