White Chocolate Easter Bark

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For a fun and super easy dessert idea to make for Easter, with milk and white chocolate, mini eggs, and coconut, this white chocolate Easter bark is sure to please. 

Who needs a special occasion when this white chocolate bark so incredibly easy to make? All you need is 30 minutes, a microwave, a sheet pan, chocolate, and some toppings. 

Even though this particular recipe is for Easter bark, you can change up the toppings and candy melt colors to make it for any occasion or day of the week. 

Related post: Easter Bunny Tin Can Craft

What you will need to make chocolate bark

• Milk chocolate
• White chocolate and Funfetti chips
• Colored chocolate candy melts
• Sweetened shredded coconut 
• Food coloring
• Cadbury Mini Eggs
• Pastel-colored nonpareil sprinkles
• 9×13 baking sheet
• Parchment paper or silicone baking mat
• Offset or rubber spatula
• Microwave safe bowl

Tips for making white chocolate Easter bark

This recipe couldn’t be easier, but if you haven’t made chocolate bark before, here are some tips for success.

• Use good quality chocolate.
• The microwave is your friend for this recipe.
• You will need several microwave safe bowls
• Make room in your refrigerator for a 9×13 baking sheet before you get started.
• If you don’t have parchment paper or a silicone baking mat, you will want to get one. It will make making white chocolate bark sooo much easier!
• My toppings are just a suggestion. You could also use M&Ms, crushed cookies, marshmallows, Peeps, peanut butter cups, nuts, jelly beans, whatever your heart desires. 
• If you don’t like milk chocolate, use semi-sweet, dark chocolate, or all white chocolate instead.

Armed with these simple tips, you are well on your way to making easy and delicious Easter bark that your whole family will snarf up in no time and ask you for another batch. Good thing it’s fast and easy to make! 

How to make white chocolate Easter bark

Scroll down to the recipe card for all of the ingredients and measurements. 

First things first. Cover a 9×13 baking sheet  with parchment paper or a silicone baking mat. 

Note: I prefer parchment paper because it is slightly larger than the pan so the chocolate won’t leak underneath it. 

Color the coconut by placing it in a sandwich bag with two drops of the food coloring of your choice; then mix. Remove the colored coconut from the bag and spread it out on a paper towel to dry.

Crush Cadbury Mini Eggs in a plastic bag with a rolling pin and set them aside. 

Melt milk chocolate in the microwave in 30-minute intervals. Once melted, pour onto a parchment paper-covered baking sheet and spread evenly with an offset spatula or rubber spatula. 

Place the sheet tray in the refrigerator for 10-15 minutes or until cooled and hardened

Melt white chocolate in the microwave in 30-minute intervals. Once melted, pour over the cooled milk chocolate and spread evenly with an offset spatula or rubber spatula. 

I like to use Funfetti chips for this recipe, but any white chocolate is perfectly fine.

Before the white chocolate cools, add the toppings of your choice. For this recipe, I used pastel rainbow nonpareils sprinkles, colored coconut, and Cadbury Mini Eggs.

Melt the colored chocolate candy melts and drizzle over the top with a spoon. Use as many colors as you’d like. 

Allow to cool completely in the refrigerator; about a half-hour or so. Once cooled, break the white chocolate Easter bark into pieces and serve. 

How to drizzle chocolate

Drizzling the colored chocolate candy melts over the top might look fancy, but it’s not difficult. 

Just melt the chocolate in the microwave per the directions and take a spoon, any old spoon, and scoop out a spoonful. Hold your spoon full of chocolate over the sheet tray and pretend you’re Jackson Pollock.

Move your spoon from side to side to drip chocolate all over the surface of the Easter bark and watch the magic happen. 

How to store Easter bark

Once the bark has cooled completely and you’re successfully in your chocolate happy place after eating one or five pieces, you can store the leftovers in an airtight storage container. 

There is no need to store it in the refrigerator. A counter or pantry shelf will do just fine. 

Can bark be frozen?

What do you do if you have leftovers? Crazy thought, I know, but luckily you can freeze white chocolate Easter bark should the unthinkable happen

How to freeze chocolate bark

To freeze chocolate bark, wrap each piece individually in wax or parchment paper then put the individually wrapped pieces in a good quality freezer bag or freezer-safe container. 

Frozen bark should keep for about six months. Thaw in the refrigerator or even eat it frozen. Why not? I’m not going to tell you how to live your best life.

Continue to Content

White Chocolate Easter Bark Recipe

Yield: 24 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 15 minutes

Total Time: 30 minutes

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Ingredients

• 1 (11.5 oz) bag milk chocolate chips
• 1 (4.4 oz) bar milk chocolate
• 1 ½ (9 oz) bags confetti chocolate chips (or an 11 oz bag plain white chocolate chips)
• 1 (4.4 oz) bat white chocolate
• ¼ - ⅓ cup each colored chocolate candy melts; however many colors you choose - for this recipe I used yellow, light green, and light blue
• ¼ - ⅓ cup sweetened coconut
• Purple food coloring
• ½ cup Cadbury Mini Eggs, crushed
• 1-2 tbsp pastel colored nonpareil sprinkles

Instructions

1. Cover a 9x13 sheet pan with parchment paper or a silicone mat (I prefer parchment paper)
2. Put the coconut in a small zippered plastic bag and add two drops of purple food coloring. Rub the coconut in the bag between your fingers until the coconut is evenly colored. Spread out evenly on a paper towel to dry and set aside.
3. Put the Cadbury Mini Eggs in a bag and crush them with a rolling pin. Set aside. 
4. Melt a bar of milk chocolate plus half of the chocolate chips in the microwave for 30-second intervals, mixing in between each interval until it's evenly melted. 
5. Add the remainder of the chocolate chips and stir until melted, putting it in the microwave for 30 seconds if needed.
6. With an offset or rubber spatula, spread the melted milk chocolate evenly over the sheet pan covered with parchment paper. Refrigerate for 15 minutes or until cooled and solid.
7. Melt white chocolate as above.
8. Spread the white chocolate evenly over the hardened milk chocolate layer. 
9. Before the white chocolate layer cools, cover with sprinkles, colored coconut, crushed Cadbury Mini Eggs, and any other toppings you like.
10. Melt the colored chocolate melts as above and drizzle over the top with a spoon. Allow the white chocolate Easter bark to cool in the refrigerator for at least a half-hour or until hardened. 
11. Once completely cooled, peel the parchment paper from the bottom of the bark and break it into large pieces. 
12. Keep in an airtight container or storage bag for up to 10 days.

Nutrition Information:

Serving Size: 1 piece
Amount Per Serving: Calories: 198Total Fat: 10.2gSaturated Fat: 5.6gCholesterol: 5mgSodium: 73mgCarbohydrates: 24.8gFiber: .8gSugar: 14.2gProtein: 2.4g

Whether you make this for Easter or on a random Tuesday, this white chocolate bark can be made any time your sweet tooth is calling and you have 30 minutes to spare.

Change up the toppings to make Christmas bark, Fourth of July bark, Just Because bark, or any other kind of bark you can imagine.