Easter Bark Candy
A quick, easy, and festive no-bake treat featuring creamy white chocolate topped with colorful Easter candies and sprinkles—perfect for holiday celebrations, gifting, or satisfying your sweet tooth.
Equipment
- Large Rimmed Baking Sheet
- Parchment paper
- Microwave-Safe Bowl or Double Boiler
- Offset spatula or spoon
Ingredients
Main Ingredients
- 2 lb white chocolate finely chopped
- 1.5 cups assorted small Easter candies mini chocolate eggs, pastel M&Ms, jelly beans, or small gummies
- 2-3 tbsp festive Easter sprinkles
Instructions
- Step 1: Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Step 2: Melt the finely chopped white chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring well after each, until smooth. Alternatively, use a double boiler to melt gently over simmering water.
- Step 3: Pour the melted chocolate onto the prepared baking sheet and spread evenly with an offset spatula or back of a spoon to about ¼ inch thickness.
- Step 4: Immediately sprinkle the assorted Easter candies evenly over the melted chocolate and gently press them in so they adhere without sinking.
- Step 5: Sprinkle festive Easter sprinkles on top and gently press to stick.
- Step 6: Let the bark set by leaving it at room temperature for about 2 hours, or chill in the refrigerator for 30–45 minutes to speed up setting; watch for condensation if refrigerating.
- Step 7: Once fully set, lift the bark off the parchment and break or cut into pieces as desired.
- Step 8: Store the Easter Bark in an airtight container in the refrigerator to keep fresh and firm.
Notes
Try swapping white chocolate with milk or dark chocolate for a different flavor. Add nuts, crushed peppermint, dried fruit, edible glitter, or drizzle with melted dark chocolate or caramel for creative variations. Store in the fridge up to 2 weeks or freeze for up to 3 months. Let bark come to room temperature 10-15 minutes before serving for best texture.