Easter Bark
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Celebrate Easter with this delightful Easter Bark Recipe! A festive treat adorned with colorful Easter toppings that’s perfect for sharing with family and friends!
Easter Bark Recipe
This Easter bark recipe is a double-decker masterpiece, loaded with a mix of classic and creative toppings like chocolate chips, marshmallows, coconut, and colorful candy-coated chocolates.
Chocolate bark is incredibly easy to make—simply melt your chocolate, spread it out, and sprinkle on your chosen toppings.
This Easter bark is not only a hit with the kids, who can join in on the fun of adding toppings (minus handling the hot chocolate), but it’s also a perfect way to indulge in chocolate for breakfast during the Easter holidays!
From dark to white chocolate, creating a two-layer bark makes for an eye-catching dessert. And for those looking to bake even more Easter treats, consider pairing this with homemade hot cross buns for a complete festive experience.
Enjoy this delicious time of year with a batch of homemade Easter bark!
How to Make Easter Bark
A full and detailed recipe card is at the bottom of this post.
Double-Boiler: Set up a double boiler by filling a medium-sized pot halfway with water and placing a large heat-proof bowl on top, ensuring the bowl doesn’t touch the water. Heat over medium.
Melt Dark Chocolate: Add the dark chocolate to the bowl, stirring until fully melted. Pour the melted chocolate onto the prepared tray, forming a small round.
Spread Chocolate: With a spatula or spoon, gently spread the chocolate to your desired thickness, about 3-5mm thick. Refrigerate for 3-5 minutes or until just set but not completely hard.
Melt White Chocolate: Melt the white chocolate using the same double boiler method but in a new bowl. Once smooth, pour over the semi-set dark chocolate layer, leaving a 2 cm border of dark chocolate exposed.
Add Toppings: After 2-3 minutes in the refrigerator or once the white chocolate begins to set, sprinkle over the marshmallows, chocolate chips, candy-coated chocolates, and desiccated coconut.
Set: Refrigerate until completely set, about 1-2 hours. Once set, use a sharp knife to cut the bark into shards. Enjoy!
Expert Tips
- Use High-Quality Dark Chocolate: For the best flavor and smooth melting, opt for high-quality dark chocolate.
- Thin Layers: For a crisp snap, ensure your layers are evenly spread to the recommended thickness.
- Creative Toppings: Feel free to customize your bark with a variety of toppings like nuts, dried fruit, or different candy pieces.
Can I make this Easter Bark in advance?
Yes, Easter Bark can be made several days ahead and stored in the refrigerator.
Is it necessary to use coconut oil with white chocolate?
Coconut oil helps the white chocolate melt smoothly, spread easily and bite into, but it can be omitted if preferred, your white chocolate will just be firmer.
Storage Instructions
Store: In an airtight container, refrigerated, for up to 1 week – 10 days.
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Easter Bark
Ingredients
- 200 g plain semi-sweet/dark chocolate block, broken into squares
- 200 g plain white chocolate block, broken into squares
- 1/2 cup mini semi-sweet/dark chocolate chips
- 1/4 cup Smarties, or Rockets Candy
- ⅓ cup mini white marshmallows
- 2 Tbsp desiccated coconut
Instructions
- Prep: Line a large flat baking sheet with parchment paper and set aside.
- Double-Boiler: Set up a double boiler by filling a medium-sized pot halfway with water and placing a large heat-proof bowl on top, ensuring the bowl doesn’t touch the water. Heat over medium.
- Melt Dark Chocolate: Add the dark chocolate to the bowl, stirring until fully melted. Pour the melted chocolate onto the prepared tray, forming a small round.
- Spread Chocolate: With a spatula or spoon, gently spread the chocolate to your desired thickness, about 3-5mm thick. Refrigerate for 3-5 minutes or until just set but not completely hard.
- Melt White Chocolate: Melt the white chocolate using the same double boiler method but in a new bowl. Once smooth, pour over the semi-set dark chocolate layer, leaving a 2 cm border of dark chocolate exposed.
- Add Toppings: After 2-3 minutes in the refrigerator or once the white chocolate begins to set, sprinkle over the marshmallows, chocolate chips, candy-coated chocolates, and desiccated coconut.
- Set: Refrigerate until completely set, about 1-2 hours. Once set, use a sharp knife to cut the bark into shards. Enjoy!
Notes
- Store: In an airtight container, refrigerated, for up to 1 week – 10 days.