Easter Marshmallow Bark (Printer-friendly)

Creamy white chocolate blended with colorful marshmallows, topped with pastel candy eggs and sprinkles for a festive spring dessert.

# What You'll Need:

→ Chocolate Base

01 - 1 lb white chocolate, chopped or 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 Make It:

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, melt over a double boiler using a heatproof bowl over simmering water.
03 - Let the melted chocolate cool for approximately 2 minutes to prevent marshmallows from melting completely. Gently fold in the pastel 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 1/2 inch thick.
05 - Sprinkle the chopped candy eggs and pastel sprinkles evenly over the surface. Press lightly with clean hands or a spatula to ensure toppings adhere to the chocolate.
06 - Refrigerate the bark for at least 1 hour or until completely firm and set throughout.
07 - Break the bark into irregular pieces or cut into squares using a sharp knife. Serve immediately or store in an airtight container.

# Expert Hints:

01 -
  • Takes fifteen minutes of active effort but looks like you spent hours planning something impressive
  • The combination of creamy white chocolate and fluffy marshmallows creates this incredible texture that everyone keeps reaching for
02 -
  • White chocolate seizes if it gets even a drop of water in it while melting, so make sure all your bowls and utensils are completely dry
  • Letting the chocolate cool slightly before adding marshmallows keeps them fluffy instead of turning into a melted blob
03 -
  • Use a cookie sheet with rims to contain any spills while spreading the chocolate mixture
  • Double the recipe if youre feeding a crowd because this goes faster than youd think

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