Since spring is officially here that means Easter is always right around the corner. And right around the corner it is – can you believe Easter is this Sunday? It seems really early this year, but even though Easter seems early, I’ve been buying Easter candy for weeks now. Starburst jelly beans and Whopper Robin Eggs have to be my all-time favorite Easter treats. Since I had an extra bag of Robin Eggs at home, I decided to make some Robin Egg Candy Bark. I used semi-sweet chocolate on the bottom, white chocolate on the top, and then sprinkled chopped up Robin Eggs all over. This is such an easy and delicious treat to make and looks really pretty with all the pastel colors. Enjoy!
- 8 ounces semi-sweet chocolate chips
- 8 ounces white chocolate chips
- 2 tsp vegetable oil, divided
- 1 cup malted Whopper Easter eggs, roughly chopped
- In a microwave-safe bowl, place semi-sweet chocolate chips and 1 tsp of vegetable oil. Microwave for about 2 minutes, checking and stirring chocolate after 1 minute, being sure not to over-heat. Once chocolate is thoroughly melted, spread with a spatula on parchment paper. Place in refrigerate to allow to set.
- Meanwhile, place white chocolate chips in a microwave-safe bowl with 1 tsp vegetable oil. Microwave for about 2 minutes, checking and stirring chocolate after 1 minute. With a spatula, spread white chocolate on top of semi-sweet chocolate trying to keep both layers even (don’t worry if white chocolate melts semi-sweet chocolate a little). Immediately, sprinkle malted Easter eggs over the top, pressing lightly into chocolate. Allow to set.
- Once chocolate bark is completely set, break into pieces. Enjoy immediately or store in refrigerator.