Cooktop Cove: How to make no-bake Easter candy macadamia bark
By Matt Jenner
With Easter just around the corner, it's time to start thinking of fun, creative and delicious ways to celebrate the holiday. Keep things sweet with this no-bake Easter candy macadamia bark. This colorful candy uses everyone's favorite Easter candies and repurposes them into a treat that kids love to eat and parents love to give as gifts. With only a handful of ingredients, this candy couldn't be simpler.
Although everyone knows Easter as one of the "sweetest" holidays, this recipe just calls for Robins Eggs and Reece's Pieces eggs, but you add your family's favorite into the mix. Along with the crunchy macadamia nuts and the sweet vanilla bark, this treat will give you a sugar rush just in time to help you find Easter eggs.
No-Bake Easter Candy Macadamia Bark
4-6
10 minutes
45 minutes
55 minutes
1 lb. vanilla candy coating
1/4 cup macadamia nuts, crushed
1/4 cup Reece's Pieces egg candy
1/4 cup Robin's Egg candy
food coloring (red or blue)
Line a 9-by-13 baking pan with wax or parchment paper and set aside.
Break up the vanilla candy coating into smaller pieces into a microwave-safe bowl.
Microwave the candy In 30-second increments until it is completely melted and smooth.
Reserve 1/4 cup of the melted candy coating and pour the rest onto the lined baking sheet. Spread the candy evenly along the bottom.
Squeeze just two or three drops of food coloring into the bowl with the remaining melted candy, and stir until the color is homogenous.
Pour the colored chocolate over the white chocolate in the baking pan. Swirl the colors together with a knife to create a design.
Evenly sprinkle the crushed macadamia nut pieces over the candy, followed with the candy eggs. Lightly press everything into the candy coating so it sticks.
Place the baking tray into the fridge until the candy is fully hardened, about 45 mins.
Remove the tray from the fridge and break or cut into desired sizes. Enjoy immediately or store in the fridge if keeping some for later.
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