Description
This festive Easter marshmallow bark combines smooth chocolate with soft pastel marshmallows for a bright spring treat.
Ingredients
Scale
- White chocolate chips or melting wafers 16 oz (450 g)
- Pastel mini marshmallows 1 ½ cups
- Easter sprinkles ¼ cup (optional)
- Pastel candy-coated chocolates or mini eggs ¼ cup (optional)
- Coconut oil or vegetable oil 1 teaspoon (optional)
- Crushed graham crackers (optional)
- Crushed vanilla cookies (optional)
- Toasted coconut flakes (optional)
- Pastel M&M’s or similar (optional)
Instructions
- Prepare the baking tray: Line a baking sheet with parchment paper or wax paper.
- Melt the white chocolate: Place the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval until the chocolate melts completely and becomes smooth.
- Spread the chocolate: Pour the melted chocolate onto the prepared baking sheet. Use a spatula to spread it into a rectangle about ¼ inch thick.
- Add the marshmallows and toppings: Sprinkle the pastel mini marshmallows evenly across the melted chocolate. Press them lightly so they attach to the chocolate. Scatter the sprinkles, candy eggs, or other toppings across the surface.
- Chill until firm: Transfer the baking sheet to the refrigerator and chill for 30–45 minutes.
- Break the bark: Lift the hardened chocolate from the parchment paper. Break the bark into irregular pieces using your hands or a knife.
Notes
- This recipe is quick to prepare.
- Feel free to customize the toppings.
- Store leftover bark in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 12g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
Keywords: Easter Marshmallow Bark, Easter treats, chocolate bark, marshmallows, spring dessert