This post has been sponsored by American Greetings. All thoughts and opinions are my own.
Easter's just around the corner and I've got some awesome holiday inspired desserts to share with you like this Easter truffle bark. I loaded my truffle bark with the fun pastel colors associated with Easter along with festive candies. I'm pretty pleased with how it turned out too. The center is a rich, creamy ganache. It's firm enough to hold together, but still have the perfect creamy consistency that I can't get enough of.
You know when you're a kid and you would get excited for a card because you anticipated there was money in it? Well, as an adult you just know that there is no money in the card. I love to include a little treat with the cards I give. It's not money, but it's better. I made it with love and creativity just for you.
I was shopping at Target this weekend and they seriously have the cutest cards. I saw one for the hubby that was sassy, that I have to go back and get. He was with me and I didn't want to ruin the surprise. He'll definitely giggle when he gets it and might even blush.
I'll admit, I'm a card collector. I save every single card that I get. I have boxes that are full of them. It's probably safe to say that I'm a pack rat, but there are some really sweet notes in those cards. Every now and then I'll look through them and reminisce. I have cards from my hubby when we were still young and in college, from having my baby boy five years ago, and even graduating. So yeah, I think I need them.
This is a great simple, but stunning recipe to make to give away with a hard. It literally only takes four ingredients to throw together. You'll need white chocolate candy melts, milk chocolate chips, heavy cream, and Easter candy. If you choose to add a little more pizzazz, add some bright sprinkles in or a drizzle of colored candy melts, but that's totally unnecessary! After it hardens up, cut it into chunks and pack it into treat bags. The bark needs to be chilled because it is filled with ganache which is made with heavy cream, so you may have some cracking in the white chocolate when cutting. I really like the ganache sort of peeking through though. It adds a little contrast and says, "hey, I'm homemade!"
My absolute favorite flavor associated with Easter is malted milk. Those malted milk candies I used on the bark are SO addictive! I'll eat some and before you know it, I find myself making cookies, cheesecakes, and anything else I can think of with malted milk because I'm hooked. You'll probably see a stretch of malted milk recipes on the blog now.
If you want to mix it up and use a several simple recipes, I have you covered. I have quite the selection. For starters, there's mocha no bake cookies, butterbeer fudge, butterfinger bites, and a ton more easy recipes.
- 2 + 1/2 cups white chocolate candy melts, divided
- 11.5 oz bag (about 2 cups) milk chocolate chips
- 1/2 cup heavy cream
- 1/3 cup Easter candy
- 10 pieces bright pink candy melts, optional
- 10 pieces turquoise candy melts, optional
- 2 T. festive sprinkles, optional
Line an 8x8 baking pan with tin foil.
Add 1 and 1/4 cups white chocolate candy melts in a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is completely melted.
Pour the melted white chocolate into the prepared baking sheet. Spread out and make sure it reaches the edges and corners. Set aside to harden.
In the same microwave-safe bowl, add in the milk chocolate chips and heavy cream. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the ganache is completely fluid. It will take a little work to get the heavy cream incorporated into the chocolate. Let the ganache sit for about 10 minutes until it has cooled down some.
Pour the ganache on top of the white chocolate. Spread out evenly over the white chocolate layer. Place in the fridge and let it sit until it has cooled completely and thickened. This will take about 20 minutes.
In a microwave-safe bowl, add in the remaining 1 and 1/4 cups of white chocolate candy melts. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is completely melted.
If you choose to use the colored candy melts, add each color in a sandwich bag. Microwave for 30 seconds and pinch the candy melts to mix them. Microwave for another 30 seconds and pinch the candy melts again. Make sure there are no bits of chocolate left. Cut small corners out of the sandwich bags.
You'll need to work quickly now. Pour the white chocolate on top of the ganache. Spread it out evenly over the ganache. Be sure to take it to the edges. Give it a tap to make sure it evenly distributed.
If you're using the colored melts, drizzle the colors on top of the white chocolate. Using a toothpick, gently swirl them around without disturbing the ganache. Work quickly. Tap the pan on the counter to even out the chocolate.
Add the Easter candy of your choice. I used malted milk candies and candy coated chocolate.
Add the sprinkles. Set aside to harden completely. I placed mine in the fridge overnight to harden and let the ganache thicken. Remove from tin foil and cut into pieces.
Place pieces into a treat bag and tie with a pastel ribbon. Store in the fridge!