Easter Marshmallow White Chocolate Bark (Print Version)
Creamy white chocolate mixed with colorful pastel marshmallows and topped with candy eggs for a festive Easter dessert.
# What You 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
# Preparation 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 to prevent marshmallows from melting completely. Gently fold in mini marshmallows until evenly distributed.
04 - Pour chocolate-marshmallow mixture onto prepared baking sheet. Use a spatula to spread into an even layer approximately ½ inch thick.
05 - Sprinkle chopped candy eggs and pastel sprinkles evenly over surface. Press lightly with spatula to ensure toppings adhere to chocolate.
06 - Refrigerate for minimum 1 hour or until bark is completely firm and set throughout.
07 - Break into irregular pieces or cut into squares. Serve immediately or store in airtight container.
# Expert Advice:
01 -
- It comes together in under 20 minutes but looks like you spent forever on it
- The combination of creamy white chocolate and fluffy marshmallows is impossible to resist
02 -
- White chocolate seizes easily if overheated, so watch it closely and stir between every interval
- Letting the chocolate cool slightly before adding marshmallows prevents them from disappearing completely
03 -
- Work quickly once marshmallows are added because the mixture starts setting faster than you expect
- Room temperature chocolate breaks cleaner than cold chocolate, so let it sit out 10 minutes before cutting