Ingredients

The following ingredients have 4 Servings
  • 12 ounce bag of white chocolate chips (I use Nestle)
  • 1/4 cup assorted colors of candy melt wafers (I used Wilton (link in the notes below))
  • coconut oil

Instruction

  • Put the white chocolate chips into a microwave safe bowl or measuring cup.
  • Put each color of candy melt into a separate little cup or baggie. I added a small dab (about 1/4 tsp) of coconut oil to each color which helps make it more fluid for swirling.
  • The goal here is to melt everything so it is all smooth and molten at the same time. I first microwave the white chocolate for a minute, then set aside. I put the colored chocolate in for about 30 seconds each and stir or squeeze the baggies to melt completely. Put back anything that hasn't completely melted into the microwave for a few seconds at a time. Don't overheat or the chocolate can seize up.
  • When everything is melted and smooth, pour the white chocolate out onto a parchment lined baking sheet, and spread it out to a rectangle about 8x10 to 9x12.
  • Drop, drizzle, or squirt the colored chocolate on top of the white. If you are using baggies you will need to snip a small hole in the corner of each. Add as much or as little as you like, the effects will vary. I dropped some in dots, and drizzled others.
  • Take a chopstick or other similar implement and pull it through the surface of the bark, swirling all over. Don't forget to get all the edges. You can swirl a lot or a little.
  • Put the whole tray into the fridge to firm up.
  • When the chocolate is completely hardened, (give it an hour and then check,) cut it into pieces with a heavy knife.
  • Store at room temperature or in the refrigerator.