Easy Candy Bark
A quick no-bake candy bark made by melting chocolate, spreading it on a sheet, topping with chopped candy bars, and drizzling with white chocolate.
Equipment
- Microwave-safe Bowl
- Microwave
- small cookie sheet
- wax paper
- sandwich bag
- Refrigerator
Ingredients
Ingredients
- 1 cup 145 g chocolate melts(see note)
- 1/4 cup 46 g white chocolate melts(see note)
- 1 cupassorted chocolate candy bars
Instructions
Instructions
- Place 1 cup (145 g) chocolate melts in a microwave-safe bowl. Microwave at 50% power in 30-second increments, stirring between each increment, until the chocolate is fully melted and smooth.
- Line a small cookie sheet with wax paper. Spoon the melted chocolate onto the sheet and spread it into an approximately 7 × 5‑inch rectangle—don’t spread it too thin.
- Chop or break 1 cup assorted chocolate candy bars into bite-sized pieces. Evenly sprinkle the candy pieces over the melted chocolate, then press them lightly so they stick.
- Put 1/4 cup (46 g) white chocolate melts in a microwave-safe bowl. Microwave at 50% power in 30-second increments, stirring between each, until the white chocolate is melted and smooth.
- Transfer the melted white chocolate to a small sandwich bag, snip a tiny corner from one tip, and drizzle the white chocolate over the bark.
- Chill the tray in the refrigerator until the chocolate is completely set (about 20–30 minutes). Remove the wax paper and break the bark into pieces.
Notes
You can also use chocolate chips and white chocolate chips for this, but it will melt in your hand faster than wafers will.
I recommend using Ghiradelli chocolate melts (sold in the baking section next to the baking chocolate). These come in bags in milk, semi-sweet, and white flavors. Alternately you can use almond bark or Candiquik.
If you’re using chocolate chips and have trouble with them melting, add about 1 teaspoon vegetable oil or shortening while melting (1/4 teaspoon for the white chocolate).
I recommend using Ghiradelli chocolate melts (sold in the baking section next to the baking chocolate). These come in bags in milk, semi-sweet, and white flavors. Alternately you can use almond bark or Candiquik.
If you’re using chocolate chips and have trouble with them melting, add about 1 teaspoon vegetable oil or shortening while melting (1/4 teaspoon for the white chocolate).