16ouncesmelted and tempered white chocolate or melted white confectionery coatingCandy Melts
3ouncestiny marshmallowsJet-Puffed Mallow bits
Instructions
Attach two candy eyes and one pink heart sprinkle nose to each of 12 black candy melt wafers using the melted white chocolate.
Cut two small tear drop shapes out of each of the remaining 12 black candy melts.
Reserve one tablespoon of the melted white chocolate for later use then spread the remaining white chocolate in an even layer on a parchment lined baking sheet.
Press 12 chocolate lamb heads onto the white chocolate, leaving plenty of room around each.
Sprinkle tiny marshmallows all over the white chocolate.
Let sit for about 5 minutes until the chocolate sets soft, then cut the chocolate into bark pieces.
Refrigerate for about 5 more minutes until the chocolate sets hard.
Use the reserved white chocolate to attach two candy ears on either side of each lamb head.
Let the chocolate dry, and the bark is ready to serve.