Easter Marshmallow Chocolate Bark (Printable version)
A vibrant no-bake layering melted white chocolate with pastel mini marshmallows, candy-coated eggs, and sprinkles for a festive Easter dessert.
# What you'll need:
→ Chocolate Base
01 - 1 lb white chocolate, chopped or in chips
→ Marshmallow Layer
02 - 7 oz mini marshmallows, assorted pastel colors
→ Decorations
03 - 1.75 oz pastel-colored candy-coated chocolate eggs, roughly chopped
04 - 1.75 oz pastel sprinkles
# Directions:
01 - Line a 9x13 inch baking sheet with parchment paper, ensuring complete coverage to prevent sticking.
02 - Place white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each burst, until completely smooth and glossy. Alternatively, melt over a double boiler using simmering water.
03 - Let the melted chocolate cool for 2 minutes to prevent marshmallows from melting completely. Gently fold in the mini marshmallows until evenly distributed throughout the chocolate.
04 - Pour the chocolate-marshmallow mixture onto the prepared baking sheet. Use a spatula to spread into an even layer approximately ½ inch thick.
05 - Sprinkle chopped candy eggs and pastel sprinkles generously over the surface. Press lightly with the spatula to ensure toppings adhere to the chocolate.
06 - Refrigerate for at least 1 hour until the chocolate is completely firm and set throughout.
07 - Break or cut into irregular pieces and arrange on a serving platter.
# Expert Advice:
01 -
- It comes together in under twenty minutes but looks like you spent forever planning it
- The pastel colors make any spring table feel instantly festive and bright
02 -
- White chocolate seizes easily so avoid any moisture when melting
- Working quickly once marshmallows are added prevents them from completely melting into the chocolate
03 -
- Keep some reserved sprinkles to add after chilling for extra freshness
- A warm knife cuts through cleanly if you prefer uniform pieces over rustic broken ones