Easter Bark
This fun, no-bake Easter dessert is perfect for gifting. Made with a mixture of swirled chocolate, white chocolate, and topped with mini eggs, Easter Bark is an easy treat for the kids to help make. Ready to enjoy in 30 minutes!
Need a quick and simple recipe for an Easter treat that you can use as an edible gift or just to enjoy to celebrate the Easter holiday? This Easter bark recipe is so stinkin’ cute and EASY!
Make it in less than 30 minutes using your favorite Easter candies. Give to your friends, family, or as a fun activity to do with the kids.
You only need three ingredients and can personalize it with your favorite toppings. It’s the perfect treat for times when your sweet tooth comes calling.
Why You’ll Love This Recipe
- Great gift to include in an Easter basket
- Delicious Easter treat with loads of sweet chocolate and Easter candy
- Super way to use up leftover Easter candy
- Simple ingredients that are easy to find around the Easter holidays
- Customizable to suit your taste
- Quick to make in about 30 minutes
- Fun Easter treats
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Semi-sweet chocolate – Find it in the baking aisle at the grocery store.
- White baking chocolate – You can also find this in the baking aisle with the other baking chocolates.
- Cadbury mini eggs – You can use another brand of chocolate Easter eggs if you like.
How to Make Easter Bark
- Step One: Line a baking sheet with parchment paper.
- Step Two: Melt semi-sweet chocolate in a microwave-safe bowl or using a double boiler. If using a microwave, melt at 30-second increments. Mix well and repeat. Pour the melted chocolate onto the baking sheet and spread it as evenly as you can. You do not have to go from edge to edge.
- Step Three: Melt the white chocolate the same way as the semi-sweet. Pour the melted white chocolate onto the baking sheet and spread it into an even layer, covering most or all of the semi-sweet chocolate. TIP: Allow it to cool in the fridge for about 5 to 10 minutes before starting with the white chocolate if you do not want the chocolate colors to blend.
- Step Four: Immediately add any toppings and lightly press down when needed.
- Step Five: Chill in the fridge for about 25 minutes or until set.
- Step Six: Place parchment paper on a cutting board and chop into desired sizes and shapes.
What to Serve with It
- Leftover Easter Candy Rice Krispie Treats
- Easter Egg Brownies
- Easter Puppy Chow
- Easter Trifle
- Italian Easter Cookies
Variations and Substitutions
- Use 1 cup white chocolate chips instead of the baking white chocolate.
- Add melted candy melts in pastel colors to change up the look of your bark.
- Make it a white chocolate bark by leaving out the semi-sweet chocolate.
- Use 1 ½ cups milk chocolate chips instead of the semi-sweet chocolate.
- Turn it into a dark chocolate bark by using dark chocolate chips instead of the semi-sweet chocolate.
- Use a butter knife to create a swirl pattern with the white chocolate and semi-sweet chocolate.
Topping Ideas
- Chopped up cookies like chocolate chip cookies or Oreos
- Chopped chocolate bars
- Broken up pretzels
- Dried cranberries
- Jelly beans
- Pastel sprinkles
- Mini marshmallows
- Easter M&Ms
- Broken up graham crackers
- Easter candy corn
Storage Instructions
Store your Easter bark in an airtight container for a week to 10 days at room temperature in a room no more than 70°F (21°C). You can also store it in the fridge for a few weeks or in the freezer for up to three months.
Do I Have to Melt the Chocolate in the Microwave?
No, you can also use the double-boiler method to melt the chocolate. Make sure you heat it low and slow, stirring often. You don’t want to burn the chocolate.
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Easter Bark
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Ingredients
- 12 oz semi-sweet chocolate chopped into small bits
- 8 oz white baking chocolate chopped into small bits
- ½ cup mini eggs chopped
Instructions
- Line a baking sheet with parchment paper.
- Melt semi-sweet chocolate in a microwave-safe bowl or using a double boiler. If using a microwave, melt at 30 second increments. Mix well and repeat. Pour onto the baking sheet and spread as evenly as you can. You do not have to go from edge to edge.
- Melt the white chocolate the same way as the semi-sweet. Pour on the baking sheet and spread it out covering most or all of the semi-sweet chocolate. TIP: allow it to cool in the fridge for about 5 to 10 minutes, before starting with the white chocolate if you do not want the chocolate colors to blend.
- Immediately add any toppings and lightly press down when needed.
- Chill in the fridge for about 25 minutes or until set.
- Place parchment paper on a cutting board and chop into desired sizes and shapes.
Notes
- Use good-quality chocolate for the best flavor and a smoother melt.
- Let the semi-sweet chocolate cool slightly before adding the white chocolate if you want a more defined layered look rather than a marbled effect.
- Customize with toppings like sprinkles, crushed cookies, or pastel M&Ms for extra festive flair.
- Chill time may vary depending on how thick your bark is—just make sure it’s completely set before cutting.
- Store in an airtight container in the fridge for up to 10 days, or freeze for longer storage.
- To make it easier to cut, let the bark sit at room temperature for a few minutes before slicing.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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So easy and delicious, made it today with my grandson, so much fun !