Easter Marshmallow Bark (Printable version)

Creamy white chocolate melted with pastel marshmallows and topped with candy eggs for a colorful Easter dessert.

# What You'll Need:

→ Chocolate Base

01 - 1 lb white chocolate, chopped or 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

# How to Prepare:

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 fully melted. Alternatively, use a double boiler method with a heatproof bowl over 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. Using a spatula, spread into an even layer approximately 1/2 inch thick, working quickly before the chocolate begins to set.
05 - Immediately sprinkle chopped candy eggs and pastel sprinkles over the surface. Press lightly with the spatula to ensure toppings adhere to the chocolate.
06 - Refrigerate the bark for at least 1 hour until completely firm and set throughout. The surface should be hard to the touch when ready.
07 - Break or cut the bark into irregular pieces. Store in an airtight container at room temperature for up to one week, or refrigerate for longer shelf life.

# Expert advice:

01 -
  • It comes together in under 20 minutes but looks like you spent forever on it
  • The combination of creamy white chocolate and pillowy marshmallows is pure spring happiness
02 -
  • White chocolate seizes if it gets even a drop of water, so absolutely dry equipment is nonnegotiable
  • The marshmallows continue to soften slightly over time, so this is best eaten within a few days
03 -
  • Room temperature chocolate melts faster and more smoothly than cold chocolate straight from the pantry
  • If your white chocolate looks grainy after melting, whisk in a teaspoon of vegetable oil to bring it back to silky smooth

Go Back