White Chocolate Easter Bark (Print Version)

Festive white chocolate bark with pastel candy eggs and pistachios, chilled and broken into colorful shards for spring.

# What You'll Need:

→ Chocolate

01 - 500 g high-quality white chocolate, chopped

→ Toppings

02 - 100 g pastel candy-coated chocolate Easter eggs, roughly chopped
03 - 60 g shelled pistachios, roughly chopped
04 - 2 tbsp pastel sprinkles (optional)

# How To Make It:

01 - Line a baking sheet (approx. 23x33 cm / 9x13 in) with parchment paper.
02 - Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water (double boiler), stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until melted.
03 - Pour the melted white chocolate onto the prepared baking sheet. Use a spatula to spread it evenly into a rectangle about 0.5 cm (1/4 in) thick.
04 - Immediately scatter the chopped Easter eggs and pistachios evenly over the chocolate. Add pastel sprinkles if using, pressing gently to adhere.
05 - Refrigerate for at least 45 minutes, or until completely set.
06 - Once set, break into shards or cut into pieces. Store in an airtight container at cool room temperature or refrigerate if your kitchen is warm.

# Expert Tips:

01 -
  • You can let loose with toppings—no two barks ever look the same, which makes it so fun to create with kids or friends.
  • The prep is laughably easy but the results look like something from a boutique chocolate shop.
02 -
  • If you rush the melting, white chocolate loves to seize—go slow and don’t let any moisture sneak in.
  • Letting the bark chill fully makes breaking it so much easier and ensures crisp, shiny shards.
03 -
  • Always thoroughly dry your bowl and utensils before melting white chocolate—it’s truly unforgiving with any hint of water.
  • A pinch of flaky sea salt scattered over the top before chilling makes the sweet flavors shine and gives grown-ups a reason to swoon.
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