Good and Plenty White Chocolate Bark

Serves 8 · 15 min prep · 5 min cook

Estimate for one serving

• 285 cal
• 3g protein
• 34g carbs
• 16g fat
• 3g fiber

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Ingredients

• 16 oz white chocolate chips or bars
• 1 1/2 cups Good & Plenty candy
• 3 oz pink candy melts
• 3 tbsp crushed freeze-dried raspberries
• 1/3 cup toasted sliced almonds
• 1/2 tsp flaky sea salt
• 1 tsp coconut oil

Instructions

1. 1Line a rimmed baking sheet with parchment paper and set it on a flat counter so the bark sets evenly.
2. 2Chop one cup of the Good & Plenty into halves and quarters; keep the rest whole for bold color pops on top.
3. 3Melt the white chocolate with the coconut oil in a heatproof bowl set over barely simmering water, stirring until completely smooth and fluid. Do not let water touch the chocolate.
4. 4Pour the melted white chocolate onto the parchment and spread it into a rectangle about 1/4-inch thick with an offset spatula.
5. 5Immediately scatter the chopped Good & Plenty, whole Good & Plenty, toasted almonds, and freeze-dried raspberries evenly over the wet chocolate, pressing lightly so everything adheres.
6. 6Melt the pink candy melts until smooth. Drizzle thin pink lines and dots across the bark so the surface looks festive and candy-shop bright.
7. 7Finish with a light sprinkle of flaky sea salt. Let the bark sit at cool room temperature 45 to 60 minutes, or chill 20 minutes, until fully hard and snap-ready.
8. 8Lift the parchment and break the bark into irregular shards with your hands, aiming for shareable pieces that each show pink and white candy.
9. 9Arrange the shards on a platter or pack into treat bags. The contrast of creamy white chocolate, chewy licorice candy, and crunchy almonds is the whole point.
10. 10Store in an airtight container in a cool spot up to one week. Keep away from heat so the white chocolate does not bloom or soften.