Ingredients
8 ounces semi-sweet chocolate, coarsely chopped (not chips) Ghirardelli works great!
8 ounces white chocolate, coarsely chopped (not chips)
1 cup assorted pastel Easter candies (crushed robin eggs, pastel M&Ms, Cadbury minis, etc.)
pastel sprinkles (optional)
8 ounces semi-sweet chocolate, coarsely chopped (not chips) Ghirardelli works great!
8 ounces white chocolate, coarsely chopped (not chips)
1 cup assorted pastel Easter candies (crushed robin eggs, pastel M&Ms, Cadbury minis, etc.)
pastel sprinkles (optional)
Steps
- Line a cookie sheet with parchment paper or spray with no-stick spray. Parchment paper is best.
- Crush up the candies and put them in a bowl. Don't crush them too much, look at the photo for reference.
- Melt the semi-sweet chocolate in microwave at half power or in a pan on the stove. For the microwave method - you MUST stir the chocolate every 30 seconds. Don't let it overheat.
- Pour the semi-sweet chocolate on the parchment paper and spread it with a rubber spatula. Chill at least 30 minutes in the fridge.
- Melt the white chocolate. Remove from microwave or stove and let cool at room temperature for about 15 minutes.
- Pour white chocolate onto the chilled semi-sweet chocolate. Spread it with your spatula.
- While it’s still wet, gently press crushed candies onto the chocolate. This is messy, but you can lick your fingers after you're finished!
- Cool in refrigerator for at least an hour.
- When it's hard and set, break it into pieces.