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.
- 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
- 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 1/3-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 (1/2 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.
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
Keywords: easter bark, easter chocolate bark, mini egg bark, chocolate bark, spring bark,