Indulge in the delightful flavors of the holiday season with our "Christmas in Florida" Chocolate Bark recipe. This unique twist on traditional chocolate bark captures the essence of the festive season with a tropical flair. Bursting with vibrant colors and a medley of flavors, this sweet treat is a perfect treat for your friends and family!
Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 24 pieces
Ingredients:
- 8 ounces Merckens Cocoa Lite Candy Melts
- 16 ounces Merckens Light Blue Candy Melts
- 16 ounces Merckens Rainbow White Candy Melts
- 1.5 lbs Peter’s Caramel
- Jingle Jangle Sprinkle Mix
- 4oz Toasted Coconut
Tools:
- A half sheet pan (9x13)
- Parchment paper
- 3 silicone spatulas (one for each color of candy melts)
- 2 forks (one for caramel, one for making waves)
- A cutting board
- A knife
Instructions:
Step 1: Melt all of the Cocoa Lite Candy Melts in a microwave-safe bowl in 30-second increments at half power, stirring after each increment. Repeat this process until the chocolate is about 90% melted and then keep stirring until all of the chocolate is melted. (Alternately, you can melt your chocolate in a double boiler)
Step 2: Cover a large, rimmed baking sheet with parchment paper. Use a silicone spatula to spread the Cocoa Lite Candy Melts evenly over the baking sheet. Aim for about ¼″ thickness. Then put in the fridge on a flat surface for about 15 minutes, or until it is completely set.
Step 3: Melt the Light Blue, and Rainbow White Candy Melts in separate microwave-safe bowls in 30-second increments at half power stirring after each one. Repeat this process until the chocolate is about 90% melted and then keep stirring until all of the chocolate is melted. (Alternately, you can melt your chocolate in a double boiler)
Step 4: At the same time, you can melt the caramel in a microwave-safe bowl in 30-second increments at half power stirring after each increment
Step 5:
- Take the sheet pan of set Cocoa Lite Candy Melts out of the fridge. Smooth Light Blue Melts in a long strip along the length of the pan, aiming for 1/2in wide x 12in long (cover all the Cocoa Lite Melts underneath).
- Drizzle caramel in a line next to the blue melts (same measurements, and covering the Cocoa Lite Melts below). Then smooth the Rainbow White Melts along the pan with the Rainbow White Melts overlapping about half of the caramel.
- Take the fork and use it to swirl the Rainbow White Melts and caramel to make little waves. Then sprinkle the top of your waves with Toasted Coconut (try to avoid getting any in the blue) and lightly add sprinkles over all of the melts and caramel.
- Repeat the process until you have a sheet pan filled with the alternating strips of melts, caramel, and toppings, then place pan in the fridge on a flat surface to let set for about 15 minutes.
Step 6: Once set, pull the chocolate out of the fridge. Transfer the bark to a cutting board by picking up the parchment paper from your baking sheet. Cut along the strips where the blue melts meet the rainbow white ones (to make strips of “beach”). And then cut each long strip into bite size pieces.
Step 7: Enjoy!
