White Chocolate Unicorn Bark. Photo: Jennifer Chase
24 servings pieces

Feel free to use whatever candy, sprinkles and colors you have on hand.

MAKE AHEAD: The bark needs to set for at least 2 hours, and up to overnight. It keeps, stored in an airtight container in the refrigerator, for up to 1 week.


Food colouring gel in 4 or 5 colours (such as yellow, blue, green, purple and/or red)

1 to 2 teaspoons sprinkles of varying colours and sizes

1 tablespoon mini marshmallows, coarsely chopped

1 to 2 tablespoons gummy candy or jelly beans (optional)

350ml good-quality white chocolate, coarsely chopped


Set out all the mix-in ingredients (coloring, sprinkles, mini marshmallows, candy) in separate bowls. Line a baking sheet with parchment or wax paper. Heat the white chocolate in a microwave-safe bowl on HIGH in 30-second bursts until melted, stirring each time.

Divide the melted white chocolate among 4 or 5 small bowls; add different food coloring a few drops at a time to each bowl, stirring well to combine. The gel colors can be quite strong, so start light and add more as needed.

Drop spoonfuls of the different-colored chocolates onto the prepared baking sheet in puddles, making sure they are close enough to one another that one big puddle starts to form.

Use a skewer or a toothpick to swirl the colors as you like, taking care not to muddle them too much. Gently shake the baking sheet from side to side to help the chocolate sit in an even layer and fill in any gaps.

Decorate with sprinkles, marshmallows and candy, if using. Leave the chocolate to set in a cool place for about an hour or up to overnight, until hard. Cut it into angled pieces for serving or storing. 

Adapted from a recipe at BBCGoodFood.com.