Sweet and Salty Valentine’s Candy Bark

SUPPLIES & TOOLS:

• White candy melts candy (3 oz. needed)
• Mini twist pretzels
• Red candy melts candy (24 oz. needed)
• Light cocoa candy melts candy (24 oz. needed)
• EZ thin dipping aid
• Parchment paper triangles
• Medium cookie sheet
• 16" disposable decorating bags
• Scissors
• 9" angled spatula

DIRECTIONS:

1. Melt white candy. Melt white candy according to package instructions. Add EZ Thin as needed. Place in prepared parchment triangle bag. Cut 1/4" off end of bag._x000B_


2. On non-stick cookie sheet, pipe hearts. Let stand at room temperature, about 10 minutes._x000B_


3. Prepare pretzels. Break pretzel twists into small pieces. You’ll need about 2 cups broken pretzels. Set aside._x000B_


4. Melt red candy. Melt red candy according to package instructions. Place in 16" decorating bag. Cut 1/2" off tip of bag._x000B_


5. Pipe candy around hearts, then fill in pan with remaining red candy. Tap pan lightly on surface to even out candy._x000B_


6. Let stand at room temperature, about 20 minutes._x000B_


7. Melt cocoa candy. Melt light cocoa candy according to package instructions. Place in 16" decorating bag. Cut 1/2" off tip of bag._x000B_


8. Pipe candy to fill pan. Tap pan lightly on surface to even out candy. Use spatula to smooth._x000B_


9. Immediately cover light cocoa candy layer with broken pretzels, pressing to secure. _x000B_


10. Chill until set, about 30 minutes._x000B_


11. Make candy bark. Before serving, let candy come to room temperature, about 30 minutes. Carefully break candy into pieces.