Giant Rainbow Candy Bar

Cut into this chocolate covered nougat bar to reveal brilliantly colored layers of red, orange, yellow, green, blue, indigo, and purple. This Giant Rainbow Candy Bar will brighten anyone’s day.

It’s that time of year when cookies, cupcakes, cakes and treats are turned into Rainbows. Lots of rainbow treats are made for St. Patrick’s Day, but I think more are made in February and March just because people are tired of gloomy grey skies and they want to see some color. I know I sure do.

Over the years I have made my own share of rainbow themed desserts and even a rainbow appetizer, but this was my first experience making a rainbow candy bar.

For the center of the candy bar I used a quick and easy 2-ingredient nougat. You simply blend marshmallow creme (fluff) into white chocolate, or in this case, colored Candy Melts. It couldn’t be easier. Being the white marshmallow mellowed out the color more than I liked, I added some food coloring to make sure my rainbow was vibrantly colored.

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Typically when coloring white chocolate or Candy Melts (confectionery coating) you want to be sure to use special oil based candy coloring. In this instance, however, once the marshmallow is blended with the candy it’s alright to use a water based icing coloring. If you have candy coloring, go ahead and use it, but if you don’t then don’t invest in the coloring just for this project.

You will need red, orange, yellow, green, light blue, indigo (navy or royal blue), and purple coloring in addition to the same colors of Candy Melts. You could, if you prefer, use bright white Candy Melts, and color it, but I find it difficult to get a nice vibrant red and green using this method.

I have to warn you that this candy bar is super sweet. If you are like me and you enjoy snacking on a bowl of frosting then you will love this treat.

If you find spoonfuls of frosting overwhelmingly sweet then you might want to cut this bar in half and make two candy bars out of it, so the ratio of dark chocolate to the sweet marshmallow nougat is more balanced.

This candy bar would make a great alternative to a birthday cake or a perfect treat to serve at a St. Patrick’s Day party. It’s so colorful and fun that it will brighten up anyone’s day, so it would also be great to bring to a sick friend or just someone who is feeling a bit blue.

To cut the bar, heat a knife over a flame so that the knife will melt the outer chocolate shell. Just be careful you don’t touch the hot knife blade while you are cutting your rainbow candy bar.

The process of making this bar is not challenging at all, but it is a bit time consuming, so be sure to give yourself about an hour to get this done.

The recipe is below, but here’s a video tutorial so that you can see how to make your own Giant Rainbow Candy Bar.

You can find all the items you need to make your own Giant Rainbow Candy Bar from Amazon (commission earned for sales).

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Giant Rainbow Candy Bar

Prep Time

1 hr 30 mins

Cook Time

5 mins

Total Time

1 hr 35 mins

 

Layers of rainbow colored marshmallow nougat covered in dark chocolate.

Course: Dessert

Cuisine: American

Servings: 18

Author: Beth Jackson Klosterboer

Ingredients

Red Layer

• 4 ounces red candy melts
• 2 ounces marshmallow creme fluff
• optional red food coloring

Orange Layer

• 4 ounces orange candy melts
• 2 ounces marshmallow creme fluff
• optional orange food coloring

Yellow Layer

• 4 ounces yellow candy melts
• 2 ounces marshmallow creme fluff
• optional yellow food coloring

Green Layer

• 4 ounces green candy melts
• 2 ounces marshmallow creme fluff
• optional green food coloring

Blue Layer

• 4 ounces blue candy melts
• 2 ounces marshmallow creme fluff
• optional blue food coloring

Indigo Layer

• 4 ounces Royal blue candy melts
• 2 ounces marshmallow creme fluff
• optional royal or navy blue food coloring

Purple Layer

• 4 ounces lavender candy melts
• 2 ounces marshmallow creme fluff
• optional purpe food coloring

chocolate layer

• 12 ounces melted and tempered semi-sweet chocolate
• ....or 12 ounces melted Dark Cocoa Candy Melts
• 2 tablespoon rainbow chips

Instructions

Red Layer

1. Heat red candy melts in microwave on high power for 30 seconds then stir.
2. Heat another 30 seconds then stir.
3. Heat for 20 seconds then let sit in microwave for 2 minutes before stirring.
4. If not all melted, let sit for another 2 minutes then stir again.
5. If needed, heat for 10 second increments stirring after each until melted.
6. It's best to keep the candy from getting over 95 degrees F.
7. If the candy got really hot, let it cool, stirring often, until just warm.
8. Add the marshmallow creme and stir just until half of it is mixed in then add the food coloring, if using, and continue to stir until well combined.
9. The mixture will become thick quickly.
10. Spread the red nougat into the bottom of a silicone loaf pan or into a metal loaf pan lined with strips of parchment paper.

Orange, Yellow, Green, Blue, Indigo, and Purple Layers

1. Repeat the process above layering in the orange, yellow, green, blue, indigo, and purple nougat.
2. Set aside for 30 minutes so that the candy firms up.

Chocolate Layer

1. Pour just enough chocolate to cover the top of the purple layer and spread it into an even layer.
2. Tap the mold on the counter a few times to remove any air bubbles.
3. If using pure chocolate refrigerate for 10-15 minutes until the chocolate hardens.If using Candy Melts freeze for about 10 minutes.
4. Remove and un-mold.
5. Let the candy bar sit at room temperature for 15 minutes
6. Set the candy bar up on two glasses that fit underneath.
7. Pour the remaining chocolate over top of the bar allowing it to run down over the sides.
8. Clean up the drips of chocolate from the bottom edge of the bar using a spatula or knife.
9. Sprinkle on rainbow chips.
10. Chill for 10-15 minutes until the chocolate hardens.

NOTES:

• If you don’t have experience melting Candy Melts or melting and tempering pure chocolate, check out the detailed instructions on my Chocolate Making Tips page.
• Use oil based food coloring if you have it otherwise use icing coloring. Just be sure to mix in some of the marshmallow creme before adding the icing coloring or your candy will seize up (thicken drastically).
• I suggest using a silicone loaf pan for this because it is so easy to get the candy bar out of the mold. If you don’t have one, you can line a metal loaf pan with parchment paper. Be sure to cut one piece of paper to go lengthwise and one to crisscross over going the opposite way. That way you can pull up on all four edges of the paper to remove your candy bar.

If you love rainbow colored desserts, you might also like to check out these other colorful recipes.

Rainbow Pinata Cake • Rainbow Reveal Semifreddo
Melting Rainbow Cake • Naturally Colored Rainbow Layer Cake
Rainbow Cake Roll • Rainbow Cupcake Cups

If you recreate this Giant Rainbow Candy Bar
be sure to link to this tutorial and send a picture to beth@hungryhappenings.com,
so I can  share it in my Readers’ Gallery.

If you’re looking for more St. Patrick’s Day food, use the link and check out these awesome recipes.