Say hello to spring with this festive, lolly-covered chocolate bark. Whether you’re brightening up an Easter basket or looking for a colourful DIY to share with loved ones, these eye-popping creations are sure to leave a lasting impression.
The approach for this recipe is deliciously easy: Simply embellish a canvas of melted candy wafers with the seasonal sweet treats of your choosing—from jelly beans to confetti sprinkles and nonpareils—in a variety of delightful pastel hues. You’ll also want to have a handful of metal cookie cutters on hand to help mould the chocolate bark into your desired shapes. If you’re gifting these cheery treats, just slip them into cellophane bags and tie them off with a ribbon for a finished look.
Pastel Bunny Bark
Makes five pieces
You will need:
- Assorted lollies (such as pastel jelly beans, Easter-mix candy corn, and sprinkles)
- 100 grams each of white, blue, pink, and yellow candy melting wafers
- 5 metal rabbit-shaped cookie cutters
- Aluminum foil
- Baking sheet
- Cellophane bags (optional)
- Ribbon (optional)
To begin, remove the lollies from their packaging and ensure they’re readily accessible.
Place each colour of candy wafers into separate microwave-safe bowls. Heat each bowl in 30-second intervals until the candy is melted and can be stirred until smooth.
Lay a cookie cutter in the center of a small sheet of aluminum foil. Fold and scrunch the foil tightly around the edges of the cookie cutter shape.
Using your finger, smooth the foil on the inside of the cookie cutter to ensure the chocolate will lay flat. Repeat with remaining shapes, then place the prepared cookie cutters on a baking sheet.
Using spoons, dollop alternating colours of the melted candy wafers into the prepared cookie cutters.
Shake the baking sheet gently to level the melted chocolate. Using a toothpick, swirl the colors together to create a marbled effect.
Sprinkle your assorted lollies and sprinkles on top of the melted chocolate inside the cookie cutters. Once you’re satisfied with the appearance of each figure, transfer the entire baking sheet to the refrigerator to allow the chocolate to set.
When the candy is firm, gently remove the aluminum foil and push the chocolate through the bottom of the cutter. If the bark won’t budge, gently bend the edges of the cookie cutter outward until the chocolate is released.
To present, place the chocolate bark in cellophane bags and tie with a ribbon—or nestle your treats directly inside an Easter basket.
All photographs by Heather Baird.
Heather Baird is an accomplished painter and photographer, but her passion is creating eye-popping, mouthwatering desserts. She writes about her adventures in the world of creative dessert-making on her award-winning blog, SprinkleBakes. She is the author of the new desserts book, Sea Salt Sweet, and her previous baking book, SprinkleBakes: Dessert Recipes to Inspire your Inner Artist was published in 2012. Heather lives in Knoxville, Tennessee, with her husband Mark and two mischievous pugs, Biscuit and Churro.