Easter White Chocolate Bark
Super easy, thin chocolate bars that are perfect for celebrations. Top them with colored chocolate, sprinkles, chopped mini eggs, or any other themed decoration you like. It takes 15 minutes to put together and extra time to set, and that's it. A great holiday project to make with kids.
Servings 25 medium pieces about
Ingredients
- 14 ounces white chocolate
- oil-based food coloring in pastel colors dissolves in chocolate
- ½ cup assorted sprinkles chopped mini eggs, or other Easter edibles
Instructions
- Line two baking sheets (that will fit in your refrigerator) with wax paper.
- Chop 14 ounces white chocolate if using a bar and not candy melts or wafers.
- Melt the white chocolate. I use the microwave (15-second spurts mixing well between each). Or use a double boiler.
- Pour about ¼ cup of melted white chocolate into a small bowl or more, depending on the number of colored chocolate you want to make. I used light green and sometimes mix it with pink or blue.
- Sprinkle oil-based food coloring in pastel colors and integrate well. 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.
- Pour the remaining white chocolate on the prepared baking sheet, making a log in the center.
- Spread it on the paper with an offset spatula 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.
- Drizzle the colored chocolate/s of choice. Don't overdo it.
- Sprinkle with ½ cup assorted sprinkles, chopped mini eggs or other edibles you might've chosen. You can drizzle some extra chocolate after sprinkling the candies. There's no right or way to do this; whatever you like is fine.
- Refrigerate for about 20 minutes until completely hardened. The time depends on the thickness and the temperature of your fridge.
- Separate the cold chocolate rectangle carefully from the paper.
- 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.
White chocolate: melting chocolate wafers or white chocolate bars you know melts well.
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 and mini eggs. 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.
