Spring Chocolate Bark

Ingredients

4 ounces unsweetened 100% cacao baking chocolate

3 ounces Hershey's Special Dark Chocolate (~2 bars)

2 tablespoons International Delight Hershey's Chocolate Caramel Creamer (or ID Almond Joy Creamer would work too!)

1⁄4 cup crushed pistachios

1⁄4 cup unsweetened coconut shreds

1 tablespoon rainbow sprinkles

1⁄4 cup mini Robin Eggs

Prepare all of your toppings first --- into little bowls so that you can easily grab them quickly once the chocolate is melted.
Prepare your baking sheet with a piece of parchment paper.
In a medium stockpot over low heat, break the chocolate bars into pieces and then slowly melt... stirring frequently.
Once melted, stir in the International Delight Hershey's Chocolate Caramel creamer.
Stir a few more times, then pour the melted chocolate onto the parchment.
Use a large spoon to spread it out into a thin even layer, approximately 1/2cm thick.
Immediately, sprinkle on the toppings and press in the robin eggs into the chocolate.
Put in the fridge or freezer for at least 2 hours to harden.
Once hardened, use a large knife (or your hands!) to break the bark into pieces. Enjoy!