Easter bunny bark or Easter bark is a holiday favorite that is enjoyed by kids of all ages. Because this requires only a few simple steps this is a fun activity to make with kids. Make a batch for the Easter baskets or for the perfect gift to give to friends and family for the holiday.
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Why This Easter Bark Recipe Is The Best!
Homemade chocolate bark is a fun treat to make. I love making different chocolate bark recipes for the holidays, like my favorite White Chocolate Cranberry Bark that I make for Christmas every year.
Easter white chocolate bark is just so pretty with the the pastel sprinkles and brighter colors from the gel food coloring swirled throughout. Plus you can add your favorite Easter candies.
Another reason why I love this easy treat, is that it takes only 5 minutes to make! This easy recipe requires no double boiler, just a microwave to melt the white candy melts.
vanilla melting wafers- I like using Ghirardelli's vanilla melting wafers. They always melt with great results. You can also use white chocolate chips or almond bark.
chocolate candy- I used pastel Easter M&M's and Robin Egg Whoppers. I chopped a few of the whoppers because they are a little larger.
gel food coloring- is the best option for adding the swirls of color. Do not use a regular liquid food coloring because it will add to much liquid to the chocolate and cause it to seize.
I like to get everything ready before I melt the wafers. It makes it easier so your chocolate doesn't begin to harden before you are finished decorating. Line a cookie sheet or large baking sheet with parchment or wax paper. Have the candy ready to sprinkle on top. If you have larger chocolate eggs, you may want to chop them into smaller pieces.
Next add the white melting wafers to a large microwave-safe bowl. For best results, microwave on high power in 20 second increments stirring after every interval.
Use a rubber spatula to spread the melted chocolate on a parchment paper lined baking sheet in an even layer.
Quickly use a toothpick to stir small drops of the gel food coloring through the melted chocolate in swirling patterns.
Next sprinkle with different Easter candy and sprinkles. Gently press the candy in place.
Place the tray in the refrigerator for 20 minutes to speed up the hardening process. Break or cut the candy into small pieces.
Easter bark can be stored in an airtight container at room temperature for up to 2 weeks.
Substitutions and Additions
food coloring- this is just for looks. It is pretty but you can leave it out if you can not find gel food coloring.
candy- you can always use your favorite candy for this recipe. I like to add milk chocolate candy, but you can try jelly beans or mini marshmallows to create your own delicious treat.
Looking For Other Easter Recipes? Try These!
Mini Egg Easter Cheesecake with Chocolate Crust
Easter Cookie Bars with Mini Eggs
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Easy White Chocolate Easter Bark Recipe
- 1 10 ounce package white melting wafers (I used Ghirardelli)
- ¼ teaspoon gel food coloring, optional *see notes
- ½ cup Easter candy ( I used M&M's and Robin Egg Whoppers)
- 2 teaspoons Easter bunny sprinkles
- Prepare a baking sheet with a layer of parchment paper.
- Melt the wafers in a microwave safe bowl in short bursts, stirring between each. The wafers should completely melt in between 60-90 seconds depending on your microwave.
- Spread the melted wafers onto the parchment paper in a smooth layer. This does not have to be perfect because you will be cutting it into irregular pieces.
- Using toothpicks swirl small amounts of the gel food coloring throughout the melted white chocolate.
- Sprinkle the candies and the sprinkles over the bark. Press down on the candies to secure them into the chocolate.
- Place in the refrigerator to harden for 20 minutes.
- Once the chocolate has hardened, slide the bark of the parchment paper and onto a cutting board and cut into pieces. Or you can snap off pieces.
- Store in an airtight container for up to 2 weeks.
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