Courtesy of our friends Stacie and Meghan at the podcast Didn’t I Just Feed You?!
This is one of our favorite last-minute Easter treats to make for friends, or as a faster way to use up all that candy after Easter. Your Little Sous can melt the chocolate and do most of the work of spreading and sprinkling, but you’ll need a heavy, sharp knife for chopping the finished bark.
Didn’t I Just Feed You?! is a weekly podcast about feeding our families—because, man, kids need to eat a lot. Co-hosts Stacie Billis and Meghan Splawn dive deep into everything from picky eating to meatballs, the joys of dining out with kids to real-life wellness for families, all with a mission to make family meal time more fun and less stressful for busy parents.
Armed with culinary prowess, practical advice, a microphone, and guest experts ranging from celebrity chefs to everyday parents in the trenches (you know, the real experts), Stacie and Meghan make life as the family cook easier. Or at least funnier.
- 1 bag (12 ounces) dark or semi-sweet chocolate chips
- 2 bags (12 ounces each) white chocolate wafers
Optional Easter candy toppings
- Candy coated chocolates
- Jelly beans
Line a baking sheet with parchment paper. In the microwave, melt the dark chocolate in a microwave-safe bowl using 30-second intervals of high heat, stirring between each interval, for a total of 1½ minutes. Set aside.
Also in the microwave, melt the white chocolate in a microwave-safe bowl using 30-second intervals of high heat, stirring between each interval, for a total of 2 minutes. Set aside.
Spread the dark chocolate into a roughly shaped 13″ x 9″ rectangle on the prepared baking sheet using an offset spatula.
Pour the melted white chocolate over the dark chocolate and spread into an even layer roughly the same size as the dark chocolate.
Sprinkle the chocolate with the toppings, starting with the sprinkles first, and adding smaller items before the larger ones.
Set the bark to cool at room temperature for 2 hours (or chill for 45 minutes in the fridge) until completely set.
Use a heavy, sharp knife to chop the bark into pieces or gently break the bark into large pieces. The bark will keep well in an airtight container for a week.