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Featuring swirls of pink, yellow, and purple chocolate, Cadbury mini eggs, and pastel sprinkles, this chocolate Easter bark recipe comes together in a matter of minutes, and makes a festive springtime treat.
As a mini egg devotee, I snatch up several bags of these crunchy, candy-coated chocolates as soon as they hit the grocery store shelves (even if it’s barely Valentine’s Day!)
I love eating and baking with Cadbury mini eggs. In addition to mini egg cookies and mini egg blondies, it never fully feels like Easter until I’ve incorporated my favorite seasonal treat into at least one batch of chocolate bark.
The Best Easter Bark Recipe with Mini Eggs
In addition to featuring my all-time favorite Easter candy, I love this Easter bark recipe for several reasons:
- It’s easy to make. Simply melt dark and white chocolate and tint the latter with food coloring. Swirl everything together, decorate with mini eggs (and plenty of sprinkles!), then cool and break apart. Because it’s so simple, even kids can help with the decorating.
- The hands-on prep work takes less than 30 minutes. The hardest part of this recipe is waiting for the chocolate to cool!
- With no refrigeration required, this Easter bark makes a great option for gifting or shipping to out-of-town friends. See below for some of my favorite ways to package homemade chocolate bark.
- It’s fun to customize with your own personal touches. Try changing up the chocolate colors, making color-coordinated homemade sprinkles, or adding fun decorations like edible glitter.
- This mini egg chocolate bark boasts high visual appeal! Add it to an Easter candy platter alongside other homemade treats like buttercream eggs and chocolate peanut butter eggs.
Tinting the White Chocolate
To color white chocolate, I usually recommend an oil-based food coloring. (Because oil and water do not mix, adding water-based or gel colors to chocolate can create a splotchy and uneven appearance.) Oil-based colors remain especially important if making something like bars or bon bons, where the colored chocolate features front-and-center.
For this particular Easter bark recipe you don’t need to buy oil-based colorant, although feel free to use one if you already have it on hand. Because I’m only adding a small amount of colored chocolate, and because I’m also swirling it into a marble pattern, it’s impossible to notice if the color is not 100% even.
I added Chefmaster gel colors in Neon Brite Pink, Violet, and Lemon Yellow. (I chose pink, purple, and yellow to match the colors of the mini eggs.) You’re welcome to copy this combo, or choose your own—baby blue, mint green, ivory, cornflower, turquoise, and peach will all create a pretty Easter or spring-themed color palette.
Alternately, feel free to substitute pastel-colored coating chocolate in lieu of the colored chocolate, or use natural white chocolate instead.
Decorating Easter Chocolate Bark
To decorate this batch of Easter bark, I made my own homemade sprinkles. I love making sprinkles because they’re so easily customized to fit the colors of your bake. In this case, I made pink, yellow, and purple sprinkles to match the Cadbury mini eggs.
If you’ve never made homemade sprinkles, I encourage you to give it a try! (Check out my step-by-step tutorial on how to make homemade sprinkles.) But if you’re short on time, any Easter or spring-inspired sprinkles will work just as well for this chocolate recipe. I’ve also sprinkled my bark with a healthy dose pastel nonpareils, but white (or a colored nonpareil, like pink or yellow) would be pretty, too. Or, just use twice as many Easter sprinkles.
When decorating, free to add your own flair with additional Easter candy, chocolate chips, edible glitter, or other sweets.
What Kind of Chocolate is Best to Use for Mini Egg Chocolate Bark?
In testing this recipe, I used a 55% dark chocolate for the base. For the tinted swirls, I chose a Belgian white chocolate.
Although you can make this chocolate bark any kind of chocolate you’d like, I do suggest opting for better-quality callets or bars, rather than grocery store chocolate chips. This bark does not include additional flavorings—other than the mini eggs, the star flavor in this recipe is the chocolate itself. So if you start with cheap chocolate, your bark will taste like cheap chocolate. Brands like Callebaut, Valrhona, Guittard, and Lindt are all good choices for turning this simple recipe into a next-level treat.
Of course, if you’re making this with children and the primary goal is “fun project to keep the kids entertained” rather than “top-notch finished product,” semi-sweet chocolate chips will work just fine.
Mini Egg Bark Tips and Tricks
You can make this mini egg bark without much in the way of special equipment. However, you’ll want to use a bain marie (hot water bath) or a double boiler to melt the chocolate.
You’ll also need a silicone mat for pouring out the chocolate slab. If you don’t have a silicone mat, a sheet of parchment will also work, but I prefer silicone for chocolate barks because the parchment often creates “wrinkles” in the chocolate, which aren’t very visually appealing.
Have a chopstick, skewer, or butter knife at the ready! You’ll need this create a marble pattern in the chocolate.
I find it easier to chop the cooled bark with a sharp chef’s knife, but you can break it apart with your hands if you’re feeling strong! (It’s easier to use your hands if you’ve spread your dark chocolate on the thinner side.) If cutting the bark with a knife, aim to slice between the mini eggs rather than through them. It’s difficult to cut directly through the eggs, and they can also dull your knife.
Allow the decorated chocolate slab to cool at room temperature. I don’t recommend putting chocolate in the refrigerator unless absolutely necessary; moisture can negatively affect the chocolate, as well as the sprinkles and other decorations.
Gifting Homemade Easter Egg Bark
This homemade Easter egg bark will keep well for several weeks when stored in an airtight container at room temperature, so it’s a great option for gifting or shipping to out-of-town friends and family (as long as both of you live in a cooler climate!)
To give as a gift, some packaging ideas for this chocolate bark include Easter-themed cello bags, treat bags, Easter goodie bags or cardboard treat containers, plastic eggs or carrots, or plastic candy jars. You can also just package your chocolate bark in a standard airtight food storage container, and stick a fun pastel ribbon bow on the top!
Other Easter recipes you might enjoy:
Buttercream Easter Eggs
Peanut Butter Easter Eggs
Homemade Easter Sprinkles
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Easter Bark Recipe with Mini Eggs
- Total Time: 30 minutes
- Yield: 350 grams (about 3 cups) Easter bark 1x
Description
An Easter bark recipe featuring swirls of dark and pastel-tinted white chocolate, Cadbury mini Eggs, and two kinds of sprinkles. This Easter bark is fun to make, and comes together in a matter of minutes!
Ingredients
100 grams chopped white chocolate, or callets (3 1/2 ounces)
200 grams chopped dark chocolate (7 ounces, or about 1 1/2 cups)
80 grams Cadbury mini eggs (1/2 cup)
Pastel nonpareils sprinkles
Easter sprinkles (store-bought, or homemade sprinkles)
Pink, purple, and yellow gel food coloring
Instructions
Line a quarter sheet tray with a silicone baking mat. Set aside.
Add the chopped dark chocolate to a bain marie or double boiler.
Melt over low heat, stirring gently, until completely melted.
Remove from heat and set aside. (To prevent the chocolate from cooling too quickly, sit the bowl on a folded towel rather than directly on the countertop.)
Add chopped white chocolate to a bain marie or double boiler.
Melt over low heat, stirring gently, until completely melted. Remove from heat.
Divide the melted chocolate into three smaller bowls.
Use gel food coloring to tint the white chocolate pink, yellow, and purple.
Pour melted dark chocolate onto prepared tray.
Using a rubber spatula or small stepped palette knife, spread the melted dark chocolate onto the prepared tray, forming a rectangle approximately 7 x 8 inches in size. (Do not attempt to cover the entire tray, or your chocolate will be too thin.)
Drizzle with the pink, yellow, and purple chocolate.
Use a knife, chopstick, or skewer to create a marble pattern.
Top with Easter nonpareils or Easter sprinkles.
Add the mini eggs, pressing them gently into the chocolate.
Allow the tray sit at room temperature until the chocolate has completely set. (Depending on the temperature in your kitchen, this may take a few hours.) I don’t recommend refrigerating the chocolate unless absolutely necessary.
Once the chocolate has set, peel the slab away from the silicone mat. Transfer to a large cutting board.
Use a sharp chef’s knife or your hands to cut or break the slab of Easter bark into smaller pieces.
Store Easter bark in an airtight container or Ziploc bag for up to three weeks.
- Prep Time: 30 minutes
- Category: Chocolate
- Method: Stovetop
[…] Easter Bark Recipe with Mini EggsAn easy Easter bark recipe featuring swirls of pink, yellow, and purple chocolate, Cadbury Mini Eggs, and pastel sprinkles. […]