Description
A festive and fun treat that’s easy to make and perfect for Easter celebrations.
Ingredients
Scale
- 18 to 20 ounces of chocolate base (white chocolate and/or pastel candy melts)
- Pastel candies (mini eggs, M&Ms, jelly beans, or candy-coated chocolates)
- Crunchy mix-ins (pretzels, crushed vanilla wafers, or graham crackers)
- Pastel jimmies or confetti sprinkles
- Mini marshmallows (optional)
- 1 teaspoon coconut oil or neutral oil
- A splash of vanilla extract
Instructions
- Line a rimmed baking sheet with parchment.
- Set out all your toppings within reach.
- Melt white chocolate in a microwave-safe bowl in short bursts, stirring until smooth. Stir in a splash of oil and vanilla if desired.
- Melt pastel candy melts in a second bowl the same way, keeping both bowls warm.
- Pour the white chocolate onto the parchment and spread evenly with a spatula.
- Spoon pastel chocolate in small pools over the top.
- Swirl with a butter knife or skewer to create ribbons without overmixing.
- Quickly sprinkle on candies, pretzels, and any other toppings you’ve prepared.
- Press larger pieces gently into the warm chocolate so they stick.
- Chill in the fridge until firm, then break into rustic pieces and enjoy.
Notes
Keep liquids away from your chocolate to prevent it from seizing. Store the bark at room temperature for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 20g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg