8 oz high quality chocolate (chopped into small pieces) 8 oz high quality white chocolate (chopped into small pieces) 1/2 cup assorted Easter candies (chopped up as needed) 1 TBS Easter sprinkles
Use high quality white chocolate and dark chocolate. Melt your chocolate slowly, and don’t over melt it. Make sure to stir it for a bit in between each time in the microwave to try not to have to microwave it more. Don’t let the first chocolate layer get totally hard in the fridge before adding the white chocolate on top because this helps to keep the layers from separating. (But let it get mostly set or the chocolate may melt when you poor your white chocolate on top and then the layers won’t be as pretty). If you let it harden at room temperature there should be no issues. But the fridge for too long will make it too hard.