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    Home » Recipes » Chocolate Recipes

    Published: Apr 5, 2023 by Paula Montenegro · Income from ads and affiliates

    Easter Bark

    Jump to Recipe

    Homemade thin chocolate bars that are perfect for celebrations. This Easter bark recipe has two variations: white and dark chocolate. Top them with colored chocolate, sprinkles, chopped mini eggs, or any other themed decoration you like. It takes 10 minutes to put together and extra time to set, and that's it. A great holiday project to make with kids.

    Close up of white chocolate Easter bark pieces on a white plate. Light blue cloth in the background.

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    This is a quick and easy Easter candy, meaning it's not complicated. It's a simple alternative to chocolate eggs and can be part of your Easter desserts and traditions.

    Chocolate bark is a way of making homemade bars with your chosen ingredients. So it can vary with each holiday.

    We make double chocolate bark with white and dark chocolate, chopped cookies, and nuts as Christmas gifts. And spooky bark with candy eyes for Halloween.

    Bark can be decorated with different things, from sprinkles, colored chocolate, your favorite Easter candy, crushed cookies, jelly beans, etc. So be creative and choose what you like.

    Hand holding piece of dark chocolate and pink bark.
    Table of Contents Open
    Ingredient list
    How to make chocolate Easter bark
    Cutting pieces of bark
    Kitchen notes
    Related recipes you might like:
    Easter Chocolate Bark (white and dark)

    Ingredient list

    I like to use melting chocolate (wafers) for this recipe, the type used for candy-making, because it melts quickly (especially white chocolate, which can be tricky to melt) and has a good shine.

    Any baking bar that you usually use and melts well works though they can turn quite dull after they dry, especially dark chocolate.

    • Chocolate: I use melting chocolate, such as Mercken's melting chocolate wafers. Or use good chocolate that melts well, such as Callebaut 54% chocolate wafers (love it). If you want a sweeter bark, use milk chocolate melts.
    • White chocolate: melting chocolate wafers or white chocolate bars you know melts well. Mercken's coating melting wafers, Callebaut white chocolate wafers, or a white chocolate baking bar.
    • Food coloring: make sure it's oil-based or won't dissolve in chocolate! I use Dustcolor powder food dye.
    • Decoration: Pastel-colored sprinkles or a mix of Easter sprinkles, mini eggs and m&m's, whole and chopped. Or any other edible decoration you want. There's no right or wrong as long as you like it.

    See the recipe card at the end of this post for quantities.

    Bowls with ingredients for Easter bark including white and dark chocolate, sprinkles, food coloring, mini eggs.

    How to make chocolate Easter bark

    Toppings: let your imagination flow. There are many color combinations and different decorations to use. There's no right or wrong way.

    White bowls on white marble with pastel colored chocolate. Silver spoons inside.

    Some of the melted white chocolate will be mixed with different food colorings to get colored chocolate.

    Spreading melted white chocolate with an offset spatula on white parchment paper.

    The rest is spread on parchment paper. Don't make too thick of a layer as it will be harder to break up and also to eat.

    White chocolate Easter bark with chopped mini eggs, sprinkles and pastel green drizzles on a white paper.

    I used chopped and whole white mini eggs, light blue and green candies, pastel green chocolate, and Easter nonpareils for the white bark.

    Dark chocolate Easter bark with pink drizzles and sprinkles on a white paper.

    I used pink chocolate, white chopped mini eggs, and pink and purple candies for the dark bark.

    Cutting pieces of bark

    Cutting dark chocolate and pink bark with a kitchen knife on a piece of parchment paper.

    Use a kitchen knife to cut pieces of cold chocolate bark. This is the less messy way.

    Breaking pieces of white and pastel green chocolate bark on parchment paper. View from above.

    Or use your hands to break uneven pieces. This method will make some of the toppings fall from the chocolate.

    Vintage Kitchen tip: chill it in the fridge so it sets up faster. But when you remove it, let it stand at room temperature for about 10 minutes or until it's easier to cut.

    Overview of white chocolate Easter bark pieces on a white plate on a grey surface.
    Pile of dark chocolate and pink bark pieces on a white plate. Light pink background.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
    • Food coloring: make sure it's oil-based. Otherwise, it will not dissolve in chocolate! I use powder color, but you can use gels.
    • Refrigerator: chilling the bark is the easiest and fastest way to solidify it. You can also leave it at room temperature, which will take a while (sometimes hours). The freezer also works if you're in a hurry, but be careful it doesn't get too cold, and it's hard to break up.
    • Breaking up the bark: I recommend waiting about 20 minutes if it has been chilled before you cut or break it up with your hands; it'll be easier.

    Related recipes you might like:

    • Several mini egg cookies on a white plate with a bunny. Grey background.
      Cadbury Egg Cookies
    • Pile of chocolate peanut clusters on a white plate set on a pink surface with loose peanuts around.
      Chocolate Peanut Clusters
    • Partial grey blue plate with silver and white truffles
      Easy White Chocolate Truffles
    • Double chocolate cookie bark
      Double Chocolate Bark - 4 ingredients!

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Metal plate with pieces of white and pastel chocolate Easter bark. White surface and blue cloth in the background.

    Easter Chocolate Bark (white and dark)

    Print Recipe
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    Super easy thin chocolate bars that are perfect for celebrations. This Easter bark recipe has two variations: white or dark chocolate. Top them with colored chocolate, sprinkles, chopped mini eggs, or any other themed decoration you like. It takes 10 minutes to put together and extra time to set, and that's it. A great holiday project to make with kids. 

    • Total Time: 35 minutes
    • Yield: About 25 medium pieces

    Ingredients

    Units
    • 14 oz white chocolate
    • 10 oz dark or milk chocolate
    • Pastel colors food coloring oil-based (dissolves in chocolate)
    • ½ cup assorted sprinkles, chopped mini eggs, or other Easter edibles

    Instructions

    1. Line two baking sheets (that will fit in your refrigerator) with wax paper.
    2. Chop chocolates separately if not using candy melts or wafers. 
    3. Melt the white chocolate. I use the microwave (15-second spurts mixing well between each). Or use a double boiler.
    4. Pour about ¼ cup of melted white chocolate into two small bowls or more, depending on the number of colors you want to make. I used pink and light green. 
    5. Mix different food coloring into each bowl. Depending on your brand of coloring (mine was a powder), you might need more or less to get the type of hue you want. Start small, with a pinch, mix well and add more if necessary. If you want several colored chocolates, you might need to melt more white chocolate than specified in the recipe. 
    6. On one baking sheet, pour the remaining white chocolate. 
    7. Spread it on the paper with an offset spatula, knife, or the back of a spoon. Don't make it too thick, or it will be hard to break up. Between ⅛ and ¼ inch is what you want. 
    8. Drizzle the colored chocolate/s of choice. Don't overdo it. 
    9. Sprinkle with chopped mini eggs, sprinkles, or other edibles you might've chosen. 
    10. You can drizzle some extra chocolate after sprinkling the candies. There's no right or way to do this; whatever you like is fine.   
    11. Refrigerate for about 20 minutes until completely hardened. The time depends on the thickness. 
    12. Repeat with the dark chocolate. Refrigerate until it sets. 
    13. Separate the cold chocolate rectangle carefully from the paper.
    14. Break into pieces by hand or use a kitchen knife to cut pieces. 

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier! 
    • Food coloring: make sure it's oil-based, or it will not dissolve in chocolate! I use powder color, but you can use gels.
    • Chocolate: I use melting chocolate, such as Mercken's melting chocolate wafers. Or use good chocolate that melts well, such as Callebaut 54% chocolate wafers (love it). If you want a sweeter bark, use milk chocolate melts.
    • White chocolate: melting chocolate wafers or white chocolate bars you know melts well. Mercken's coating melting wafers, Callebaut white chocolate wafers, or a white chocolate baking bar.
    • Food coloring: make sure it's oil-based or it won't dissolve in chocolate! 
    • Decoration: Pastel-colored sprinkles or a mix of Easter sprinkles, mini eggs and m&m's, whole and chopped. Or any other edible decoration you want. There's no right or wrong as long as you like it. 
    • Refrigerator: chilling the bark is the easiest and fastest way to solidify it. You can also leave it at room temperature, which will take a while (sometimes hours). The freezer also works if you're in a hurry, but be careful it doesn't get too cold, and it's hard to break up.
    • Breaking up the bark: I recommend waiting about 20 minutes before you cut or break it up with your hands; it'll be easier.  
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Category: Candy - Sweets
    • Method: Mixing
    • Cuisine: American

    Keywords: Easter bark

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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