Double Layered Chocolate Easter Bark
Servings Prep Time
12people 15minutes
Cook Time
45minutes
Servings Prep Time
12people 15minutes
Cook Time
45minutes
Ingredients
Instructions
  1. 1. Create a double boiler with a large pot and a glass bowl that can withstand high temperatures. Add a third of water to the pot and set the temperature to medium high to get the water boiling.
  2. While the water is boiling, line a cookie sheet with parchment paper.
  3. Once the water has boiled, place 6 of the wafers in the glass bowl over the heat. Melt down wafers by constantly stirring them. Once these wafers have been melted continue to add wafers 6 at a time until 6 are left. Remove double boiler from heat and melt the remainder of wafers.
  4. Spread one half of the melted chocolate onto the parchment-lined cookie sheet and place into the fridge to chill for 10 minutes. Put the bowl of melted chocolate back over the water of your double boiler to keep the chocolate warm.
  5. Place 5 caramels into a glass bowl with a teaspoon of milk and place into the microwave for 15 seconds. Stir until melted, and continue this process until all of the caramel is melted. If the caramel is not completed melted, add a half a teaspoon more of milk until smooth. Let the melted caramel cool for 3 minutes.
  6. Once the chocolate has chilled and the caramel cooled, spread three-quarters of the melted caramel over the chocolate and put back into the fridge for 10 minutes to chill. Make sure to leave a bit of a border so the caramel does not seep out the edges.
  7. Once the chocolate and the caramel have chilled, spread the remainder of the melted chocolate over the melted caramel on the cookie sheet and place back into the fridge for 2 minutes to cool slightly.
  8. Drizzle the remainder of the caramel over the top layer of chocolate with a spatula or a spoon.
  9. Place the candy covered chocolate eggs evenly over the chocolate. Use the sprinkles to fill in the empty spaces.
  10. Place the cookie sheet back into the fridge for 10 minutes to chill.
  11. Use parchment paper to break the decorated sheet of chocolate and caramel into pieces. Place pieces into a container lined with parchment paper on one layer. If more than one layer is needed to keep the bark chilled, place parchment paper in between layers. Cover, and store in the fridge to keep cold until ready to serve.
Recipe Notes

If you have a double boiler, you may use it instead of a large pot and high temperature glass mixing bowl.

You may also choose to melt the caramels over a double boiler if you do not wish to use the microwave.

If you do not wish to have a double layer of bark, you will only need 10 caramels to drizzle over the melted chocolate for decoration. Please ignore steps 6 and 7 as well.