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.