Strawberry Shortcake Bark

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[{"selector":"#anim-2058837e-9c5c-4056-b5f4-36c2c238c085","keyframes":{"transform":["scale(1)","scale(1.06)","scale(0.994)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":3000,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-a4755c68-44b1-4feb-a8d5-4d9e1cbb2c2a","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] - Light pink candy melts (sweet tooth fairy) - White chocolate Ghirardelli wafers - Freeze-dried strawberries - Walker's pure butter shortbread Ingredients: Get the Full Recipe

Melt the light pink candy melts as directed on the bag.

01 Get the Full Recipe

Line a small size baking sheet with parchment paper. Pour out the light pink candy melts onto the parchment paper and spread to a nice layer.

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Crush about 1 cup of the freeze-dried strawberries and add to the candy melts. Crush half the package of shortbread and sprinkle. Place in the freezer for 20 minutes.

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Remove from freezer. Melt white chocolate wafers and drizzle on top. Add freeze-dried strawberries to the white chocolate so they stick. Do not crush these.

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