Easter Candy Bark (The Sweetest Occasion)

When I started making bark (first Halloween candy bark and then Christmas chocolate bark), I was pretty sure I’d started something I wasn’t going to be able quit. Fast forward a few months, dump bags of my favorite Cadbury Mini Eggs on every store shelf and, well, I was right! This, friends, is Easter candy bark. Make it with your personal favorite Easter candy, sprinkles, M&Ms and whatever other Easter colored edible bits you heart feels compelled to use. I’m including a pretty exact measurement of each of the candies I chose below, but the beauty of bark is how easily it can be switched up to suit your own taste. Have fun with this one! If you have kiddos, this is a great and easy recipe to get them involved in making. If you don’t have kiddos, all the more Easter candy for you!

Easter Candy Bark

4 cups milk chocolate morsels
2 cups white chocolate morsels
1/2 cup Cadbury Mini Eggs
1/2 cup Easter M&Ms
1/2 cup M&M eggs
1/4 cup sprinkles
1/4 cup chocolate melts

Line a baking sheet with parchment paper. Then, carefully melt each of the chocolates over separate double boilers, mixing often with a rubber spatula until fully melted and smooth. Alternately, you can microwave in a heat seat bowl, microwaving in 15 – 20 second intervals and stirring in between to ensure even heating. Once fully melted, carefully pour melted chocolate onto the center of your baking sheet, then use a rubber spatula to gently smooth out until approximately 1/4” thick. Then pour the white chocolate on top of the milk chocolate in a bit of a zig zag pattern. Take a bamboo skewer (or similar) and use the tip to swirl the two chocolates together. Then one by one, sprinkle each of your Easter candy and sprinkle varieties over the chocolate before it begins to harden. Transfer the baking sheet to the fridge and chill for at least one hour or, ideally, overnight. Remove from the fridge and use the back of a spoon or similar to smash the bark into pieces.

(Recipe art direction by Cyd Converse | Photos by Alice G. Patterson for The Sweetest Occasion.)

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