After weeks of research and planning, I had finally decided on this fun, colorful, adorable and oh so yummy Easter Chocolate Bark.
Guys, I am telling you, this is so much fun to make, I seriously cannot stop myself from making this. It is so easy, no baking needed, and I get to decorate it with the colorful Easter M&M chocolates, plus nuts and sprinkles. Best part of it, this can be made ahead of time, so there is no need to rush.
Bark Chocolates depends solely in the quality of chocolate, so choose a good quality chocolate, something that you would enjoy eating on its own. Trust me, its worth paying a little bit more. Besides, it’s Easter, so let us make it extra especial.
This is a fun treat to make with kids and adult a like. Add as much or as less toppings as you want. Be creative, be colorful, and have fun! Let’s get started!
- 10 ounces semi-sweet/dark chocolate, coarsely chopped (You can use a combination of both in the ratio you prefer. I did mine 8 ounces semi-sweet and 3 ounces dark chocolate)
- 3 ounces white chocolate, coarsely chopped
- 1 cup assorted Easter candies (crushed robin eggs, pastel M&Ms, pastel sprinkles, etc.)
Select the photo to see the description
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt the semi-sweet/dark chocolate. Use a double boiler or microwave. If using the microwave, stop and stir the chocolate every 20 seconds to help avoid seizing. Pour onto prepared baking sheet and spread out into a large rectangle. Set aside and prepare the white chocolate.
- Melt the white chocolate with same process at step 1.
- Drizzle melted white chocolate on top of semi-sweet/dark chocolate. Use a toothpick or any object with pointed end and make a swirling movement to create swirl pattern.
- Decorate with candies and sprinkles.
- Allow the bark to set at room temperature in a cool, dry environment, this usually takes around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Make ahead tip
Store bark in an airtight container at room temperature in a cool, dry place or in the refrigerator for up to 3 weeks. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
Good to know:
- Do not use chocolate chips or morsels. Pure chocolate is best for easy melting and best taste. I like Ghirardelli, Baker’s, Lindt bars.
- Use good quality chocolate for better taste.
Quotes of the Day
“Chocolate is the answer. Who cares what the question is!”
Categories: Bark Chocolates