Easter Bark

Easter bark is one of those treats that’s way more impressive than the effort it takes to make. It’s basically melted chocolate that you dress up with Easter candy and let set – but the result looks like something from a fancy chocolate shop.

I love making it when I need a last-minute dessert or holiday gift, since it takes maybe 15 minutes of actual work. The combination of smooth chocolate and crunchy toppings is really satisfying, and you can use whatever Easter candy you like. Plus, it keeps well at room temperature for about a week if you can resist eating it all first.

Servings:
• Makes about 24 pieces
• Fills one 9×13 sheet

Timing:
• Prep: 10 mins
• Setting time: 30 mins
• Total time: 40 mins
• Active time: 15 mins

What you need for Easter Bark

How to make Easter Bark

1. Start by lining a large baking sheet with parchment paper. Make sure the paper hangs over the edges a bit – this will help you lift the bark out easily later.

2. Pour the white chocolate chips into a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each. The chips will keep their shape even when melted, so don’t overcook them. You’ll know they’re ready when they’re completely smooth and glossy when stirred – usually takes about 1½-2 minutes total.

3. While your white chocolate is still warm, spread it evenly on the parchment paper using an offset spatula or the back of a spoon. Aim for about ¼ inch thickness – too thin and it’ll break easily, too thick and it’s hard to bite into. The layer should be roughly rectangular, about 9×13 inches.

4. Working quickly before the chocolate sets, sprinkle your toppings evenly across the surface. I like to add the heavier items first (pretzels and M&Ms) so they sink in slightly, then follow with marshmallows and sprinkles.

5. For extra flair, melt a few different colors of candy melts the same way you did the white chocolate. Drizzle them over your bark in a zigzag pattern – I find a spoon works better than a piping bag here since the candy melts set up pretty quickly.

6. Let the bark sit at room temperature for about 30 minutes until completely set. You can speed this up by popping it in the fridge for 10-15 minutes, but don’t leave it in there too long or it might develop condensation when you take it out.

7. Once set (the surface should be completely firm to the touch), lift the bark out using the parchment paper edges. Break or cut it into irregular pieces – I find it looks more appealing when the pieces aren’t too uniform.

The bark will keep for about a week in an airtight container at room temperature. If your kitchen’s warm, store it in the fridge, but let it come to room temperature before serving for the best texture.