Ingredients :
- 3 (1 lbs) blocks of White Almond Bark
- Food coloring
- 1 bag butterfinger baking pieces
Method :
- Break one package of almond bark up and put it in a microwave safe bowl. Heat on high in microwave for 90 seconds. Stir. Then place it back in for a minute stiring every 30 seconds till smoothe. Then add in your package of crushed butterfingers and mix well.
- Pour into a cassorol baking dish that"s lined with parchment or wax paper. Spredd it evenly along bottom of pan.
- Do the next block of almond bark the same, adding your fave color of coloring. Few dots hear n there till mixed thoroughly.
- Pour on top of first mixture
- Wash bowl and do it again using a different color. And pour over second layer.
- Take a butter knife and swirl it around till colors combine and mix spreading it evenly across pan then top with sprinkles.
- Freeze or set aside to harden takes about 6 hours if set aside and about and hour or two in freezer
- Once done pull parchment from pan and Peel paper off - take a meat mallet and break into pieces or a knife and cut into squares.
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