- 16 ounces white chocolate
- 1 cup or
- 1/3 cup colorful milk chocolate Easter eggs, or other Easter candies
- Colorful pastel jellybeans, as needed
Using a double boiler, melt the white chocolate slowly. If using a microwave to melt the chocolate, make sure to use a microwave safe glass bowl and work in 20 second intervals, stirring in between until the chocolate is fully melted.
In a parchment lined 8x10 tray, pour the melted white chocolate. Evenly sprinkle toppings over the entire surface of the chocolate and lightly push down so they set within the chocolate.
Place in the fridge and allow to cool for 20 minutes, or until firm. Break into pieces and store at room temperature in an airtight container.
Chef’s Tip: Add to your spring and Easter charcuterie boards, store away for easy snacking, or double as a kid activity, involving them to add their favorite festive toppings. Some other topping suggestions to try: pistachios, walnuts, pastel colored sprinkles, and even edible flowers.