From ARROWHEAD MILLS INGREDIENTS 1 Tablespoon dairy-free margarine 1 Tablespoon cocoa 1/2 Cup dairy-free semisweet chocolate chips 1 Tablespoon coffee flavored liquor or rum 3…
From HERSHEY’S
Makes 2 pounds candy bark
Try this recipe to give your Easter dessert some pizzazz. Sprinkle layers of flavor into this Easter bark with HERSHEY’S Premier White Creme Chips and CADBURY MINI EGGS. Perfect as a gift, in bags for Easter baskets, or just for yourself.
INGREDIENTS
Two (12-oz pkg.) HERSHEY’S Premier White Creme Chips, divided
One (10-oz. pkg.) CADBURY MINI EGGS Candy
2 tablespoons sprinkles, divided
DIRECTIONS
1.Line tray or cookie sheet with wax paper.
2.Place white creme chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
3.Spread half of melted chips (about 1 cup) onto prepared tray. Sprinkle Mini Eggs and 1 tablespoon sprinkles over melted chips. Drizzle remaining melted chips over surface; top with remaining sprinkles.
4.Place in freezer 5 to 10 minutes, or until firm. Break into pieces. Store in cool, dry place. Makes about 2 pounds candy.
Find this recipe and more holiday treats at hersheyland.com
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