Easter Truffle Bark
Line an 8x8 baking pan with tin foil.
Add 1 and 1/4 cups white chocolate candy melts in a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is completely melted.
Pour the melted white chocolate into the prepared baking sheet. Spread out and make sure it reaches the edges and corners. Set aside to harden.
In the same microwave-safe bowl, add in the milk chocolate chips and heavy cream. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the ganache is completely fluid. It will take a little work to get the heavy cream incorporated into the chocolate. Let the ganache sit for about 10 minutes until it has cooled down some.
Pour the ganache on top of the white chocolate. Spread out evenly over the white chocolate layer. Place in the fridge and let it sit until it has cooled completely and thickened. This will take about 20 minutes.
In a microwave-safe bowl, add in the remaining 1 and 1/4 cups of white chocolate candy melts. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is completely melted.
If you choose to use the colored candy melts, add each color in a sandwich bag. Microwave for 30 seconds and pinch the candy melts to mix them. Microwave for another 30 seconds and pinch the candy melts again. Make sure there are no bits of chocolate left. Cut small corners out of the sandwich bags.
You'll need to work quickly now. Pour the white chocolate on top of the ganache. Spread it out evenly over the ganache. Be sure to take it to the edges. Give it a tap to make sure it evenly distributed.
If you're using the colored melts, drizzle the colors on top of the white chocolate. Using a toothpick, gently swirl them around without disturbing the ganache. Work quickly. Tap the pan on the counter to even out the chocolate.
Add the Easter candy of your choice. I used malted milk candies and candy coated chocolate.
Add the sprinkles. Set aside to harden completely. I placed mine in the fridge overnight to harden and let the ganache thicken. Remove from tin foil and cut into pieces.
Place pieces into a treat bag and tie with a pastel ribbon. Store in the fridge!