Easter Candy Bark Recipe

Easter Candy Bark Recipe

Hi everyone! I just love Easter. The cute soft pastel colors are just for fun to play with. I have this awesome Easter Candy Bark Recipe that’s a great way to use up extra Easter candy or to take over to a potluck Easter brunch. I’m showing you how I make mine, but you can use any mix of candy you like or think would taste great together. I would have put peeps in this instead of the bunny mallows, but my daughter was horrified at the idea of cutting up peeps to be small enough to be one bite safe! Let’s get started!

Make this spring trail mix at the same time with similar ingredients!

Easter Candy Bark Recipe

Supplies:

  • White and dark chocolate candy melts. I really like these, or the Wilton brand ones. You can use standard chocolate chips, but candy melts are already tempered, which gives the chocolate a nice shine and snap.
  • Marshmallows.
  • Mini eggs.
  • Robins eggs.
  • M&M’s.
  • Parchment paper.
  • Baking sheet.

Start by lining your baking sheet with the parchment paper. Next you’re going to melt your chocolate wafers in the microwave for 15 seconds at a time, stirring in between, until they’re melted and smooth.

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Spread the chocolate out on your baking sheet in a rectangular shape. A silicone spatula is great for this part. You want the chocolate to be thin, but not so thin that you can see the parchment paper through it. Now you can let the chocolate set on it’s own, but it’s much faster to set your baking sheet in the freezer for about 5 – 10 minutes.

While that sets up, go ahead an cut up any larger pieces of candy. I cut the robin’s eggs and mini eggs in half. This makes the bark easier to bite and more little kid friendly. Then get all your candy organized and ready to go.

When the dark chocolate is set, go ahead and melt your white chocolate. You’ll want about 1.5 times the amount of white chocolate, as you’ll need a slightly thicker layer. Now we need to work quickly. Drizzle the white chocolate over the dark, and spread it out to cover the dark chocolate.

I cover it completely expect for a thin border at the edges. Now while the white chocolate is still melted, add all your candy pieces. Then I like to mix some white and dark chocolate together and melt it to make a chocolate creme flavored topping.

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I use a paper bowl and pinch it to make a pour spout, but you can use any standard bowl. Then I drizzle this chocolate topping over the whole thing. This gives an extra layer to keep the candy pieces in place, and just makes it look extra cute. Plus more chocolate is always a good thing.

Now just let the whole thing set up completely, either at room temp or in the freezer for a few minutes. Then just use your hands and break it apart into pieces.

And serve! This looks so cute on a dessert table or put in a cellophane bag as an Easter basket filler.

You can also store it in an airtight container for several days at room temperature! I hope you had fun learning how to make this Easter Candy Bark Recipe today!

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About the author

I'm a wife and mom of 3 kids, a blogger, beauty vlogger, graphic designer, and jill of all trades.

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