If you’re looking for a speedy holiday treat, this dreamy Easy White Chocolate Easter Bark can be whipped up in no time!! The countdown to Easter is on!
White Chocolate Bark is super easy to make and it only takes a few fun Easter candies and sprinkles to make it festive!
Why You Should Make this Easter Bark
- This Easter bark is such a ridiculously simple recipe.
- It’s ideal for a last-minute treat when time is tight or a fun project for your children or grandchildren.
- Just pick up a bag of your favorite Easter candy, like pastel M & M’s or mini Robin Eggs along with some festive sprinkles. Or use some of the candy stashed away for the Easter bunny to use.
- There are only THREE ingredients! It doesn’t get better than that, especially since it tastes amazing!
I always have a stash of Ghirardelli White Chocolate Bars, which melt perfectly in the microwave, to make the base for this bark. And if you have any leftovers a White Chocolate Bundt Cake would be a lovely dessert! I do love my white chocolate!
How to Make White Chocolate Bark
This white chocolate bark basically an alternative version of my peppermint bark, which I do need to share with you all before Christmas. Peppermint extract and crushed candy canes are mixed into the melted white chocolate for a holiday favorite of my children.
- All you need is are THREE ingredients. So there’s really no excuse not to make this easy candy.
- Your children can definitely help. An adult can spread the hot melted chocolate onto a lined baking sheet, and the younger folks can help sprinkle the candies over the surface.
- PRO-Tip: Use a decent quality white chocolate bar instead of white chocolate chips. The bars melt more easily, but chocolate chips can be used in a pinch.
- Also, if you have almond bark on hand, it would definitely be an easy substitution. I prefer the taste of white chocolate, but it will still be tasty!!
- I like to use an offset spatula to spread out the melted chocolate onto the parchment lined baking sheet.
- PRO-Tip: Parchment paper helps with easy cleanup as the candy doesn’t even touch the pan. And there’s no sticking.
- As for the candies and sprinkles, I just walked through the Target aisles and looked for small pastel Easter candies and seasonal sprinkles that would look good together.
- Adding chopped dried fruit and nuts is another delicious option, especially if you’re serving this to adults.
- For this easy white chocolate Easter bark, feel free to add some extract, but I kept mine plain.
Is Almond Butter the Same as White Chocolate?
Though almond butter can be used as a substitute for white chocolate, they are different confections. White chocolate contains cocoa butter where almond bark does not.
How Do You Melt White Chocolate?
I prefer the microwave to gently melt white chocolate. In a heatproof bowl, microwave chopped choolate for short bursts of 15 to 30 seconds, stopping to stir before restarting. When there are just a few bits of unmelted white chocolate, let the residual heat finish the job. Alternatively, place chopped white chocolate into a saucepan and melt over low heat, stirring frequently to prevent the bottom from scorching.
What Else Can Be Added to White Chocolate Bark?
- Dried Cranberries and Pistachios for Christmas or any other combination of dried fruit and nuts
- Chopped Candy Canes and Peppermint Extract for the holidays
- Chopped Cookies like Oreos
- Chopped Candy Bars or Candies like Rolos
- Pretzels for that sweet and salty combo
More Easter Recipes You’ll Love:
- Easter Rocky Road Popcorn from Barbara Bakes
- Robin Egg Fudge from Inside Bru Crew Life
- Bunny Cookie Bark from Your Home Based Mom
- Easter Cookie Cake
- Easter Candy Brownie Cookies
- Easter Cake Pops
- Plus this Braided Easter Bread is wonderful for brunch!
- 2 pounds white chocolate, chopped (4 4-ounce Ghirardelli white chocolate bars)
- 1 cup small Easter candies of your choice, I used M & M's and mini Robin Eggs
- Sprinkles, colors that will coordinate with your candies
- Place chopped chocolate in a microwave safe bowl. Microwave for 30 second intervals, stopping and stirring as needed until mixture is smooth.
- Spread white chocolate onto a parchment lined baking sheet to a thickness of about ¼ inch.
- Sprinkle with candies, then sprinkles. Gently press the candy so they will adhere to the chocolate as it cools.
- Let rest at room temperature until solid, about 2 hours. May place in the refrigerator to hurry the cooling process.
Total time does not include chilling time.
Recipe yields 2 pounds of white chocolate bark.
Feel free to change the candies for different holidays or celebrations.
I found Easter sprinkles and candies at my local Target.
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Amount Per Serving: Calories: 383Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 63mgCarbohydrates: 50gFiber: 0gSugar: 45gProtein: 4g