Easter Marshmallow White Chocolate Bark (Print Version)

Creamy white chocolate layered with pastel marshmallows and festive Easter decorations. A simple, colorful dessert that sets in the refrigerator for an impressive holiday sweet.

# What You'll Need:

→ Chocolate Base

01 - 1 lb white chocolate, chopped or in 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

# Step-by-Step Guide:

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, use a double boiler over simmering water.
03 - Let the melted chocolate cool for 2 minutes to prevent marshmallows from melting completely. 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, or until completely firm and set throughout.
07 - Break or cut the bark into irregular pieces. Store in an airtight container at room temperature for up to one week.

# Expert Suggestions:

01 -
  • It comes together in under 20 minutes but looks like you spent hours crafting it
  • The combination of creamy white chocolate and fluffy marshmallows is irresistibly nostalgic
02 -
  • White chocolate is notoriously finicky. Even a drop of water can cause it to seize into a grainy mess, so keep your equipment completely dry.
  • If your chocolate does seize, you can rescue it by stirring in a teaspoon of vegetable oil until smooth again.
03 -
  • Work quickly once the marshmallows hit the chocolate. They start getting sticky after a few minutes and become harder to distribute evenly.
  • Room temperature chocolate melts faster and smoother than cold chocolate, so let your ingredients sit out for 15 minutes before starting.

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