Easter Marshmallow White Chocolate Bark (Printable Version)
Creamy white chocolate swirled with pastel marshmallows and decorated with candy eggs for a festive Easter dessert.
# What You Need:
→ Chocolate Base
01 - 1 pound white chocolate, chopped or in chips
→ Marshmallow Layer
02 - 7 ounces mini marshmallows, assorted pastel colors
→ Decorations
03 - 2 ounces pastel-colored candy-coated chocolate eggs, roughly chopped
04 - 2 ounces pastel sprinkles
# How To Make:
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. Heat 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 pastel mini marshmallows until evenly distributed.
04 - Pour the chocolate-marshmallow mixture onto the prepared baking sheet. Using a spatula, spread into an even layer approximately ½ inch thick.
05 - Sprinkle chopped candy eggs and pastel sprinkles over the surface, pressing lightly to ensure they adhere to the chocolate.
06 - Refrigerate for at least 1 hour until completely firm and set.
07 - Break or cut into irregular pieces and serve immediately or store in an airtight container.
# Expert Advice:
01 -
- It comes together in under 20 minutes but looks like you spent hours planning something special
- The combination of creamy white chocolate and fluffy marshmallows is pure nostalgia in every bite
02 -
- White chocolate seizes easily so keep an eye on it and stop microwaving as soon as its smooth
- If the marshmallows start melting too much, your chocolate was still too hot when you folded them in
03 -
- Work quickly once the marshmallows are added so they stay fluffy and distinct
- Room temperature chocolate melts faster than you think so keep stirring frequently