Easter Marshmallow Bark (Print Layout)
Creamy white chocolate blended with pastel marshmallows and candy-coated eggs for a festive Easter dessert.
# What You Need:
→ Chocolate Base
01 - 1 lb white chocolate, chopped or chips
→ Marshmallow Layer
02 - 7 oz mini marshmallows, assorted pastel colors
→ Decorations
03 - 1.75 oz pastel candy-coated chocolate eggs, roughly chopped
04 - 1.75 oz pastel sprinkles
# Directions:
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. Alternatively, melt over a double boiler with 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 to ensure toppings adhere.
06 - Refrigerate for at least 1 hour until completely firm and set.
07 - Break or cut into pieces and serve immediately.
# Expert Suggestions:
01 -
- It comes together in under 20 minutes but looks like you spent hours planning something special
- The combination of creamy white chocolate and pillowy marshmallows is strangely addictive
02 -
- White chocolate scorches easily, so stir between every microwave burst and stop as soon as its smooth
- If you add the marshmallows while the chocolate is too hot, they will dissolve completely and you will lose that fluffy texture
03 -
- Room temperature chocolate chunks melt more evenly than cold ones straight from the fridge
- A warm knife under hot water makes cutting through the set bark much cleaner and easier