This Easter Bark is a fun, and delicious Easter treat that is a so easy to make, and it’s a great way to enjoy Easter candy, before or after Easter. It has delicious layers of chocolate, and white chocolate, all topped with your favorite Easter candies.
I know, I can’t be alone in saying this, I love Easter candy. There is something about candy being pastel, and/or egg shaped that just makes it better, right?
This Easter Bark has delicious thin layers of chocolate, and white chocolate, like a peppermint bark, but instead of peppermint and candy canes – it’s topped with chopped up adorable and delicious pastel colored candies and sprinkles.
This Easter bark is more or less not really a recipe, because it’s that easy to make. And you don’t really have to measure out the candy you put on top – just sprinkle it all around until you’ve covered a lot of the white chocolate to your hearts desire.
Now I chose to use traditional Easter chocolate candies, but you could make this fun bark for any holiday, or any time of the year with regular candies too. And you could honestly even add some jelly beans to this mix if you want too.
Easter Bark Topping Ideas:
- Mini Robin Eggs
- Spring M&Ms (plain, or any variety)
- Cadbury Eggs
- Reeses Eggs
- Mini Easter Bunnies
- Mini Cadbury Creme or Caramel Eggs
- Jelly Beans
- Mini Marshmallows (they look like bunny tails, so they’d be super adorable)
- Spring or Easter Sprinkles
How to make Easter bark?
First we will do our chocolate layer, chop the chocolate bars up into small pieces and add them to a microwave safe bowl. Microwave for 1 minute, and stir it as much as you can. Then microwave in additional 15 second increments as needed, until you can stir it totally smooth. Then spread the chocolate into a thin layer on a baking pan. Set it aside to let it set until it’s hardened at room temperature for a couple hours, or about 10 minutes in the fridge.
Sprinkle your favorite Easter candies all over the top, and lots of adorable sprinkles. Then set the pan aside until the chocolate is hardened, or about 1 hour in the fridge. Cut it up into pieces once it’s hard and enjoy!
Tips for making Easter bark:
- Use high quality white chocolate and dark chocolate.
- Melt your chocolate slowly, and don’t over melt it. Make sure to stir it for a bit in between each time in the microwave to try not to have to microwave it more.
- Don’t let the first chocolate layer get totally hard in the fridge before adding the white chocolate on top because this helps to keep the layers from separating. (But let it get mostly set or the chocolate may melt when you poor your white chocolate on top and then the layers won’t be as pretty). If you let it harden at room temperature there should be no issues. But the fridge for too long will make it too hard.
- This Easter bark can be stored at room temperature in a ziptop bag, or other airtight container for up to 2 weeks. It can also be stored in the fridge.
This Easter candy bar is such a fun Easter treat! It’s such a cute treat loaded with adorable, and delicious, pastel Easter candies – and is delicious too. It’s perfectly chocolatey, and so fun to enjoy all spring long too.
More Easter recipes:
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- 8 oz high quality chocolate (chopped into small pieces)
- 8 oz high quality white chocolate (chopped into small pieces)
- 1/2 cup assorted Easter candies (chopped up as needed)
- 1 TBS Easter sprinkles
- Line a cookie sheet with parchment paper and set it aside.
- Add the chocolate to a medium microwave safe bowl. Microwave for 60 seconds, stirring as much as you can.
- If needed microwave for additional 15 second increments, stirring vigorously until the chocolate is completely melted and smooth.
- Pour the chocolate onto the prepared cookie sheet.
- Let the chocolate set at room temperature until it is hard, or place it in the fridge to chill for about 10 minutes, until it's set.
- Place the white chocolate into another medium sized microwave safe bowl, and microwave for 60 seconds, stirring as much as you can after. Then microwave in additional 15 second increments as needed, stirring well after each time.
- Pour the white chocolate over the dark chocolate, and carefully spread it evenly over the top.
- Sprinkle the chopped candy pieces, and sprinkles evenly over the top of the white chocolate.
- Let the pan sit at room temperature, or place it in the fridge until it is hardened and chocolate is set.
- Break, or cut, the bark into pieces as big or as small as you want.
This Easter bark was first published on April 7, 2014. The photos and blog post text were updated for clarity on March 28, 2021.