Easter Marshmallow Bark (Printable version)

Colorful white chocolate bark with pastel marshmallows and candy-coated eggs, perfect for spring celebrations.

# What you'll need:

→ Chocolate Base

01 - 1 pound white chocolate, chopped or chips

→ Marshmallow Layer

02 - 7 ounces mini marshmallows, assorted pastel colors

→ Decorations

03 - 1.75 ounces pastel-colored candy-coated chocolate eggs, roughly chopped
04 - 1.75 ounces pastel sprinkles

# Directions:

01 - Line a 9x13 inch baking sheet with parchment paper to prevent sticking and ensure easy removal of the bark once set.
02 - Place white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each burst, until completely smooth and fully melted. Alternatively, use a double boiler over simmering water.
03 - Let melted chocolate cool for approximately 2 minutes to prevent marshmallows from melting completely. Gently fold in mini marshmallows until evenly distributed throughout the chocolate base.
04 - Pour chocolate-marshmallow mixture onto prepared baking sheet. Using a spatula, spread into an even layer approximately 1/2 inch thick, ensuring uniform thickness for consistent setting.
05 - Sprinkle chopped candy eggs and pastel sprinkles generously over surface. Press decorations lightly into chocolate to ensure adhesion during chilling.
06 - Refrigerate baking sheet for minimum 1 hour until bark is completely firm and set. Chocolate should break cleanly when touched.
07 - Remove from refrigerator and break or cut into irregular pieces. Serve immediately or store in airtight container.

# Expert Tips:

01 -
  • Its ready in under 20 minutes of active time, leaving you more time for egg hunts
  • The combination of creamy white chocolate and fluffy marshmallows is irresistibly nostalgic
  • You can customize the colors and decorations to match any Easter theme
02 -
  • White chocolate seizes easily if overheated, so watching it closely and stirring between every 30 second interval is essential
  • Pressing the decorations into the chocolate while its still soft ensures they stay put instead of falling off when you break the bark
  • The chilling time is nonnegotiable, cutting or breaking the bark before its completely set will result in a messy, sticky situation
03 -
  • Work quickly once the marshmallows are added, as they begin to soften in the warm chocolate
  • Room temperature chocolate melts more evenly than cold chocolate, so let it sit out for 10 minutes before starting

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