Birthday Cake Chocolate Bark

Needed:

• 1 lb Maggie Lyon milk chocolate

• 1/4 lb Maggie Lyon white chocolate

• Rainbow sprinkles

How To:

1. Milk Chocolate Layer

   Heat the chocolate in the microwave on half heat, stirring every 15 seconds, or in a double boiler while stirring, until smooth. Spread the milk chocolate evenly into a lined pan to fully reach each side and corner. This will begin to firm up a bit while you prepare your white chocolate but don’t let it set completely. If the first layer sets too much, the layers will eventually separate.

2. White Chocolate Layer

   Melt the white chocolate while stirring, in either the microwave at half heat for 15 seconds at a time or in a double boiler. Pour the white chocolate layer over the milk chocolate layer, moving from one side to the other. This second layer will be thinner, and you will want to spread it lightly, swirling the white chocolate over the milk chocolate. Do not fully integrate or mix the two types of chocolate.

3. Use the sprinkles to coat the bark evenly across the top.

   After decorating, cool the bark completely and let the chocolate and sprinkles completely set.

4. Break The Bark Into Pieces

   This bark is best if you have time to cool it at room temperature, which can take several hours. Once completely cooled, simply snap the chocolate into smaller pieces. If you have any handy, rubber gloves are great for this task to keep the chocolate from melting.

How to store chocolate bark:

Like most chocolates, bark is best stored in a sealed container in a cool place. Store at room temperature. If stored properly, this bark should last about 2 -4 months, making it perfect for gifting!