Go Back
–+ servings
A plate of festive patriotic bark on a decorative plate, topped with red, white, and blue sprinkles and candy. Surrounding the plate are scattered candies, a small bowl of colored candies, red striped straws, an American flag, and a red gingham napkin.
Print

White Chocolate Bark Recipe

This delicious Chocolate Bark is so adorable and perfect for any holiday. Add whatever candies you like to the colored meltaway chocolate.
Course Dessert
Cuisine American
Keyword Bunny Bark, Chocolate Bark, Chocolate Dessert, Easter dessert, Holiday dessert, Treats
Prep Time 15 minutes
Cook Time 18 minutes
Servings 24 servings
Calories 205kcal
Author Janine Waite

Equipment

  • Cookie Baking Sheet
  • Parchment Paper

Ingredients

Graham Cracker Toffee

  • 16 graham crackers
  • 1 cup brown sugar packed
  • 1 cup salted butter

White Chocolate Topping

  • 24 oz candy melt (Wilton) 2 packages
  • 2 tbsp shortening
  • food dye Optional if you want to have colored chocolate.

Topping

  • candy M&M's, Gummies, Sprinkles

Instructions

Graham Cracker Toffee

  • Preheat oven to 350 degrees F.
  • Line an 11 x 15-inch cookie sheet (with rim) with parchment paper.
  • Arrange graham crackers in a single layer. Each cracker should fit side by side with the other crackers. Break crackers in half to fit the whole baking sheet. Set aside.
  • In a medium saucepan, heat the butter over medium heat until melted. Add brown sugar to the butter and stir. Continue cooking until the mixture reaches a boil, stirring constantly.
  • Once it reaches a boil, keep stirring for 2 more minutes.
  • Remove from heat and pour over the graham crackers. Use a rubber spatula or spoon to spread the toffee evenly over the crackers.
  • Bake in the oven for 6-10 minutes or until the caramel is all bubbly. The toffee needs to be bubby to get the right consistency.
  • Cool graham cracker toffee before adding white chocolate

Chocolate Topping

  • Place Wilton Candy Melts in a microwave-safe bowl.
    Add 2 tablespoons of shortening to the chocolate melts.
    Incorporating a small amount of vegetable shortening into the chocolates before melting helps them achieve a smoother consistency and prevents them from seizing in the microwave.
  • Microwave the candy at 50% power or the DEFROST setting for 30 seconds. I found I could use full strength if I added the shortening.
  • Stir thoroughly in the bowl and continue to microwave in 30-second intervals.
  • With each interval, mix chocolate thoroughly.
  • When the chocolate mixture is half melted, you're getting close to done.
  • Keep cooking for 30 seconds. Mix thoroughly. When you have a few unmelted pieces left, your chocolate is done. Mix the chocolate, and the rest will melt as you mix.
    If you want to color your chocolate, add some drops of food dye at this stage.
  • Pour the smooth chocolate over the cooled graham cracker toffee.
  • Smooth white chocolate with a rubber spatula or the back of a spoon.
  • Add candies to the chocolate before it sets up.
  • Let cool and break the Easter Chocolate Bark with either a knife or your hands.

Nutrition

Serving: 24g | Calories: 205kcal | Carbohydrates: 24g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 144mg | Potassium: 31mg | Fiber: 1g | Sugar: 19g | Vitamin A: 236IU | Calcium: 17mg | Iron: 1mg