Ingredients
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3 (4.4 oz) white chocolate bars
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1 cup mixed Easter candy (mostly chocolate), such as malted milk eggs, candy-coated chocolates, and jellybeans
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2 tbsp rainbow or pastel sprinkles, divided
Steps
1
Line a baking sheet with parchment. Using a serrated knife, finely chop the white chocolate. In a medium microwave-safe bowl, microwave white chocolate in 30-sec. intervals for about 2 min., stirring in between, until melted and smooth.
2
Meanwhile, if desired, roughly chop any larger pieces of Easter candy. To melted white chocolate, stir in 1 tbsp sprinkles and a pinch of salt. Pour melted white chocolate onto parchment, using a spatula to spread into a thin even layer.
3
Scatter remaining 1 tbsp sprinkles on white chocolate and then scatter candy on top, pressing any larger pieces gently to stick. Refrigerate until set, then break into pieces.
