Easter Chocolate Bark
Easter chocolate bark recipe is so tasty and looks pretty with swirls of chocolate. Let the kids help decorate with sprinkles and candy for the best treat.
Servings: 24
Calories: 191kcal
Ingredients
- 12 oz bag of semi-sweet chocolate chips
- 4 oz white chocolate chips
- 1 cup Pink Candy Melts
- 1 cup Purple Candy Melts
- 1 cup Yellow Candy Melts
- 1/2 cup Pastel M&Ms
- Pastel Sprinkles
Instructions
- Line a large baking sheet with foil or parchment paper.
- Melt the chocolate chips by placing them in a microwave safe dish. Heat in the microwave using 20 second intervals, stirring between each interval until chips are completely melted.
- Follow the same process with the white chocolate chips and each color of the candy melts. Still some of the melted white chocolate into each bowl of the candy melts to make the colors pastel.
- Pour the chocolate onto the baking sheet and use a spatula to spread the chocolate out as evenly as possible.
- Drop dollops of each color of the candy melts on top of the milk chocolate.
- Use the tip of a butter to swirl the melting candy melts to get the marble effect. Be careful to not over swirl to not completely combine the colors.
- Top with the M&Ms and the sprinkles.
- Place the bark in the refrigerator for 30-60 minutes to harden.
- Remove the bark from the refrigerator and break into pieces to serve.
- Enjoy and refrigerate any remaining pieces.
Notes
Be careful not to over heat the chocolate or candy melts. Make sure to heat in 20 second intervals to avoid overheating.
Use whatever Easter candy that you love to make this easy chocolate bark.
Store the bark in an airtight container or bag in the refrigerator for up to 2-3 weeks.
Nutrition
Calories: 191kcal | Carbohydrates: 21g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 21mg | Potassium: 94mg | Fiber: 1g | Sugar: 18g | Vitamin A: 18IU | Vitamin C: 0.05mg | Calcium: 23mg | Iron: 1mg
