Chocolate bark is one of those sweet treats that can be incredibly addictive. Anytime I make it, we are often saying, “just one more piece” as we grab another chunk of bark.
While the chocolate in the bark is great, it is the different toppings or mix-ins that truly make the bark special.
With Easter approaching, I wanted to make a batch of chocolate bark with a spring/Easter inspired theme. All the toppings I used had pastel colours which is standard for Easter and spring. This bark looks so bright and colourful!
The toppings for this bark are different kinds of sprinkles and malt eggs. I LOVE malt eggs and they work just awesome on this bark.
If you are interested in any other chocolate bark recipes, then check out these recipes!
Here is another great Easter recipe – Mini Egg Rice Krispies Squares.
I topped the chocolate bark with malt Easter eggs. Since they are quite large, I broke them with a kitchen mallet. Tried to keep the chunks quite large, somewhere around half to a quarter in size.
It is totally cool if the pieces are not uniform in shape. Actually, the different sized shapes look nice spread all over the chocolate.
Along with the malt eggs, I spread a bunch of Easter coloured sprinkles all over the chocolate bark.
There are all sorts of different types of sprinkles out there, and I went to my local bulk food store and got a few different kinds. I used some jimmies and dragees, but there are so many different kinds that work great. Nonpariels (hundred and thousands), quins, coloured sugar and more are all good.
When I make chocolate bark, I use chocolate candy melts. They are great because they melt easily and the consistency is smooth and creamy. I also like that they break easy. If desired, you can use chocolate chips instead.
To melt them, place the candy melts in a large glass bowl. Cook them in a microwave at 50% power for 4 minutes. Halfway through cooking, stir the chocolate.
If the chocolate is not fully melted, cook them a little bit longer.
The chocolate bark is spread on a large baking sheet. I use one that is 17×12 or 18×13 inches in size. Also, line the baking sheet with parchment paper, which is great because the chocolate does not stick to it and lifts off easily once hardened.
Evenly spread the melted dark chocolate across the parchment paper lined baking sheet.
Melt the white chocolate candy melts the same way as you did with the dark chocolate. Since there is not as much white chocolate, 3 minutes should be enough time to fully melt the white chocolate.
Drizzle the melted white chocolate all over the dark chocolate.
Take the broken malt Easter eggs and various sprinkles and spread them all over the melted chocolate.
Place the baking sheet in a fridge so that the chocolate will chill and harden. It does not take too long, probably 30 minutes is enough time.
Once chilled, take the baking sheet out of the fridge. I take the sheet of hardened chocolate and parchment paper and place them on a large cutting board. I find it easier to break into pieces this way.
This chocolate bark is not only delicious and addictive, it is also bright and colourful. This looks so great in a bowl with all the colours.
Chocolate bark is great as a gift. The amount of bark that this recipe makes should be enough for around 4 nice sized gifts.
Easter Candy Chocolate Bark Recipe
- 3 1/2 cups dark chocolate candy melts or chips
- 1 cup white chocolate candy melts or chips
- 1 cup malt Easter eggs
- 3 tbsp Easter/spring coloured sprinkles (jimmies, quins or dragees)
- Line a large baking sheet (17x12 or 18x13 inch) with parchment paper.
- Break the malt eggs into chunks (half or quarters).
- Place dark chocolate melts in a large glass bowl. Microwave at 50% power for 4 minutes, stirring halfway through. If the chocolate is not completely melted, microwave a little longer.
- Spread the melted dark chocolate on the parchment paper that is on the baking sheet.
- Place white chocolate melts in a large glass bowl. Microwave at 50% power for 3 minutes, stirring halfway through. If the chocolate is not completely melted, microwave a little longer.
- Drizzle the white chocolate all over the dark chocolate.
- Evenly spread the broken malt eggs and sprinkles across the melted chocolate.
- Place in the fridge to chill and harden. Break into chunks.