What’s not to like about an easy, eye-catching munchie? This white chocolate bark takes me back to the days of Fanny Farmer almond bark. That was a long time ago and times have changed. Fanny Farmer is now Fannie May candy, which is still the bomb, but I can’t get it in my part of the country. I have found a white chocolate that really does take me back. White chocolate is tricky and can taste too sweet. To me, the taste of Ghiradelli white chocolate melting wafers has just the right balance of creaminess, sweetness and chocolate. I highly recommend it! So, let’s begin on this easy recipe loaded with yummy ingredients.
- About 18 oz. (3 cups) Ghiradelli white chocolate melting wafers (buy here)
- 36 pretzel small pretzel sticks, broken into fourths
- 15- 20 mini Oreos, broken in half
- 3/4 C. M & M candies ( I used seasonal patriotic colors)
Break apart pretzels and Oreos. Place in a small bowl and set aside.
Line a cookie sheet with either parchment or wax paper. Set aside.
Place white chocolate melting wafers in a microwaveable bowl and put into microwave oven. Cook for 30 seconds, take out and stir. This is important; we don’t want any any burning hot spots! Continue cooking in 30 second increments until wafers are completely melted. Mine took about 2 minutes.
Let melted wafers rest for 5 minutes, stirring occasionally to cool slightly. Add pretzels and Oreos. Add 1/2 cup M & M candies. Reserve 1/4 cup for topping.
Pour candy mixture onto prepared cookie sheet and spread to roughly 9″x13″.
Immediately top with reserved 1/4 cup M & M candies. Press slightly.
Let candy cool completely. I sped this process up by chilling in the refrigerator for 15 minutes. Break candy apart with a knife into random pieces in true candy bark fashion. To store, keep in an airtight container or zipper style bag in a cool place.