The Washington Post

White Chocolate Unicorn Bark

White Chocolate Unicorn Bark 24.000

Jennifer Chase for The Washington Post

Nov 27, 2017

White chocolate provides a simple canvas for making this fun and colorful treat. Feel free to use whatever candy, sprinkles and colors you have on hand.

To read the accompanying story, see: For those who think white chocolate isn’t ‘real’ chocolate, have we got bars for you.

Make Ahead: The bark needs to set for at least 2 hours, and up to overnight. It keeps, stored in an airtight container in the refrigerator, for up to 1 week.


Servings:
24 pieces

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 pieces

Ingredients
  • Food coloring gel in 4 or 5 colors (such as yellow, blue, green, purple and/or red)
  • 1 to 2 teaspoons sprinkles of varying colors and sizes
  • 1 tablespoon mini marshmallows, coarsely chopped
  • 1 to 2 tablespoons gummy candy or jelly beans (optional)
  • 12 ounces good-quality white chocolate, such as Callebaut, coarsely chopped

Directions

Set out all the mix-in ingredients (coloring, sprinkles, mini marshmallows, candy) in separate bowls. Line a baking sheet with parchment or wax paper. Heat the white chocolate in a microwave-safe bowl on HIGH in 30-second bursts until melted, stirring each time.

Divide the melted white chocolate among 4 or 5 small bowls; add different food coloring a few drops at a time to each bowl, stirring well to combine. The gel colors can be quite strong, so start light and add more as needed.

Drop spoonfuls of the different-colored chocolates onto the prepared baking sheet in puddles, making sure they are close enough to one another that one big puddle starts to form.

Use a skewer or a toothpick to swirl the colors as you like, taking care not to muddle them too much. Gently shake the baking sheet from side to side to help the chocolate sit in an even layer and fill in any gaps.

Decorate with sprinkles, marshmallows and candy, if using. Leave the chocolate to set in a cool place for about an hour or up to overnight, until hard. Cut it into angled pieces for serving or storing.

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Recipe Source

Adapted from a recipe at BBCGoodFood.com.

Tested by Kara Elder.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (3)

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Nutritional Facts

Calories per piece: 90


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 10mg 0%

Total Carbohydrates: 8g 3%

Dietary Fiber: 0g 0%

Sugar: 7g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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