Easter candy not sweet enough? Add more chocolate
By ALISON LADMAN
For The Associated Press
Easy to make and fun to do with your kids, this colorful no-bake Easter treat also is a good way to use up all that Easter candy. Candy coating chocolates can be found at most craft stores in the candy and cake decorating aisle, as well as in the baking aisle of most grocers.
You can get a variety of colors, including pastels and white, as well as milk and dark chocolates; mix and match as desired.
Start to finish: 30 minutes (10 minutes active)
• 1/2 cup sweetened shredded coconut
• Green food coloring
• 1 pound pink candy coating chocolate
• 1 pound yellow candy coating chocolate
• 1 1/2 cups of candy toppings (such as small jelly beans, Easter candy sprinkles, candy-coated chocolate eggs)
In a large zip-close plastic bag, combine the coconut and a few drops of green food coloring. Close the bag and shake until the coconut is evenly green. Set aside.
Line a rimmed baking sheet with waxed or parchment paper. One at a time, place each color of candy coating chocolate in a microwave-safe bowl and heat on high in 30-second bursts, stirring between, until melted and smooth.
Spoon the melted chocolate onto the prepared baking sheet in a random pattern. Use a small spoon to swirl the colors together.
Let cool for 5 minutes, then top with the jelly beans, sprinkles, other candies and green coconut as desired. Set aside to harden completely, about 20 to 30 minutes, then break into chunks.