Easter is coming and just in time for fun and simple homemade candy recipes! Have you ever heard of Easter Bark? Kids love making colorful creations for Easter especially ones that are delicious to eat! Imagine all the different combinations of barks we can make right now. They’re not only delicious to eat, they make a festive presentation and put a smile on every one’s face.
Easter Bark is made like all other barks. Just melt white chocolate and pour it out onto a surface, add your favorite toppings and then cut it into pieces! It’s very easy and a fun activity in the kitchen for the whole family to enjoy. To make it look more like an Easter bark, I dropped pastel colored M&M candies on the base layer and then scattered shredded coconut and some green sparkling sugar on top.
My girls love the taste of this white chocolate bark. It offers a pleasing flavor, the coconut adds a soft-chewy texture and the M&M candies offer a soft crunch in every bite.
My girls think it’s cool to make chocolate bark for the holidays. They love to package them into gifts and give them away to family and friends. They even make the perfect gift for teachers!
Spring colored barks like this Easter bark also make a wonderful festive gift for special occasions, showers, and Mother’s Day!
Personally, I enjoy making chocolate bark all year long especially during all holidays.
Happy Lent and have a great day! 🙂
- 1 (12 ounce) package Toll House Premier White Morsels (white chocolate chips)
- 1 package pastel colors M&M candies
- 1 cup organic shredded coconut
- sprinkle of green sparkling sugar ( I used India Tree)
Using a double boiler and over low heat, melt white chocolate chips, gently stirring until it melts.
Be careful not to over heat white chocolate, or it will seize up.
Pour the melted white chocolate out onto a parchment lined baking sheet, and spread it out to any shape you like. ( I shaped it into a giant egg). Drop pastel M&M candies on top and lightly press each one into the white chocolate layer. Then sprinkle on top with some shredded coconut. I even pressed some shredded coconut around the edges of the bark. Then top with a sprinkle of green colored sparkling sugar.
Place the baking sheet into the fridge to cool and firm up, about 1 hour.
When the chocolate is completely hardened, cut into pieces with a heavy knife. Store at room temperature or in the refrigerator.
Yields: about 20 pieces