Red White and Blue Candy
This Red, White and Blue Candy Bark layers chocolate, M&M’s, Oreos, and sprinkles for a fun, no-bake treat perfect for patriotic holidays!
Servings: 16
Calories: 336kcal
Equipment
- 10x15” Baking Sheet
- Parchment Paper
- Heat-Safe Bowl
- Medium Saucepan
- Offset Spatula
Ingredients
- 18 ounces semi-sweet chocolate (I used a mix of milk and semi-sweet)
- 12 ounces white chocolate
- ¼ cup M&M’s or more
- 6 Oreos roughly chopped
- sprinkles
Instructions
- Line a 10x15 baking sheet with parchment paper and set aside.
- Add semi-sweet chocolate to a medium bowl and place over a saucepan with about 2 inches of water. Bring to a low boil stirring regularly once the chocolate starts to melt. When smooth, carefully transfer chocolate to parchment paper and spread evenly. Cool in the fridge for about 10 minutes.
- Repeat for the white chocolate layer, but prior to putting in the fridge, sprinkle with M&M’s, chopped Oreos and sprinkles as desired.
- Chill in the fridge until set, about 30 minutes.
- Chop into individual pieces and enjoy.
Notes
- Melt your chocolate slowly to prevent seizing; I prefer to use a boil over low heat or a double boiler, but you can use a microwave if you prefer.
- Parchment paper prevents sticking and makes cleanup a breeze.
- Cooling the base layer keeps colors and textures clean and defined.
- Add toppings right after spreading the white chocolate so they stick. Larger pieces can be lightly pressed into the chocolate layer, but the smaller ones should stick well on their own.
- Use a sharp knife to create even or strategic chunks or snap into rustic pieces by hand.
Nutrition
Calories: 336kcal | Carbohydrates: 35g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 42mg | Potassium: 252mg | Fiber: 3g | Sugar: 28g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 3mg
