Easter Marshmallow Bark (Printable)
Creamy white chocolate blended with pastel marshmallows and sprinkled with candy eggs for a festive Easter dessert.
# What You'll Need:
→ Chocolate Base
01 - 1 pound white chocolate, chopped or chips
→ Marshmallow Layer
02 - 7 ounces mini marshmallows, assorted pastel colors
→ Decorations
03 - 1.75 ounces pastel-colored candy-coated chocolate eggs, roughly chopped
04 - 1.75 ounces 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 glossy. Alternatively, melt over a double boiler using simmering water.
03 - Let melted chocolate cool for 2 minutes to prevent marshmallows from melting completely. Gently fold in mini marshmallows until evenly distributed.
04 - Pour chocolate-marshmallow mixture onto prepared baking sheet. Use spatula to spread into even layer approximately 1/2 inch thick.
05 - Sprinkle chopped candy eggs and pastel sprinkles over surface. Press lightly with spatula to ensure toppings adhere to chocolate.
06 - Refrigerate for minimum 1 hour until bark is completely firm and set throughout.
07 - Break or cut bark into irregular pieces. Serve immediately or store in airtight container.
# Expert Tips:
01 -
- The contrast between creamy white chocolate and fluffy marshmallows creates the most satisfying texture.
- It comes together in under twenty minutes but looks like you spent hours planning something special.
02 -
- White chocolate seizes easily if overheated, so watch closely and stir frequently.
- If the chocolate does seize, whisk in a teaspoon of vegetable oil to smooth it out again.
03 -
- Room temperature chocolate melts more evenly than cold chocolate straight from the fridge.
- Have all decorations ready before melting since the chocolate sets quickly once cooled.