Easy White Chocolate Mini Egg Bark
This white chocolate mini egg bark is the perfect treat to make after Easter when you have lots of leftover mini chocolate eggs. Best of all, it’s such a quick and easy recipe.
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White Chocolate Mini Egg Bark
It’s mini egg season!
These mini chocolate eggs are my personal favorite Easter treat and if you’re like me you’ve already bought multiple bags.
So what should you do with it all?
Make 2 ingredient Easter bark.
Mini Egg Bark Ingredients
Recipe Variations and Ingredient Substitutions
The best thing about this mini egg bark is that you can customize it to your liking with no effort.
- Candy options: In addition to Mini Eggs, you can also use Hershey’s Eggies, Whoppers Robin Eggs, Easter M&Ms, or whatever leftover Easter candy you have.
- Food coloring: I used blue and purple for this bark (mixed with melted white chocolate), but you can skip the food coloring or use different colors.
- Sprinkles: I used rainbow sprinkles in this Easter egg bark but you can use whatever sprinkles you have in your pantry.
FAQs about Mini Eggs Bark
How to Make White Chocolate Mini Egg Bark
This is one of the easiest recipes.
Melt the white chocolate (or white chocolate chips – but see the notes as it will stay hard at room temperature) in a microwave-safe bowl for 30 seconds at a time. In between each time, stir.
When 3/4 of the bowl is melted chocolate, stop heating it up and keep mixing. You don’t want to overheat the chocolate, or else it won’t temper.
Optional: Divide the melted white chocolate between three bowls. I kept one white chocolate and colored two more with purple and blue. You can skip this step or use whatever color you want. Note: the food coloring did seize the chocolate up a bit.
Drizzle the chocolate over a parchment-lined sheet pan and spread it in an even layer.
Sprinkle the mini eggs over the chocolate and gently press in. Add sprinkles or other candy, nuts, etc at this step.
Let set in the fridge for 30 minutes. Take out, and break apart with hands or a knife.
White Chocolate Mini Egg Bark
Looking for a delicious and easy way to use up all those leftover mini chocolate eggs from Easter? Try this recipe for white chocolate mini egg bark. It's quick and simple to make, and the end result is a beautiful and colorful treat.
- 12 oz Bakers white chocolate, (1 cup white chocolate chips - see notes)
- 1/2 cup mini eggs, halved
- Optional: food coloring
- Optional: pastel colored sprinkles
- Place white chocolate or white chocolate chips (see notes if you use chocolate chips) in a microwave-safe bowl and melt in 30-second intervals, stirring in between each time. Stop heating once 3/4 of the chocolate is melted, and continue stirring until fully melted.
- Optional Step: Divide the melted chocolate into separate bowls and add food coloring to each one. Note that the food coloring may cause the chocolate to seize up slightly.
- Line a sheet pan with parchment paper and spread the melted chocolate over it in an even layer. Use as much or as little chocolate as you prefer.
- Sprinkle mini eggs over the melted chocolate, pressing them in gently. At this stage, you can also add other toppings such as sprinkles, candy, or nuts.
- Refrigerate the chocolate for 30 minutes until it is set. Remove from the fridge and break into pieces using your hands or a knife.
If you use chocolate chips, the chocolate will not temper. That's okay. Just store it in the fridge, but it will melt when you touch it. It still tastes good.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 51mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 3g