This Ice Cream Cone Chocolate Bark combines delicious chocolate with crunchy waffle cones and rainbow sprinkles. It's decadent, but is so easy to make and only takes four ingredients.
This bark is a great no bake dessert for when you're craving something sweet, but want something that's simple.
A FEW NOTES BEFORE WE GET STARTED
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Place the bittersweet chocolate in a small bowl and microwave in 15 second intervals, stirring each time, until melted. Repeat this with the white chocolate.
Line a cookie sheet with parchment paper and pour the bittersweet chocolate out, saving just a little in the bowl. Use an offset spatula to spread it evenly until it is about ¼" thick.
Drizzle the white chocolate over the bittersweet chocolate, making sure to leave some spots bare. Add the remaining bittersweet chocolate on top to balance it out.
Use a toothpick to create swirls in the chocolate until you like the design.
Sprinkle the crushed waffle cone and rainbow sprinkles on top and transfer the cookie sheet to the fridge to chill for at least 30 minutes until it has set. Once set, break apart the bark into smaller pieces. Enjoy!
Ice Cream Cone Chocolate Bark
This Ice Cream Cone Chocolate Bark combines delicious chocolate with crunchy waffle cones and rainbow sprinkles. It's decadent, but is so easy to make and only takes four ingredients.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12-15
- Category: Dessert
Ingredients
- 12 oz bittersweet chocolate, finely chopped
- 12 oz white chocolate, finely chopped
- 1 waffle ice cream cone, finely crushed
- rainbow sprinkles
Instructions
- Place the bittersweet chocolate in a small bowl and microwave in 15 second intervals, stirring each time, until melted. Repeat this with the white chocolate.
- Line a cookie sheet with parchment paper and pour the bittersweet chocolate out, saving just a little in the bowl. Use an offset spatula to spread it evenly until it is about ¼" thick.
- Drizzle the white chocolate over the bittersweet chocolate, making sure to leave some spots bare. Add the remaining bittersweet chocolate on top to balance it out.
- Use a toothpick to create swirls in the chocolate until you like the design.
- Sprinkle the crushed waffle cone and rainbow sprinkles on top and transfer the cookie sheet to the fridge to chill for at least 30 minutes until it has set.
- Once set, break apart the bark into smaller pieces. Enjoy!
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