Dark Belgian chocolate and Rice Krispie bark covered with swirled dark & white and topped with a medley of Easter chocolate, candy, sprinkles, marshmallows and more.
plus 2 ounces
600 grams best-quality dark chocolate, chopped or callets
50 grams Rice Krispies (or other puffed rice cereal)
180 grams best-quality white chocolate, chopped or callets
About 8 turquoise candy melts
such as Wilton brand, chopped, OR few drops AmeriColor Sky Blue gel paste colour plus Flo-Coat (see Sweetapolita's Notes)
Variety of Easter candy
such as mini filled chocolate bunnies, marshmallow bunnies, white chocolate m & m candy, candy-coated mini eggs, Peeps, etc.
Sprinkles of choice
Line a baking sheet with a silicone baking mat or parchment paper.
In a medium microwave-safe bowl, heat 10 ounces (300 grams) of the dark chocolate in 20-second bursts, stirring well after each interval, until the chocolate is almost melted but still has some solid pieces. Stop heating and stir until smooth--this can take a few moments (see Sweetapolita's Notes). Stir in the rice cereal until combined, and use a small offset palette knife to spread the mixture onto the prepared baking sheet in a very thin layer. Let sit until slightly firm, about 30 minutes. In the meanwhile, prepare your candy toppings (unwrap foil-covered chocolate, etc.).
Using the same tempering method, heat the remaining dark chocolate and stir until smooth. Spread the chocolate overtop of the first layer. Temper the white chocolate (this only takes about 50-60 seconds), including the candy melts if using. If using gel paste to colour, combine the Flo-Coat and gel paste in a small bowl and stir into the tempered white chocolate. Pour the tempered and tinted white chocolate into a few lines across the dark chocolate, and swirl with a toothpick.
While the dark and white chocolate are still soft, add all of your candy toppings. Let sit until completely set, about 2 hours, and then cut into wedges using a large, sharp knife. Store at room temperature.