Bunny Bark Candy
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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)
  1. Line a cookie sheet with parchment paper or spray with no-stick spray.  Parchment paper is best.
  2. Crush up the candies and put them in a bowl.  Don't crush them too much, look at the photo for reference.
  3. 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. 
  4. Pour the semi-sweet chocolate on the parchment paper and spread it with a rubber spatula.  Chill at least 30 minutes in the fridge.
  5. Melt the white chocolate.  Remove from microwave or stove and let cool at room temperature for about 15 minutes.
  6. Pour white chocolate onto the chilled semi-sweet chocolate.  Spread it with your spatula.
  7. 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!
  8. Cool in refrigerator for at least an hour. 
  9. When it's hard and set, break it into pieces.