24ounceschocolate almond bark(semi-sweet chocolate, white chocolate, chocolate melting wafers, or candy melts also work)
Instructions
Place 3 cups of milk chocolate chips in a microwave safe bowl and heat on high power in 20 second increments. Stir between each heat cycle until chocolate is fully melted and smooth. Pour melted chocolate into a large mixing bowl.
Beat melted chocolate with an electric mixer on high power for about 30 seconds. Then add whipped topping and beat on medium speed for about 1 minute, until light and fluffy.
Pour whipped chocolate mixture into a parchment lined 8x8" pan (make sure the parchment comes up high enough that you will be able to pull the mixture out). Spread mixture to even it out and freeze for about 30 minutes, until firm.
Turn frozen mixture out onto a parchment lined baking sheet. Use a knife to clean up the edges, then slice into 16 equal sized pieces. Separate pieces a bit, then return tray to the freezer for about 15 minutes to re-firm.
While candy is chilling, place almond bark in a microwave safe bowl and heat on high power in 20 second increments. Stir between each heat cycle until bark is fully melted and smooth.
Dip chilled candy pieces in chocolate and coat completely. Return to parchment lined baking sheet to set. When candy is fully coated, use remaining bark to drizzle on top for decoration. Return to freezer or refrigerator to fully set, if needed.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.