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Easter Bark piled on top of each other

Easter Bark

Jennie Duncan
This recipe for Easter Bark is full of pastel spring colors and the perfect festive treat. It's so simple to make with two different chocolates and lots of candies. 
Prep Time 5 mins
freezing time 10 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 277 kcal


  • 8 oz semi-sweet chocolate
  • 8 oz white chocolate (chopped)
  • ¾ cup Easter M&M Candies (crushed)


  • Prepare a baking sheet with parchment paper and set it aside.
  • Place semi-sweet chocolate in a microwave-safe bowl. Cook just 30 seconds at a time string with a clean and dry spoon in between until fully melted.
  • Spread melted semi-sweet chocolate onto the parchment paper and set aside.
  • Place white chocolate in a microwave-safe bowl. Melt for 30 seconds at a time. Stir with a clean and dry spoon in between until fully melted.
  • Spread melted white chocolate on top of semi-sweet chocolate on the baking sheet.
  • Next top with Easter M&M Candies and place in the freezer. Freeze for 5-10 minutes or until your chocolate is hard.
  • Remove from freezer and paper and break into pieces to serve. Store them in an airtight container or eat them right away. 


How can I store Easter Bark? You can keep this in an airtight container at room temperature for 1 week, in the fridge for 4 weeks. You could even place it in the freezer for up to 6 months.
What is the best chocolate to use? The best type of chocolate to use would be pure chocolate. My favorite is Baker's or Lindt. They melt so easily. Using chocolate chips for the milk chocolate could work but melting white chocolate can be difficult. So when it comes to white chocolate I always buy nicer chocolate.


Sodium: 28mgCalcium: 64mgVitamin C: 1mgVitamin A: 44IUSugar: 26gFiber: 2gPotassium: 161mgCholesterol: 7mgCalories: 277kcalTrans Fat: 1gSaturated Fat: 10gFat: 16gProtein: 3gCarbohydrates: 30gIron: 1mg
Keyword Easter Bark
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