Easter Bark is the perfect chocolate treat to make this spring. It's sweet, rich, and oh so pretty. This quick and easy recipe comes together with minimal prep time and a handful of ingredients. Plus, it's a no bake recipe that is great to make with the kids. Customize the toppings to include your favorite Easter candies and sprinkles. Plus, they store well, so you can snack on these for weeks to come (if they don't disappear before then!).
Why You’ll Love Easter Bark
- It takes just 15 minutes to make. Although it takes about 45 minutes to chill the Easter bark after you assemble it, this recipe only requires 15 minutes of your time. It's a quick and easy no-bake dessert that used just a handful of simple (and sweet!) ingredients.
- They are a fun Easter treat. This gorgeous chocolate bark is loved by kids and adults alike. They are sweet, delicious, and pretty. Plus, you can serve them up on any occasion by just substituting the mini eggs with other festive candies and using sprinkles that match your theme.
- It’s the perfect activity for the kids. Easter bark is even a great idea to make with the kids. It's such a fun activity and easy to supervise since there is no baking required. You might want to measure out some extra mini eggs because they will be snacked on...
- They store well = perfect for gifting. Easter chocolate bark can last for weeks either at room temperature or in the fridge, and even longer in the freezer. They make a great last minute Easter gift that you can package up in clear plastic bags tied with string and gift to friends and family.
Ingredients and Substitutions
To make this delicious Easter Bark, you will need the following ingredients (full quantities in the recipe card below):
- chocolate - you will need both semi-sweet chocolate and white chocolate. You can use coarsely chop the chocolate before melting, or use chocolate chips.
- food coloring - to get pastel colors, you only need a drop or two of food coloring. If you add too much, it will get too dark. Feel free to use liquid food coloring or gel food coloring.
- chocolate mini eggs - you can easily find mini eggs at your local grocery store in the spring season. I like using Cadbury mini eggs. Feel free to substitute with other Easter candies such as Easter M&Ms, robin eggs, or mini bunny chocolates.
- sprinkles - I recommend using pastel-colored sprinkles to keep with the Easter theme.
You will also need half sheet baking pan, cooking pot or microwave, and mixing bowls.
How to Make the Best Easter Bark
- Prep. Line a large half sheet baking pan with parchment paper or a silicone baking mat. Set aside. Crush half of the chocolate mini eggs. Set aside.
- Melt chocolate. Melt the semi-sweet chocolate either on the stove or in the microwave:
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate chips on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the chocolate into a microwave safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth
- Melt white chocolate. Melt the white chocolate by repeating the above process.
- Dye the white chocolate. Divide the white chocolate into 2-3 separate small mixing bowls. Add pastel-colored food coloring to each bowl and mix until combined. Try light pink, light yellow, light green, light blue, or light purple. To get pastel colors, you can use regular primary colors but add very little. Just a drop or two should suffice per color.
- Spread out chocolate. Spread the melted semi-sweet chocolate in a thin layer onto the prepared baking sheet, forming an approximate 9x12-inch rectangle, about ⅓-inch thick. Dollop the melted and colored white chocolate on top in alternating patterns. Use a toothpick to swirl the semi-sweet and white chocolates together.
- Add toppings. Immediately arrange the chocolate eggs (½ of them will be whole while ½ are crushed) onto the swirled chocolate, pressing them lightly into the chocolate, if necessary. Sprinkle the remaining gaps in the surface with sprinkles.
- Set. Transfer the pan to the refrigerator to allow the chocolate to set, about 45 minutes. Transfer the parchment paper to a cutting board and cut the bark into pieces. Serve immediately or store in an airtight container in the refrigerator.
Recipe Tips and Tricks
- Tip for handling melted chocolate: When pouring the chocolate onto the prepared pan, you can get every last drop by using a rubber spatula to wipe the sides of the bowls clean.
- Make this with the kids: To make this activity easier for young kids, portion the various topping options into small bowls that they can easily dump (or stick their hands into!) instead of putting out an entire container of mini eggs and sprinkles.
- How to store: Store chocolate bark in an airtight container at room temperature for up to 3 weeks. Keep it in a cool and dry place where it will not melt. If you live somewhere warm, you can store it in the fridge for up to a month.
- How to freeze: You can freeze Easter bark in an airtight container or freezer bag for up to 2 months. To eat, allow it to thaw overnight in the refrigerator, or on the kitchen counter for an hour or 2 until thawed.
More Easter Desserts
- 30 Best Easter Dessert Recipes
- Easter Blondies
- Mini Egg Easter Cookies
- Easter Egg Sugar Cookies
- Bunny Ears Easter Cupcakes
- Easter Egg Caramel Brownies
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Recipe
Easter Bark
- Total Time: 1 hour 5 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Easter Bark is the perfect chocolate treat — sweet, rich, and pretty, loaded with chocolate mini eggs and sprinkles. It's a quick and easy no bake recipe.
Ingredients
- 12 ounces semi-sweet chocolate, chips or coarsely chopped
- 8 ounces white chocolate, chips or coarsely chopped
- food coloring (2-3 pastel colors)
- 1 cup chocolate mini eggs, half of them crushed
- pastel-colored sprinkles
Instructions
- Line a large half sheet baking pan with parchment paper or a silicone baking mat. Set aside. Crush half of the chocolate mini eggs. Set aside.
- Melt the semi-sweet chocolate either on the stove or in the microwave:
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate chips on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the chocolate into a microwave safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth
- Melt the white chocolate by repeating the above process. Divide the white chocolate into 2-3 separate small mixing bowls. Add pastel-colored food coloring to each bowl and mix until combined. Try light pink, light yellow, light green, light blue, or light purple. To get pastel colors, you can use regular primary colors but add very little. Just a drop or two should suffice per color.
- Spread the melted semi-sweet chocolate in a thin layer onto the prepared baking sheet, forming an approximate 9x12-inch rectangle, about ⅓-inch thick. Dollop the melted and colored white chocolate on top in alternating patterns. Use a toothpick to swirl the semi-sweet and white chocolates together.
- Immediately arrange the chocolate eggs (½ of them will be whole while ½ are crushed) onto the swirled chocolate, pressing them lightly into the chocolate, if necessary. Sprinkle the remaining gaps in the surface with sprinkles.
- Transfer the pan to the refrigerator to allow the chocolate to set, about 45 minutes. Transfer the parchment paper to a cutting board and cut the bark into pieces. Serve immediately.
Notes
Tip for handling melted chocolate: When pouring the chocolate onto the prepared pan, you can get every last drop by using a rubber spatula to wipe the sides of the bowls clean.
Make this with the kids: To make this activity easier for young kids, portion the various topping options into small bowls that they can easily dump (or stick their hands into!) instead of putting out an entire container of mini eggs and sprinkles.
How to store: Store chocolate bark in an airtight container at room temperature for up to a month. Keep it in a cool and dry place where it will not melt. If you live somewhere warm, or if you want to store it longer, store it in the fridge for up to 3 weeks.
How to freeze: You can freeze Easter bark in an airtight container or freezer bag for up to 2 months. To eat, allow it to thaw overnight in the refrigerator, or on the kitchen counter for an hour or 2 until thawed.
- Prep Time: 20 minutes
- Chill Time: 45 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
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b says
We love these delicious little bites. Have made them twice already.
Can't get the eggs anymore so will have to come up with a substitute.