Easter Marshmallow Bark (Printer-friendly)

Creamy white chocolate swirled with pastel mini marshmallows and topped with colorful candy-coated eggs. A delightful no-bake dessert ready in just 20 minutes of active time.

# 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 Make It:

01 - Line a 9x13 inch baking sheet with parchment paper to prevent sticking and ensure easy removal.
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 the melted chocolate cool for 2 minutes to prevent melting the marshmallows. Gently fold in the mini marshmallows until evenly distributed.
04 - Pour the chocolate-marshmallow mixture onto the prepared baking sheet. Use a spatula to spread it into an even layer approximately ½ inch thick.
05 - Sprinkle the chopped candy eggs and pastel sprinkles evenly over the surface. Press lightly with your fingertips to ensure they adhere to the chocolate.
06 - Refrigerate the bark for at least 1 hour until completely firm and set throughout.
07 - Break or cut the bark into irregular pieces. Serve immediately or store in an airtight container.

# Expert Tips:

01 -
  • Ready in under 20 minutes of active time but looks like you spent all afternoon making something special
  • The combination of creamy white chocolate and soft marshmallows creates the most satisfying texture that keeps everyone coming back for just one more piece
02 -
  • White chocolate scorches easily so stir between every 30 second interval and don't be tempted to rush the melting process
  • Folding in marshmallows while the chocolate is too hot will make them disappear into the mixture, but waiting too long makes it hard to spread
03 -
  • Room temperature chocolate melts more evenly than cold chocolate straight from the refrigerator
  • Use a dry wooden spoon when stirring melted chocolate since even a few drops of water can cause white chocolate to seize and turn grainy

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