Spring has sprung … though you wouldn’t have realized it last week in St. Louis after Mother Nature decided to drop another 10 inches of snow on us. But today, the snow has melted, the sun is shining, and the birds are chirping … finally!
There are so many lovely things about Spring, aren’t there? Near the top of my list … the colors.
Spring is pastel season. Lavender, baby blue, sunny yellow, Spring green, and pastel pink … they’re sweet, fresh, and vibrant … and they’re the exact colors that make my Spring candy bark pop!
Made with just two ingredients (hmm … can I technically call it a recipe?), my Spring candy bark is a quick and yummy treat perfect for a sunny afternoon treat … or perhaps an Easter basket or two.
Spring Candy Bark
- 12 ounces Baker’s premium white chocolate baking squares
- 1 cup “Bunny Mix” M&Ms or other assorted candy, divided (see notes)
1. Line a baking sheet with parchment paper.
2. In a medium-sized, microwave-safe glass bowl, melt the white chocolate for 45 seconds. Using oven mitts, remove the bowl from the microwave, stir the chocolate, then continue to microwave in 20 second increments, stirring in between each, until the chocolate is completely liquid and smooth. Stir in 3/4 cup candy.
3. Spread the mixture on to the parchment-lined baking sheet to approximately 1/4-inch thickness. Sprinkle with remaining 1/4 cup candy. Refrigerate for about 30 minutes or until firm.
4. Break into pieces; serve or store in an airtight container in the refrigerator.
Notes: While I rarely specify which brand of ingredient I use in a recipe, I prefer to use Baker’s premium white chocolate baking squares for recipes that call for white chocolate as it’s the only one I can find that does not contain palm oil, which I try to avoid for both health and environmental reasons. Additionally, as mentioned, feel free to substitute different candy for the M&M’s; good choices for Spring would be jelly beans, “Robin’s Eggs,” or Cadbury “Mini-Eggs.”