Easter Candy Bark Recipe
Easter Candy Bark is truly the easiest, most festive spring treat. It only takes minutes to make and a perfect recipe to try with kids!
Servings: 15 pieces
Cost: 10
Ingredients
- 16 ounces 448g semi-sweet or milk chocolate melting wafers
- 1 cup mini eggs some whole, some coarsely crushed
- Easter themed colored sprinkles
Instructions
- Line a 9x13 baking pan with parchment paper.
- Put chocolate pieces into a microwave safe bowl. Microwave on half power for 60 seconds, then mix well.
- Microwave again in bursts of 30 seconds, stirring well after each. Repeat the process, until the chocolate is completely melted.
- Pour the chocolate into the prepared pan and spread into an even layer. You want about rectangle about 10x15-inches max (so your chocolate doesn’t get too thin).
- Sprinkle the whole and crushed mini eggs over the chocolate.
- Sprinkle the easter sprinkles over the chocolate.
- Chill until completely set, about 1 hour.
- Break into pieces and enjoy.
Video
Notes
- Use good quality chocolate for best results. I love using Ghiradelli melting wafers but you can also substitute almond bark or any brand melting wafers.
- Use milk, semi-sweet or even white chocolate to suite your tastes.
- You can substitute equal parts chocolate callets, if you have access to them.
- You can use any brand of mini eggs.
- Use your favorite sprinkles. I buy sprinkles on Amazon, craft stores, and even Walmart/Target have lots of options.
- Store in an airtight container in the refrigerator. Stays fresh for up to 2 weeks.
Nutrition
Serving: 1serving | Calories: 70kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 9mg | Fiber: 1g | Sugar: 9g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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