- 6 ounces relatively good quality milk chocolate
- 12 ounces good quality white chocolate
- 1 tablespoon yellow cake mix
Line a baking sheet with wax paper. Melt the milk chocolate preferably with a double boiler, then pour the melted milk chocolate over it. It is a good idea to smooth this out evenly. Now place this in the freezer for about 20-25 minutes. A few minutes before removing this from the freezer, begin to melt your white chocolate. Now, remove the baking sheet from the freezer and immediately pour the white chocolate over the milk chocolate. Put on the sprinkles and put the baking sheet back in the freezer for about twenty minutes, after that remove the baking sheet and immediately break the bark up into chunks and place it in the refrigerator so the chocolate won't discolor from a quick temperature change. Leave it in there for at least an hour.