Easter Marshmallow Bark (Print View)
Creamy white chocolate with colorful marshmallows and candy egg decorations
# What You'll Need:
→ Chocolate Base
01 - 1 pound white chocolate, chopped or chips
→ Marshmallow Layer
02 - 7 ounces mini marshmallows, assorted pastel colors
→ Decorations
03 - 2 ounces pastel candy-coated chocolate eggs, roughly chopped
04 - 2 ounces pastel sprinkles
# How to Make:
01 - Line a 9x13 inch baking sheet with parchment paper.
02 - Place white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each burst, until completely smooth and melted. Alternatively, melt over a double boiler using simmering water.
03 - Let melted chocolate cool for 2 minutes. Gently fold in the mini marshmallows until evenly distributed.
04 - Pour the chocolate-marshmallow mixture onto the prepared baking sheet. Use a spatula to spread into an even layer approximately ½ inch thick.
05 - Sprinkle chopped candy eggs and pastel sprinkles over the surface. Press lightly into the chocolate to adhere.
06 - Refrigerate for at least 1 hour until completely firm and set.
07 - Break or cut into irregular pieces and serve.
# Expert Suggestions:
01 -
- The contrast between cool creamy white chocolate and soft squishy marshmallows is the kind of texture combination that makes people reach for just one more piece
- You can throw this together in under 20 minutes of active time but it looks like you spent way longer planning something adorable
02 -
- White chocolate scorches faster than you think. If it starts looking grainy or seizing, do not keep microwaving hoping it will fix itself.
- Work relatively quickly once you start adding marshmallows. The chocolate starts setting and folding gets impossible.
03 -
- If your marshmallows start melting too much, pop the entire tray in the fridge for 10 minutes before adding decorations
- A warm knife cuts cleaner pieces if you prefer uniform rectangles over rustic shards