Unicorn Bark Recipe
White almond bark swirled with pink and lavender melting wafers and covered in unicorn sprinkles. A no-bake party candy that sets in the freezer in 15 minutes.
Servings: 16 pieces
Calories:
Ingredients
- 18 ounces white almond bark
- 3 ounces pink melting wafers
- 3 ounces lavender melting wafers
- Unicorn sprinkles
Instructions
- Line a rimmed baking sheet with parchment paper and set it aside.
- Place 18 ounces white almond bark in a large microwave-safe bowl. Microwave on high for 1 minute, then stir. Continue microwaving at 30-second intervals, stirring after each one, until the almond bark is completely melted and smooth.
- Place 3 ounces pink melting wafers and 3 ounces lavender melting wafers in two separate small microwave-safe bowls. Microwave each on half power for 30 seconds, then stir. Continue at 30-second intervals, stirring after each one, until melted and smooth.
- Pour the melted almond bark onto the lined baking sheet and spread it to about 1/4 inch thick.
- Drop spoonfuls of the melted pink and lavender chocolate randomly over the white base.
- Drag the tip of a knife or a toothpick through the dollops to swirl the colors into a marbled pattern. Stop while the pink and the lavender are still distinct.
- Scatter Unicorn sprinkles across the surface while the chocolate is still wet.
- Freeze for 15 minutes, or until the sheet is firm all the way through.
- Cut the bark into pieces with a large knife, or break it into irregular pieces by hand.
