Easter Marshmallow Bark (Printable Version)
Creamy white chocolate swirled with pastel marshmallows and candy eggs for a festive Easter dessert.
# What You Need:
→ Chocolate Base
01 - 1 pound white chocolate, chopped or chips
→ Marshmallow Layer
02 - 7 ounces mini marshmallows, assorted pastel colors
→ Decorations
03 - 1.75 ounces pastel-colored candy-coated chocolate eggs, roughly chopped
04 - 1.75 ounces 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. Use a spatula to 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 embed toppings into 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 and arrange on a serving platter.
# Helpful Tips:
01 -
- It comes together faster than you can set the table for dinner
- The pastel colors make everything feel like a celebration, even on a random Tuesday
- You can customize the toppings based on whatever festive candies you have on hand
02 -
- White chocolate seizes easily, so avoid getting any water in your melting bowl or overheating it
- If the marshmallows start melting too much, the chocolate was too hot and you should have waited another minute
03 -
- Chop your candy eggs just before using them so the chocolate centers do not get sticky
- If your chocolate does seize, try whisking in a teaspoon of coconut oil to smooth it out again