Ingredients
- 3 (4oz.) white chocolate baking bars
- 12 Diamond of California shelled walnuts
- 1/4 cup mini marshmallows
- candy eyeballs
- purple and green candies
- sprinkles
The Steps
PRE-STEP: Line baking sheet with parchment paper or a silicone baking mat. Set aside.
STEP 1: In a medium bowl, melt white chocolate baking bark in microwave, stirring until smooth.
STEP 2: Gather topping ingredients. Look through the bag of Diamond of California shelled walnuts to find about 12 “walnut brains”.
STEP 3: Pour melted chocolate onto prepared baking sheet, and using a spatula, spread it into an even layer.
STEP 4: Top the chocolate with eyeball candies, placing “walnut brains” above eyeball candies. Sprinkle with mini marshmallows, purple and green candies, and sprinkles. Place baking sheet in the refrigerator to chill for 30 to 45 minutes until the chocolate fully hardens.
STEP 5: Remove the bark from the refrigerator. Cut the bark into irregularly shaped pieces and serve.
NOTES: Store leftover bark in an airtight container in the refrigerator for up to 3 days
