The kids will have fun helping make this easy bark to adorn our Faerie Crown Cake or as a yummy treat for an Easter basket.
- Prep time 5 minutes
- Total time 35 minutes
- Portion size 16 servings
- 1 1/2 cup good-quality white chocolate chips
- 1/2 teaspoon each pink and yellow paste food colouring (approx)
- 1 1/2 teaspoon each pastel-coloured sprinkles, nonpareils and jimmies
Line 8-inch (2 L) square cake pan with parchment paper. Set aside.
In microwaveable bowl, microwave chocolate on high, stirring every 20 seconds, until melted. Divide chocolate among 3 bowls. Tint 1 bowl with pink food colouring; tint second bowl with yellow food colouring. Add up to 1/2 tsp more food colouring if necessary to reach desired shades.
Dollop white chocolate by heaping 1 tbsp, leaving gaps in between, in prepared pan. Fill gaps with alternating dollops of pink- and yellow-tinted chocolate. Tap pan on counter to spread evenly. Bark should be 1/4 inch thick. Using toothpick or butter knife, swirl to create marble effect.
Scatter coloured sprinkles, nonpareils and jimmies over top. Refrigerate until firm, 30 to 45 minutes. Using sharp knife, cut into 16 triangles. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Tip from The Test Kitchen: Jelly beans, rock candy, sparkling sugar and confetti candy are also great options for sprinkling on the bark.
Get the recipe: Faerie Crown Cake
Nutritional facts Per serving: about
- Sodium 17 mg
- Sugars 13 g
- Protein 1 g
- Calories 107
- Total fat 6 g
- Potassium 46 mg
- Cholesterol 1 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
- Calcium 3