Easter Chocolate Bark
Serves 24
10 mins prep
5 mins cook
60 mins Cooling Time
75 mins total
A mixture of milk and white chocolate swirled together and topped with M&M's and sprinkles! A FAST, EASY, NO-BAKE, and MAKE-AHEAD treat!
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Prepare a 9x13 baking pan by lining it with parchment paper.
Place the milk or semi-sweet chocolate bars or chocolate melting wafers into a large microwave-safe bowl, and heat on high power for 30 seconds. Stop and try to stir.
Microwave again in 15-20 second bursts, mixing well after each burst. Repeat the process, until the chocolate has completely melted.
To a separate large microwave-safe bowl, repeat the process for the white chocolate bar or melting wafers and it has completely melted.
Pour the melted semi-sweet chocolate first over the parchment paper in the prepared pan and spread it evenly out to the edges of the pan.
Next carefully pour the white chocolate over the top of the semi-sweet chocolate and spread it in an even layer out to the edges of the pan.
Use a toothpick or tip of a small paring knife to create swirl patterns in the chocolate, as desired. Tip - Don't over-swirl, stop after it looks pretty and don't be tempted to keep going because it will tend to look muddied, not pretty, if over-swirled.
Evenly sprinkle the M&Ms over the chocolate.
Evenly sprinkle the sprinkles over the chocolate.
Place baking pan in the fridge until completely set, at least 1 hour, before breaking into pieces and serving. Bark will keep airtight at room temp for at least 2 weeks, and in the fridge for at least 1 month.