Made with white chocolate and festive Cadbury eggs, this Easter Bark is easy to make and dangerously good. Rich and chocolatey, it's the solid sweet treat for your Easter celebrations.

The countdown to Easter has begun, but that doesn't mean you have to spend all your time in the kitchen. If you haven't made bark for your Easter celebrations, you're in for a treat! This easy white chocolate Easter bark is good, but that's not the only reason you should make it.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How To Make Easter Bark

Easter bark is a ridiculously simple recipe. You won't have to follow any complicated directions.
It's the solid last-minute treat. If you forgot to make your Easter dessert, you can easily whip this Easter bark up in no time at all. In fact, it can be ready in as little as 30-minutes.
Only 3-ingredients! It doesn't get any better than that, and even with only 3-ingredients, it's a deliciously sweet treat everyone will love.

Easter Bark Ingredients

First assemble the following ingredients:

Semi-sweet chocolate– we use a chocolate baking bar and chop it into small pieces. You can use any melting chocolate you prefer.
White baking chocolate– Again, we use white chocolate baking bar and chop it into pieces, but you can use any melting white chocolate you prefer.
Cadbury eggs– Use more or less cadbury eggs depending on your preference. chop them up as well.

Steps to Make Easter Chocolate Bars

Once you have all your ingredients, this recipe comes together in less than an hour. Follow the steps below for a solid Easter Day treat!

Assemble Ingredients

Assemble your ingredients and line a 7” by 10” baking sheet with parchment paper.

Chop

Chop your semi-sweet chocolate and place it in a microwave safe bowl.

Melt and Pour

Microwave the chocolate in 30-second intervals, mixing in between. Repeat until the chocolate is fully melted. Once the semi-sweet chocolate is melted, pour it onto the lined baking sheet and spread it out as evenly as you can.

Our Pro Tip

Pro Tip

Allow it to cool in the fridge for about 5-10 minutes, before starting with the white chocolate if you do not want the chocolate colors to blend.

White Chocolate

Next, place your white chocolate in a microwave safe bowl and melt it the same way you did the semi-sweet chocolate. Pour the melted white chocolate on top of the semi-sweet chocolate and spread it out evenly to cover your first layer.

Add Toppings

Immediately add the cadbury eggs or any other toppings you prefer. Gently press them down into the melted chocolate.

Chill

Chill the entire baking sheet in the refrigerator for about 25-minutes. Once the chocolate has set, place it on a cutting board and chop it into your desired sizes and shapes. Serve and enjoy!

Kitchen notes

Use a decent quality white chocolate bar instead of white chocolate chips. The bars melt more easily, but chocolate chips can be used in a pinch.
Add chopped dried fruit, nuts, or pretzels to add a variety of textures and flavors.
use an offset spatula to easily spread out the melted chocolate onto the parchment lined baking sheet.
Allow the semi-sweet chocolate to cool in the fridge for about 5-10 minutes, before starting with the white chocolate if you do not want the chocolate colors to blend.
The melted chocolate does not have to go edge to edge on your baking sheet. make sure it's an even layer.

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Easter Bark FAQs

What temperature do we need to melt the chocolate?

If you are melting your chocolate in the microwave, you will keep it at its normal setting. The microwave reaches about 210? in 30-seconds. If you are melting the chocolate using the double boiler method, you would melt it at medium low heat which is a simmer.

How long does this recipe take to make?

If you use your microwave to melt the chocolate, you will only spend about 5-minutes melting it. The additional time you need for this recipe is 25-minutes for the chocolate to set in the fridge. You should have tasty Easter bark ready to eat in as little as 30-minutes.

How do we store Easter bark?

You can store any uneaten Easter bark in a ziploc bag on the counter for up to 10-days. However, the room should not be any warmer than 70? otherwise the chocolate will melt. You can also place it in the refrigerator for 2-3 weeks, or in the freezer for a few months.

Can we use a double boiler to melt the chocolate?

Absolutely! In fact, this is the best way to melt chocolate. However, the microwave is a quicker solution. To use the double boiler method, you don't need a double boiler. fill a bigger pot with 2” of water, and then place a smaller pot on top with your chocolate. Simmer the pot of water until the chocolate is melted. The steam from the water stays trapped between the two pots which heats the chocolate in the top pot.

What else can be added to the bark?

Bark is versatile, so you can add lots of different toppings to it. Here are a few of the most popular additions:
Chocolate chips
Crushed oreos
Chopped candy bars
Pretzels
Dried fruits like cranberries.
Nuts
Chopped candy canes or peppermint
Mu0026Ms
Sprinkles
Peeps

Ingredients

12 ounces semi-sweet chocolate, chopped into small bits
8 ounces white baking chocolate, chopped into small bits
4 ounces Cadbury mini eggs, chopped (3 oz used last time)
Optional Other Toppings: Peeps, M&Ms, and Sprinkles

Method

Line a small baking sheet with parchment paper (about a 7”x10”).
Melt semi-sweet chocolate in a microwave safe bowl or using a double boiler. If using a microwave, melt for 30 second increments, mix well and repeat. Pour onto the baking sheet and spread as evenly as you can; you do not have to go edge to edge.
Melt the white chocolate the same way as the semi-sweet. Pour on the baking sheet and spread it out covering most or all the semi-sweet chocolate. TIP: Allow it to cool in the fridge for about 5-10 minutes, before starting with the white chocolate if you do not want the chocolate colours to blend.
Immediately add any toppings and lightly press down when needed.
Chill in the fridge for about 25 minutes until set.
Place paper on a cutting board and chop into desired sizes and shapes.
Store, well-sealed, for a week to 10 days on the counter in a room no more than 70ºF, in the fridge for a few weeks, or freezer for a few months.