Easter Marshmallow White Chocolate Bark (Printable Version)
Creamy melted white chocolate mixed with pastel marshmallows, topped with candy eggs and sprinkles for a sweet spring dessert.
# What You'll Need:
→ Chocolate Base
01 - 1 lb white chocolate, chopped or chips
→ Marshmallow Layer
02 - 7 oz mini marshmallows, assorted pastel colors
→ Decorations
03 - 2 oz pastel candy-coated chocolate eggs, roughly chopped
04 - 2 oz pastel sprinkles
# How to Make It:
01 - Line a 9x13 inch baking sheet with parchment paper, ensuring complete coverage to prevent sticking.
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, use a double boiler over simmering water.
03 - Let melted chocolate cool for 2 minutes. Gently fold in mini marshmallows until evenly distributed throughout the chocolate.
04 - Pour chocolate-marshmallow mixture onto prepared baking sheet. Use spatula to spread into even layer approximately 1/2 inch thick.
05 - Sprinkle chopped candy eggs and pastel sprinkles over surface, pressing lightly with spatula to ensure they adhere to the chocolate.
06 - Refrigerate for at least 1 hour until completely firm and set throughout.
07 - Break or cut into irregular pieces. Serve immediately or store in airtight container.
# Expert Tips:
01 -
- Takes 20 minutes of active time but looks like you spent hours planning
- The combination of creamy white chocolate and fluffy marshmallows is dangerously addictive
02 -
- White chocolate seizes if even a drop of water gets into it, so make sure your bowl and spatula are completely dry
- The marshmallows will slightly melt into the chocolate, creating these incredible pockets of chewiness throughout
03 -
- Work quickly once the marshmallows are mixed in, as the chocolate starts setting faster than you would expect
- If your chocolate does seize, whisk in a teaspoon of vegetable oil to try to save it