Easter Marshmallow Bark (Print Version)
Colorful white chocolate bark with pastel marshmallows and candy eggs, ideal for Easter gatherings.
# 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 Steps:
01 - Line a 9x13 inch baking sheet with parchment paper, ensuring complete coverage to prevent sticking.
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 simmering water.
03 - Let melted chocolate cool for 2 minutes, then gently fold in the mini marshmallows until evenly distributed throughout the chocolate.
04 - Pour the chocolate-marshmallow mixture onto the prepared baking sheet. Using a spatula, spread into an even layer approximately ½ inch thick.
05 - Sprinkle chopped candy eggs and pastel sprinkles generously over the surface. Press lightly with the spatula to ensure decorations adhere to the chocolate.
06 - Refrigerate for at least 1 hour until the bark is completely firm and set throughout.
07 - Break or cut into irregular pieces. Store in an airtight container at room temperature for up to one week.
# Expert Tips:
01 -
- It comes together faster than you can say Easter bunny, perfect for last minute holiday prep
- The combination of creamy white chocolate and pillowy marshmallows is basically edible happiness
02 -
- White chocolate seizes easily, so never let any water or moisture near your melting bowl
- If the marshmallows start melting too much, your chocolate was too hot, so let it cool longer before folding
03 -
- Use a rubber spatula for folding, it is gentler on the marshmallows than a metal spoon
- Work quickly once the marshmallows are added, or they will start to soften from the residual heat