Description
Swirled dark and white chocolate bark with colorful gummies, sour candy crunch, and candy eyes.
Ingredients
Scale
- 16 oz (454 g) dark chocolate, finely chopped and divided
- 6 oz (170 g) white chocolate, finely chopped and divided
- 1 cup (160 g) small orange, green, and purple gummy candies
- 1/3 cup (55 g) sour fruit candy crunch or finely chopped sour candy
- 2 tbsp (24 g) small candy eyes
- 2 tbsp (20 g) orange and purple sprinkles, optional
Instructions
- Line a 13×18-inch (33×46 cm) rimmed tray with parchment and organize all toppings before melting the chocolate.
- Melt three-quarters of the dark chocolate gently. Remove from heat and stir in the reserved dark chocolate until smooth.
- Repeat the process with the white chocolate in a separate dry bowl.
- Spread the dark chocolate into a thin 10×14-inch (25×36 cm) rectangle.
- Drizzle white chocolate in narrow lines and drag a skewer through in alternating directions.
- Immediately add the gummies, sour crunch, candy eyes, and optional sprinkles, leaving open areas of chocolate visible.
- Let set in a cool room for 45–60 minutes, or refrigerate briefly until firm.
- Break into about 24 shards and store airtight with parchment between layers.
Notes
Prepare every topping before melting chocolate and use small, dry gummy pieces so they adhere securely to the unset bark.