Double Chocolate Easter Bark
Whether you’re looking for a something sweet to fill your Easter baskets, looking for ideas to use up the extra chocolate you will have after the holiday, or in our case, making treats to hand out to friends, this Double Chocolate Easter bark can’t get any easier. All you need is 3 ingredients to make this super easy, delicious, and adorable Double Chocolate Easter Bark recipe in the microwave in just 20 minutes for a fun no bake Easter treat.
Double Chocolate Easter Bark
When I started making chocolate bark (Christmas Peppermint Bark), I was pretty sure I’d started something I wasn’t going to be able quit. Fast forward a few months and a few bags of my favourite Cadbury Mini Eggs on every store shelf and, well, together with my middle daughter, we unleashed our inner Easter Bunny and hopped into our kitchen to make the easiest treat we know to share with visiting family: Double Chocolate Easter Bark!
Related: How to Make Peppermint Bark in the Microwave
You can make double chocolate Easter candy bark with your personal favourite Easter candy, sprinkles, M&Ms and whatever other Easter coloured edible bits you heart feels compelled to use. The beauty of chocolate bark is how easily it can be switched up to suit your own taste. We used a combination of candy – Cadbury chocolate mini eggs and sprinkles – but of course, use whatever combination makes you happy!
To make this Double Chocolate Easter Bark, you’ll need
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Optionally you can also add Wilton Chocolate Rainbow Sprinkles like Brooke and I did.
How to Make Double Chocolate Easter Bark in the Microwave
I’ve kept this recipe pretty traditional, only we make it in the microwave because we don’t have a double boiler. What I love about this recipe is that you can customize it to your liking but I generally feel that as long as you keep the amount of white chocolate to semi-sweet chocolate ratio the same, whether it’s 1 cup each or you double your batch for example, you’re in good hands.
- Pour the chocolate chips in a microwave-safe bowl, and microwave for 30-second increments (stirring the chips between each microwave session) until the chocolate has melted, and the mixture is smooth.
- Spread the chocolate evenly into the lined pan, then place pan in the freezer for 20 minutes.
- Put the Mini Eggs in a resealable plastic bag. Use a rolling pin or tenderizing mallet to crush the Mini Eggs. Don’t use a blender or food processor, because you want those nice uneven bits that look great right on top.
- Melt white chocolate in the microwave just as you did with the previous chocolate chips. If the white chocolate chips to not melt smooth, stir in 2 tablespoons of shortening.
- While the white chocolate is still smooth, stir in half the crushed Mini Eggs into the mixture.
- Allow white chocolate to cool for 1 minute, then remove pan from the freezer and spread white chocolate mixture on top of the chocolate layer, making it as smooth as possible.
- Top with Mini Eggs, chocolate chips, and sprinkles, and press them into the white chocolate with the back of a spatula.
- Return pan to the freezer for another 20 minutes.
I love that you can throw the chocolate in the microwave and within minutes it’s done and setting. The trick to layering the chocolate without it melting everything together is to make sure that the chocolate layer is completely cooled and has hardened before you spread the white chocolate on top.
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Make this Double Chocolate Easter Bark, then check out my Naturally Dyed Easter Eggs recipe, skor cream cheese dip and more of my Easter recipes.
Enjoy your Double Chocolate Easter Bark!
Double Chocolate Easter Bark Recipe
All you need is 3 ingredients to make this super easy, delicious, and adorable Double Chocolate Easter Bark recipe in the microwave in just 20 minutes for a fun no bake Easter treat.
Ingredients
- 8 oz semi sweet chocolate chips
- 8 oz white chocolate chips
- 1 cup Cadbury Mini Eggs
Instructions
- Line a 9″x13″ pan with parchment paper, including the sides, leaving enough extra so you will be able to lift the Easter bark out of the pan.
- Pour the chocolate chips in a microwave-safe bowl, and microwave for 30-second increments (stirring the chips between each microwave session) until the chocolate has melted, and the mixture is smooth.
- Spread the chocolate evenly into the lined pan, then place pan in the freezer for 20 minutes.
- Put half the mini eggs in a resealable plastic bag. Use a rolling pin or tenderizing mallet to crush the mini eggs. Don’t use a blender or food processor, because you want those nice uneven bits that look great right on top.
- Melt white chocolate in the microwave just as you did with the previous chocolate chips. If the white chocolate chips to not melt smooth, stir in 2 tablespoons of shortening.
- While the white chocolate is still smooth, stir in half the crushed mini eggs into the mixture.
- Allow white chocolate to cool for 1 minute, then remove pan from the freezer and spread white chocolate mixture on top of the chocolate layer, making it as smooth as possible.
- Top with mini eggs, and press them into the white chocolate with the back of a spatula. Top with any other candy you like - some ideas: cake sprinkles, chocolate chips, small chocolate bunnies.
- Return pan to the freezer for another 20 minutes.
- To serve, remove the parchment paper from the pan and break into pieces (or cut with a butter knife). Enjoy!
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