Easter Bark!

Mini Eggs, Rabbits, Chicks and White Chocolate! PERFECT for this Easter.


I was craving something a bit chocolatey this week, a bit crazy considering the supermarkets and shops are brimming with anything and everything chocolatey this week, I just couldn’t decide what kind of chocolate I wanted. So I decided to make my own and in the spirit of all things Easter.

I made my Spooky Bark for Halloween (of course!) so I decided to make this one Easter themed. This is such a simple and easy recipe! Bark is so simple and easy to keep your kids entertained over the Easter holidays and it doesn’t have to cost an arm or leg either. It doesn’t have to be Easter themed you can literally use ANNNNything you fancy to add you your bark. Bark is also good for Cake Decorating too. Why not try a making a simple chocolate cake and decorate it with even more chocolate bark? Or Biscoff Cake topped with Chocolate and Biscoff Bark? The options are endless.

I decided to use white chocolate I ABSOLUTELY LOVE WHITE CHOCOLATE!!! and you don’t see a lot of White Chocolate Easter Eggs most are Milk Chocolate. I also used a bag of Mini Eggs and some Marshmallow Rabbits and Chicks. You could use Creme Eggs, Caramel Eggs instead of a Easter Theme just use all your favourite sweets. You don’t even need to use white chocolate you can use milk or dark as long as its your favourite it will be perfect.

You can make this Bark as a last minute treat, or in advance. All you need is a baking try or a Square Cake Tin. Once the chocolate has completely set just smash it up into different sized pieces and enjoy!



400g White Chocolate

89g Mini Eggs

Easter Themed Marshmallows


  1. Line a 20cm x 20cm cake tin (you could also use a baking tray) with baking parchment and put to the side for later.
  2. Melt the white chocolate in a heatproof bowl in short 10 second bursts in the microwave until completely melted.
  3. Pour the melted chocolate into your pre-prepared cake tin (baking tray) sprinkle the Mini Eggs and Marshmallows over the top of the chocolate and chill in the fridge for 2-3 hours.
  4. Once the chocolate has solidified break it up into individual pieces, these can be cut into 9-12 squares or smashed using a rolling pin into random pieces.


Tips and Tricks

This will last in an airtight container for 1 month, if it lasts that long, or until the best before date of the chocolate and sweets.

You can use any sweets and type of chocolate you wish.

If you want to add more colour, melt some candy melts and drizzle over the top of your white chocolate.


Sarah’s Cupcake Blog: Please do not use my images or recipes without prior permission. If you would like to republish this recipe, please ask for permission and credit me, or link back to this post for the recipe.

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Leave me a comment and let me know what you think!

Sarah x

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