Good & Plenty Studded White Chocolate Bark

Good & Plenty has brightened American candy counters since the 1890s with its pink-and-white licorice shells. This no-cook white chocolate bark studs those classic pieces into a glossy slab with pink and dark accents and flaky salt.

Serves 6 · 15 min prep · 10 min cook

Estimate for one serving

• 310 cal
• 3g protein
• 42g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 16 oz white chocolate chips or chopped white chocolate bars
• 1 1/2 cups Good & Plenty candy
• 1/3 cup pink candy melts or white chocolate tinted pink
• 2 tbsp black candy melts or dark chocolate
• 1/2 tsp flaky sea salt
• 1/2 tsp vanilla extract
• 1/2 tsp neutral oil (if needed to thin melts)

Instructions

1. 1Line a rimmed baking sheet with parchment paper and set aside a clean cutting board for chopping the candy. Roughly chop most of the Good & Plenty into halves and quarters so you get colorful shards and a few whole pieces for topping; keep a small handful whole for the finish.
2. 2Place the white chocolate in a microwave-safe bowl. Microwave in 20–30 second bursts at 50 percent power, stirring thoroughly between each burst, until the chocolate is almost melted and only a few soft lumps remain.
3. 3Stir the warm white chocolate until fully smooth and glossy. Stir in the vanilla extract. If the chocolate seems thick, let it sit 30 seconds and stir again rather than overheating.
4. 4Pour the melted white chocolate onto the parchment-lined sheet. Use an offset spatula to spread it into an even rectangle about 1/4 inch thick, working quickly before it sets.
5. 5While the white chocolate is still wet, scatter the chopped Good & Plenty evenly over the surface, pressing lightly so the pieces adhere. Reserve the whole candies for the very top.
6. 6Melt the pink candy melts in a small bowl using short 15-second microwave bursts, stirring until fluid. If needed, stir in a drop of neutral oil for a drizzle-friendly consistency. Drizzle thin pink ribbons across the bark in a zigzag pattern.
7. 7Melt the black candy melts the same way until smooth. Flick or drizzle thin black lines over the pink and white layers so the bark looks marbled with pink-and-black licorice colors.
8. 8Immediately press the reserved whole Good & Plenty pieces into the surface for visual pop. Sprinkle flaky sea salt lightly over the top.
9. 9Let the bark sit at cool room temperature until firm, about 45–60 minutes, or chill in the refrigerator 15–20 minutes until fully set and snappy.
10. 10Lift the parchment, transfer the slab to a board, and break or cut into irregular shareable pieces. Serve on a platter for a weekend gathering; store leftovers airtight at cool room temperature up to 1 week.