Chocolate Easter Bark is a simple, festive, spring treat featuring two kinds of chocolate swirled together and topped with M&M's, chocolate eggs, and sprinkles! The pastel colors, fun sprinkles, and candy make this a super fun and festive no bake Easter treat for kids!
Course Dessert
Cuisine American
Keyword Chocolate Easter Bark, Easter Bark
Prep Time 20 minutesminutes
Setting Time 1 hourhour
Total Time 20 minutesminutes
Servings 18pieces
Calories 263kcal
Author Michelle
Ingredients
8ouncesmilk chocolate or semi-sweet chocolate
4ounceswhite chocolate(to make candy melts more pastel)
1cupeach Wilton candy melts in 3-4 colorswe used blue, pink, purple, and yellow for ours
Pastel M&M's
Spring or Easter sprinkles for garnish
Instructions
Line a baking sheet with wax paper or a silicone mat. Set aside.
Melt milk chocolate in a microwave-safe bowl in the microwave in 30 second intervals, stirring between each interval to prevent chocolate from burning. Set aside.
Repeat melting process in a separate microwave-safe bowl for each color of candy melts (each color needs its own bowl). Add bits of white chocolate to make the colors more pastel. Set aside.
Pour melted milk chocolate onto the lined baking sheet. Spread evenly.
Scoop melted candy melts into dollops, one color at a time, on top of plain chocolate. Just leave it in glops for now.
When all chocolate is in the pan, swirl together with the tip of a butter knife to get the marbling effect. Just place the knife tip all the way to the bottom of the sheet and gently swirl up and down, back and forth, or diagonally, until you achieve your desired look.
Sprinkle M&M's and sprinkles on top.
Let set for an hour, or until hard and solid. You can also place in the refrigerator or freezer to help set faster (see note at bottom of recipe).
Break into pieces once set. It should make about 18 medium pieces.
Store in an air tight container in a cool dry place.
Video
Notes
My biggest most important tip for making this recipe is that you only microwave in 30 second intervals, and you stir between each one. Otherwise, your chocolate will seize up and get stiff, and you'll have to throw it away and start over.
Be careful not to over heat the chocolate. You want to microwave it the least amount possible. Stir a lot to get it to melt faster, and as soon as it's melted set aside.
Feel free to substitute dark chocolate for milk chocolate, if you prefer!
For best tasting bark, use high quality chocolate bars, such as Lindt or Ghirardelli instead of baking chips.
What kind of candy do you use? This is the fun part! You can use any of your favorites. Cadbury eggs, robin eggs, M&M's, Reese's eggs... Possibilities are endless!
To get the bark to set faster, you can place it in the refrigerator or freezer. However, this can sometimes affect the coloring of the M&M's and chocolate. Instead of shiny, they will look a little matte. If that doesn't bother you, then go for it!
Store bark in an airtight container in a cool dry place at room temperature or in the refrigerator for up to 3 weeks. For longer storage, bark can be frozen for up to 2 months. Thaw overnight in the refrigerator to serve.
If you love white chocolate more than milk chocolate, you can check out this white chocolate Easter Bark version that I shared last year.