Easter Bark

Your readers are going to love this rich, colorful, and fun Easter bark! It’s easy to make and can be topped with any chocolate Easter candy.​ Easy no bake dessert for Easter!

 

If there’s one easy dessert that I see at a party that I cannot resist it’s a chocolate bark. Like my fun Unicorn bark for a kid’s birthday party. Or my chocolate peppermint bark made with candy canes for the holidays. It’s just too fun and easy to make…and enjoy!​

And what holiday is centered around candy? Easter!! So an Easter chocolate bark? You know I was going to make some. You can really have fun with this recipe and use leftover Easter candy is hanging out in the kids Easter basket, or any Easter candy you have on hand. Mix it up with your favorite Easter candies and make this your own. ​

And the best part this white chocolate bark is a no bake dessert that the kids can get involved in. ​

Why This Recipe Works

• Easy homemade chocolate bark recipe for Easter!
• Made with your favorite Easter basket candy
• Can mix it up with whatever candy you have
• Fun easter treat that is no bake and made in minutes

Ingredients Needed

• Semi-sweet chocolate chips  – You could also dark chocolate or milk chocolate.
• White chocolate chips – You could also use white candy melts or almond bark.
• 1 drop Food dye, colors of choice (pastel food dye if possible)
• Easter M&M’s – I used the pastel m&m candies.
• Mini Chocolate eggs – I used the cookies and cream eggs but you can also use the Cadbury mini eggs or the malted robin eggs.

How To Make Easter Bark

Line a large baking sheet with parchment paper (or wax paper).

Melt the semi-sweet chocolate chips in your saucepan, about 4-6 minutes on low heat or melt in your microwave in 30-second intervals in a heatproof bowl. You could also melt in a double boiler. 

Spread the melted chocolate out on your parchment lined baking sheet into a thin layer using an offset spatula (or use a butter knife), then set the cookie sheet in the fridge for about 45 minutes to harden.

Melt the white chocolate in a double boiler, saucepan, or a microwave-safe bowl then remove from the heat and pour on top of the chocolate layer.

Add 3 drops of food dye, one at the top, one in the middle, and one towards the bottom. Then quickly, and gently, spread the melted white chocolate out over the semi-sweet chocolate.

Add the candy toppings and let set in the fridge for a few minutes to let the white chocolate finish hardening.

Cut or break up the bark into smaller pieces with your hands and enjoy!

Recipe Variations

• ​Add sprinkles – You can also add some fun pastel sprinkles for a pop of color!
• Add mini marshmallows for extra sweetness.
• Try add jelly beans for a little color and chewiness.
• If you want brighter colors, melt the white chocolate in three separate microwave-safe bowls and add the dye to the bowls then pour the melted chocolate onto the candy bark.
• Add pretzels for a salty and sweet crunch. 

Storage Instructions

Store in the fridge in airtight container for up to 1 week.  It can most likely last longer, up to 2 weeks. If you add toppings that can get soft, such as pretzels then I would consume the bark within a week.​

You can also freeze this chocolate bark for up to 3 months. 

Recipe FAQs

More Recipes To Try

If you’re craving more easy no bake treats try my chocolate covered Oreos and chocolate covered strawberries. I also love making my crockpot Christmas candy any time of year! Just change up the sprinkles!

And if you’re craving more easy Easter desserts, be sure to try my Cadbury egg fudge, or these fun Easter Bunny puff pastry twists from If You Give A Blonde A Kitchen.