Do we need a holiday excuse to make a sweet chocolate treat? No, but, also, yes because then we can use all the fun holiday candy to decorate it. This Easter bark combines milk chocolate, white chocolate, chocolate Easter egg candies and springtime sprinkles along with some flaky sea salt to cut the sweetness. And yes, I did color some of the white chocolate pink!
Chocolate bark is one of the quickest and easiest treats to make but also looks like you fussed over it. No cooking needed and it's fully customizable. You can use dark or semi-sweet chocolate instead of milk. Change up the sprinkles, add other salty elements like crushed up pretzels or nuts and whatever candy you like best.
Because the chocolate is the star, I'm going to strongly urge you to resist inexpensive chocolate chips. Those are fine for cookies but here you need either a good quality bar chocolate or high end chips. I tend to use either Ghirardelli or Guittard and both taste great and melt much better than other brands. The same goes for the white chocolate.
And while it's fine to melt the chocolate in the microwave, I always find the smoothest consistency comes from doing it over a double boiler. Just fill a pot with a couple of inches of water, place a bowl over the pot, making sure it doesn't touch the water and add the chips. Keep the heat on medium low and stir often. You'll have perfectly smooth chocolate. I divided the white chocolate into two bowls and added a couple of drops of red food color to one of them for a spring pink color. Use a butter knife to swirl all the chocolates together on a baking sheet, top with whatever goodies you're using and let it sit to harden. Then enjoy your treat.
Easter Bunny Bark
- 1 Bag (approximately 12 oz.) milk chocolate chips
- 1 Bag (approximately 12 oz.) white chocolate chips
- 2 - 3 Drops red food color
- 1 Cup crushed candy coated chocolate candy and Easter sprinkles
- Sea salt
- Melt the milk chocolate chips by placing them in a bowl set over a pot filled with a couple of inches of simmering water. Make sure the bottom of the bowl does not touch the water. Stir until melted and pour into a baking sheet lined with parchment paper. Spread out the chocolate and set aside for about 20 minutes to begin to harden.
- Add the white chocolate chips to a separate bowl and melt over the pot of simmering water. Move half the melted white chocolate to a different bowl and add the food color until you have a light pink shade.
- Pour the white chocolate over the milk chocolate and swirl with a skewer or butter knife. Pour the pink chocolate over that and swirl again.
- Top with the crushed candy, sprinkles and a sprinkling of sea salt. Set aside to harden and break into chunks.
- Note that you can use the refrigerator to cool the chocolate either in between steps or at the end. However, I find that condensation forms and the chocolate melts quickly when removed from the fridge so I prefer to let it harden at room temperature.