Easter is upon us and it’s always a fun time for some special treats. I love Christmas and all but I think that the Spring colors make Easter baking even more fun. The boys are willing to do anything to get in the kitchen with me but the Spring colors seem to bring more excitement for them as well. This Macadamia Nut Easter Candy Bark has been a favorite of theirs to cook because of the swirling and of course the bright Easter candy.
Barks are made often in our house for gifts or candy platters because they are so stinking easy to make. They don’t heat up the kitchen at all and if I trusted the boys not to make 10 pounds at once they could really make this on their own. The flavor combinations are endless and depending on the ingredients barks are really inexpensive.
Macadamia Nut Easter Candy Bark
- 16 ounces vanilla candy coating
- 1/4 cup Macadamia nut pieces
- 1/4 cup mini Robin Eggs
- 1/4 cup Reese's Pieces Eggs
- 2 drops food coloring
- Line a 13"x9" dish or pan with wax paper overlappig the sides and set aside.
- Break apart vanilla candy coating and place in microwave safe bowl.
- Cook in microwave for 30 seconds, stir, and repeat until melted.
- Reserve 1/8 cup and pour the rest onto the lined dish, spread evenly.
- Add two drops of food coloring to the reserved vanilla candy coating and mix.
- Spoon the colored vanilla candy coating randomly over the white chocolate
- With the tip of a knife, swirl the two together.
- Sprinkle the nuts over the chocolate, followed by the candy.
- Lightly press everything down into the vanilla candy coating.
- Place in the refrigerator until firm (about 45 minutes).
- Lift out of the pan using the wax paper as handles and cut into pieces to serve or give as gifts.