Easter Bark is a colourful, playful treat that’s all about layers of rich chocolate and a festive crunch.

It starts with swirls of white, dark, and milk chocolate melted together into a beautiful marbled sheet.

On top of that silky surface, crushed mini eggs are sprinkled, adding a pop of pastel color and a satisfying crisp texture.

Once everything cools and hardens, the sheet is broken into rustic, jagged pieces—each bite offering a creamy, crunchy mix of sweet flavors and a burst of Easter joy.

It’s a delicious treat for Easter dessert or a great way to use up some leftover Easter eggs, making it just as practical as it is festive.  The yield will vary depending on how you break it up to suit your needs.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Before making Easter Bark  I lined a cookie sheet with parchment paper and set the oven to preheat at 275F..  

Then I placed the chocolate bars on top of the parchment paper, alternating the types of chocolate.

 

Next I placed the baking sheet in the oven.

While the chocolate was melting I put some mini eggs into a ziplock bag.

Then I broke the mini eggs into pieces.

 

After 5 minutes I removed the baking sheet from the oven.

 

 

Next I used a butter knife to create a marbled effect with the different chocolates.

How much you blend the chocolate is totally up to your personal preference.

Next I sprinkled the broken mini eggs on top of the chocolate.

Then it was time to set the pan in the fridge to allow the chocolate to set for a couple of hours.

After a couple of hours it will be ready to eat!

Once the chocolate sets, it’s broken into rustic pieces that are as pretty as they are delicious.

Easter Bark makes a wonderful dessert for your Easter celebration, offering a sweet ending to any meal. It’s also a clever and tasty way to use up any leftover Easter eggs you might have on hand.

Whether you’re gifting it to friends or simply treating yourself, this chocolatey bark is sure to bring a little extra joy to your holiday.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Candy Recipes For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Easter Bark:

• 2 100g white chocolate bars
• 2 100g dark chocolate bars
• 2 100g milk chocolate bars
• 2/3 cup mini eggs

How to Make Easter Bark:

1. Preheat oven to 275F.
2. Line a cookies sheet with a silicone mat or parchment paper.
3. Arrange chocolate bars on the prepared pan.  Alternating the colours for the second row.
4. Place the baking pan in the oven for 5 minutes.  
5. Place the mini eggs in a plastic ziplock bag.  Smash into pieces.
6. Remove baking pan from oven.
7. Use a butter knife to create a marbled effect with the chocolate.
8. Sprinkle the crushed mini eggs on top of the marbled chocolate.
9. Put the cookie sheet into the fridge for a couple hours for the chocolate to set.
10. Remove from fridge when set.
11. Break into pieces.
12. Enjoy!

FAQS:

 

How do I store Easter bark?

You can store Easter bark really easily! Just keep it in an airtight container at room temperature — it should stay fresh for about 1 to 2 weeks.

If you want it to last longer (like a month or so), you can refrigerate it, but make sure it’s in a tightly sealed container so it doesn’t absorb any fridge odors. You can also freeze it for even longer storage — just separate layers with parchment paper so the pieces don’t stick together.

 

What substitutions can I make in Easter bark?

Sure! Easter bark is super flexible, so you can swap things out depending on what you have or what you like. Here are some common substitutions:

• Chocolate:

  • Vegan or dairy-free chocolate works too.

• Candy toppings:

  • Swap mini eggs with pastel M&Ms,  jellybeans,  or Reese’s Pieces.

  •  Use gummy bunnies, marshmallow chicks, or skip them for a smoother bark.

• Sprinkles:

  • If you don’t have Easter sprinkles, any colorful nonpareils, sanding sugar, or even crushed pastel candies work.

• Add-ins:

  • Dried fruit like cranberries or apricots can also be fun for a more “grown-up” twist.

• Flavorings:

  • Add a drizzle of caramel, a sprinkle of sea salt, or even a tiny bit of peppermint or almond extract to the melted chocolate.