This Easter Bark is super easy to make, super yummy, and looks adorable for all your Easter dinner plans!
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If you’ve been looking for a unique treat perfect for Easter Day, this is it. The best part? Not only is it super easy to prep, but you can sneak some Cadbury Mini Eggs mid-way too!
While my husband prefers the cream-filled Cadbury eggs, I am the absolute biggest fan of the mini chocolate eggs. So much that I celebrate now that the smart people at Cadbury have made the outer shell different holiday colors and thus have them available in the store year-round. So smart… and so bad for my waistline!
Using one of my favorite treats as inspiration, I wanted to share a really easy to make dessert. While these photos are Easter-themed, you could definitely swap out the color melts and candy for Red/White/Blue, Red & Green, etc… depending on which season of the year you’re reading this recipe! You will need 8 oz total to create the marbled effect.
Easy Easter Bark Recipe
You’ll start by melting the chocolate in a double boiler. If you don’t have one– no worries, this isn’t the double boiler of our Home Ec days. You’ll use this Double Boiler and set it on top of saucepans that you already own. Easy Peasy!
Once your milk chocolate is melted, quickly pour it in your sheet pan. Then, you’ll want to drop small spoonfuls of the melted candy melts and white chocolate onto the milk chocolate. Use a toothpick or wooden skewer to pull through the drops of colored chocolate to create a marbled effect. Scatter the mini eggs and sprinkles evenly over the wet marbled chocolate.
Finally, place the baking sheet in the refrigerator to set for at least three hours. Once the chocolate is set move the block to a large flat surface and use a sharp knife to cut it into pieces.
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Clean-Up Tip: Make sure the parchment paper overhangs on either end to help with less mess.
- 23 oz high quality milk chocolate
- 2 oz white chocolate or candy melts
- 2 oz pink candy melts
- 2 oz blue candy melts
- 2 oz yellow candy melts
- 1 cup Cadbury mini eggs
- 2 tablespoons easter themed sprinkles
- Line a large rimmed baking sheet with parchment paper and set aside.
- Melt milk chocolate over a double boiler until smooth.
- While milk chocolate is melting, melt candy melts according to package instructions.
- Spread milk chocolate in an even layer over the parchment lined tray using an offset spatula. The chocolate should be about ¼” thick.
- Moving quickly, drop small spoonfuls of the melted candy melts and white chocolate onto the milk chocolate.
- Use a toothpick or wooden skewer to pull through the drops of colored chocolate to create a marbled effect.
- Scatter the mini eggs and sprinkles evenly over the wet marbled chocolate.
- Place the baking sheet in the refrigerator to set for at least three hours.
- Once the chocolate is set move the block to a large flat surface and use a sharp knife to cut into pieces.
- The colored candy melts can be subbed for other colors. You will need 8 oz total to create the marbled effect.
- Move quickly through steps 4-7. You do not want the chocolate to start to set before the toppings have been added or they will not stick. If the chocolate starts to harden before you add the candy eggs and sprinkles, place the baking tray in the oven at 250F for 1-2 minutes.
- Store chocolate bark in an airtight container at room temperature for up to 10 days.
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Making a fun Easter treat doesn’t need to hard or boring. Prep it in the morning and you’ll be ready for an afternoon sweet treat.
When you make these yummy Easter Bark, be sure to tag me, at @ourhomemadeeasy. I can’t wait to see your take on them!
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