Description
This Chocolate Easter Bark with Mini Eggs is a festive, no-bake treat made with swirled chocolates, mini candy eggs, sprinkles, and a touch of sea salt.
Ingredients
12 oz semisweet or milk chocolate chips
6 oz white chocolate chips or white melting wafers
1 cup mini candy-coated chocolate eggs, slightly crushed
2 tablespoons pastel or Easter-themed sprinkles
Pinch of sea salt (optional)
Instructions
Line a baking sheet with parchment paper and set aside.
Melt semisweet or milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
Spread the melted chocolate onto the prepared baking sheet into an even ¼-inch thick layer.
Melt white chocolate chips using the same method and dollop spoonfuls over the semisweet chocolate layer.
Use a skewer or knife to swirl the chocolates together for a marbled effect.
While the chocolate is still warm, scatter the crushed mini eggs evenly across the surface.
Add sprinkles and a pinch of sea salt if using.
Transfer the tray to the refrigerator and chill for 20–30 minutes or until fully set.
Once hardened, break the bark into pieces and store in an airtight container.
Notes
Use high-quality chocolate for best flavor and texture.
To easily crush mini eggs, place them in a zip-top bag and gently tap with a rolling pin.
You can tint the white chocolate with pastel food coloring for extra Easter flair.
Store bark in the fridge for up to 2 weeks or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 1/10 batch)
- Calories: 210
- Sugar: 22g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 3mg
Keywords: Chocolate Easter Bark, Easter chocolate treats, mini eggs bark, festive candy bark