In high school, I wore sandals…with nylons…in Cleveland February…on purpose.
It was the 90′s. (For six months.) It was also Valentine’s Day, and I had bought a pink, spring skirt from Express that only.looked.right.with.sandals. (I still hate these problems.)
I think there were clumps of ice stuck to my shoes/feet by the time I made it to my car in the far student parking lot.
Sometimes I’m just glad I’m a grown-up with more sense than this. There are taxes to pay and dishes to wash…but at least I can do this in snow boots.
I only tell you all this because I think my Easter outfit might involve a near sandals and snow situation, and it’s taking up a good portion of my worry brain.
This is really the only excuse I have for what happened here.
It’s melted, spread thin and covered with a generous heap of Easter candy. This looks like…the mix bag of candy bars (Twix, Milky Way, Snickers and Three Musketeers) plus pastel colored m&m’s plus salty peanuts…and a drizzle of white chocolate, for good measure.
I know…this is a lot of chocolate.
It hardens, and is easy to break into crazy shaped pieces. It’s really this simple…which is totally trouble.
I made a similar bark after Halloween, with all the candy that was leftover when it hurricaned during trick-or-treat. I really tell you this so you know…you could definitely just steal candy out of your kids’ baskets to make this after Easter morning.
You could also make it for the Easter baskets. Or for your face/sanity, which isn’t exactly in the play nice with others Easter rule book…but probably still somehow acceptable. Because you’re a grown-up. With outfit anxiety. Whatever.
PS: There’s enough to share anyway.
Easter Candy Bark
1 pound milk chocolate, melted
1 cup chopped assorted candy bars
1 cup m&m’s
1/2 cup peanuts
2 ounces white chocolate, melted
Melt milk chocolate. (I do this in the microwave, on 50% power, stirring every 30 seconds.) Pour chocolate onto a baking sheet lined with aluminum foil, and spread chocolate thin, across the entire baking sheet. Immediately, drop candy bars, m&m’s and peanuts onto wet chocolate. Refrigerate until the chocolate has begun to harden, about 30 minutes. In a clean bowl, melt white chocolate. Drizzle over bark and return to refrigerator. Let sit to harden, ideally overnight. The chocolate should then pull easily up from the foil, and be broken into smaller pieces. Store in the refrigerator, in an airtight container.