Easter Bark ~ skip the pre-fab candy this spring and make your own! Creamy white chocolate is studded with your favorite holiday treats, and takes only minutes to make!
Easter bark isn’t just for kids!
I was so enchanted when I saw versions of this Easter bark candy around the blogosphere this week that I had to try my hand at it. This is the idea…steal a few of the candies earmarked for your kids’ Easter baskets and embed them in a thick layer of molten white chocolate. When it firms up you can shatter it into shards of white chocolate and Easter candy bliss. Snack on some with coffee while the kiddos scramble for the eggs. No kids? Now you have an excuse to pick up some spring candy — you know you want to — buy a few of your favorites and go to town.
best white chocolate for making bark
I don’t usually call out specific brands in my recipes, but in this case I have a clear preference for Nestle white chocolate chips. I prefer the texture and color, and they melt very easily. I’ve tried all kinds of white chocolate, including the luxury brands, and for this purpose I think Nestle is best. All you’ll need is one bag of white chips. And some pilfered Easter candy.
update: The formulation seems to have changed for Nestle white chips, and they no longer melt well for me. I now use white chocolate confectionary, which always melts well.
sprinkles make this spring candy extra festive
- If you have trouble melting white chocolate, you can use white confectionery instead. If comes in bricks, and in wafers and it’s made to melt easily for candy making. You can find it online here or in craft stores like Michaels, etc.
- 12 oz bag Nestle White Chocolate Chips or white chocolate confecionary melts
- 1 Tbsp Crisco or coconut oil
- assorted jelly beans, chocolate eggs, and sprinkles
- Put the chocolate and the Criso or coconut oil into a microwave safe glass bowl. Make sure it is completely dry. Microwave in bursts of 30 seconds, stirring in between, until the chocolate softens and begins to melt. Stir to encourage all the lumps to melt, letting the heat of the chocolate finish the job. Be careful not to over-microwave the chocolate or it will ‘seize’ and turn into a hard mass. Microwave in short bursts and stir in between and you’ll be ok.
- Pour the chocolate onto a baking sheet and gently spread the chocolate out into roughly an 8×12 rectangle.
- Scatter the candy and sprinkles evenly over the hot chocolate, and press down lightly to make sure they stick.
- Let the bark harden, either at room temperature or in the refrigerator. Cut into shards before serving.