So I have to say that I love everything about this Easter Candy Chocolate Bark recipe! Peeps, Robin Eggs, M&M’s, white chocolate, easy, and delicious! What’s not to love? It’s like an Easter basket thrown into one piece of candy! Another great thing about this recipe is you can really make it for any holiday and add whatever you want on top of your bark.
For this recipe I tried it with chocolate morsels and also tried a batch using Bakers Baking Chocolate Bar. To me they tasted the same. The chocolate morsels are much cheaper and you get more bark out of one batch verses the Bakers Baking Bar. The chocolate might not stay as fresh as the baking bar…but honestly…it won’t stay around that long.
The key to working with chocolate is how you melt it. You have to melt it slowly and not let your chocolate get too hot too quickly otherwise it will mess up the texture of the chocolate. You can choose to melt your chocolate in the microwave in 30 second increments, stirring in between each increment until it is fully melted or you can use a double boiler (the method I recommend using). Don’t have a double boiler? No worries, neither do I. I just make my own double boiler. I take a medium sized pot and fill it with just a little bit of water. Maybe an inch deep or so. Just enough to boil and create some steam but not touch the bowl sitting on top. Then I place a stove top safe bowl on top and put the chocolate in that. Cook on medium-high heat (enough heat to boil the water underneath) and stir constantly until the chocolate has melted. It the bowl is getting too hot you can remove it for the pot and keep stirring the chocolate and then add it back to the pot when needed. It might sound complicated but it really isn’t. Below is a picture of my self made double boiler.
Easter Chocolate Bark
- Top Layer of chocolate: 12 oz package of chocolate morsels (your choice of flavor) or 8 ounces of chocolate baking bar (flavor of your choice).
- Bottom Layer of chocolate: 12 oz package of chocolate morsels (your choice of flavor) or 8 ounces of chocolate baking bar (flavor of your choice).
- Assorted Easter candies (crushed robin eggs, pastel M&Ms, pastel sprinkles, Peeps, etc)
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt the semi-sweet chocolate. Use a double boiler or microwave. If using the microwave, stop and stir the chocolate every 20 seconds. Pour onto prepared baking sheet and spread out into a large rectangle. Set in the refrigerator to chill for 20 minutes or until no longer wet-looking.
- During this time, melt the white chocolate and let it sit for 5-10 minutes before pouring on top of the cold bottom layer. (The high heat on the cold bottom layer may prevent the two layers from sticking together.) Spread the white chocolate into an even layer on top, then decorate with candies.
- Allow the bark to set at room temperature in a cool, dry environment– this usually takes around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.
Additional Notes: If you decide to just use one flavor of chocolate then melt all the chocolate at once.