Easter Marshmallow Bark (Printable)
Festive pastel marshmallow and white chocolate treat, ready in 20 minutes. Perfect for Easter celebrations with colorful candy eggs and sprinkles.
# What You Need:
→ Chocolate Base
01 - 1 lb white chocolate, chopped or in 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 Cook:
01 - Line a 9x13 inch baking sheet with parchment paper to prevent sticking and ensure easy removal.
02 - Place white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each burst, until completely smooth and melted. Alternatively, use a double boiler 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.
04 - Pour the chocolate-marshmallow mixture onto the prepared baking sheet. Use a spatula to spread into an even layer approximately ½ inch thick.
05 - Sprinkle chopped candy eggs and pastel sprinkles generously 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.
07 - Break or cut into irregular pieces. Store in an airtight container at room temperature for up to one week.
# Expert Tips:
01 -
- Ready in under 20 minutes of active time, leaving you more moments for the things that actually matter
- The perfect balance of creamy white chocolate with pillowy marshmallows that somehow makes every bite feel like celebration
02 -
- White chocolate seizes easily if overheated, so patience during melting makes the difference between silky smooth and grainy disappointment
- Press the decorations in immediately after spreading, or they will just roll right off when you try to serve it
03 -
- Work quickly once the marshmallows are added, or they will start warming up and losing their perfect shape
- Line your baking sheet with parchment that hangs over the edges for easy lifting once set