Easter Candy Bark
- 26 ounces white chocolate
- 8 Peeps, chopped
- 1 cup assorted pastel-colored Easter candies (such as M&Ms and Reese's Pieces)
Line a baking sheet with foil, shiny-side up; smooth out the creases.
Cut the Peeps with a knife or kitchen shears into eighths. Crush the candies by placing them in a resealable bag and gently rolling a mug or rolling pin over the bag. It's fine if some of the candies are left whole.
Create a double boiler by putting a glass or metal bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Add the chocolate and stir until melted and smooth. Do not overheat the chocolate or it will seize.
Remove the bowl from the pan and wipe the condensation from the bottom. Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
Press the chopped Peeps and crushed candies into the chocolate, arranging them so each bite has a mix of flavors, colors and textures. Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.