Melted chocolate bars provide the base for this easy Easter candy bark that contains mini chocolate malted eggs and pastel sprinkles. After a few minutes in the freezer, the bark is ready to chop into bite-sized pieces.
Makes about 18 pieces
Active Time: 5 min.
Total Time: 20 min.
3 (1.55- oz) bars Hershey’s Milk Chocolate Bars, unwrapped
3 (1.55- oz) bars Hershey’s Cookies & Cream Bars, unwrapped
1 handful mini chocolate malted eggs
1 Tbsp pastel-colored sprinkles
Preheat the oven to 375°F. Line a baking sheet with waxed paper.
Lay the candy bars (alternating flavors) side-by-side on the prepared baking sheet. Place the baking sheet in the oven for 3 to 5 minutes, or just until the chocolate bars are melted. Remove the pan from the oven.
Use the tip of a skewer or knife to swirl the chocolates together. Press the eggs into the melted chocolate- scattering them all over. Sprinkle sprinkles on top too. Place the baking pan in the freezer for about 15 minutes (or until set). Use a knife to break apart the bark. Keep the bark in a covered container in the refrigerator or freezer until ready for munching.