Easter Bark

5 from 2 votes

This fun no-bake Easter dessert is perfect for gifting. Made with a mixture of swirled chocolate, white chocolate and topped with mini eggs, it's an easy treat for the kids to help make. Ready to enjoy in 30 minutes!

Course Dessert

Cuisine American

Keyword easter bunny bark, easter desserts

Prep Time 5

Set Time 25

Total Time 30

Servings

Calories 472kcal

Author Stacie Vaughan

Ingredients

12 oz semi-sweet chocolate chopped into small bits
8 oz white baking chocolate chopped into small bits
½ cup mini eggs chopped

US Customary - Metric

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.

Video

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