Recipe courtesy of Trisha Yearwood
Painted White Chocolate Bark
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- Level: Easy
- Total: 1 hr 15 min (includes setting time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 0 g
- Sugar
- 33 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 102 mg
- Level: Easy
- Total: 1 hr 15 min (includes setting time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 384
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 0 g
- Sugar
- 33 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 102 mg
Ingredients
Directions
Special equipment:
a skewer or toothpick- Line a baking sheet with a silicone mat or parchment paper.
- Add the blue, pink, green and yellow candy melting wafers to separate microwave-safe bowls. Microwave each bowl separately for 30 seconds. Stir, then microwave for 30 more seconds or until just fluid. Melt the white chocolate chips in a separate microwave-safe bowl at 70 percent power for about 1 minute. If needed, microwave at 70 percent in 10-second intervals until fluid.
- Pour the white chocolate onto the silicone mat and spread thin with an offset spatula into a square or rectangle.
- Using a small spoon, drop and drizzle the assorted melted candy wafers over the top of the white chocolate. Then, take a skewer or toothpick and drag the color around to make swirls. Refrigerate to set up, about 1 hour.
- Break the chocolate bark into pieces and serve. Store in an airtight container.
