Chocolate Easter Bark
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This Easter Bark is a rich and chocolatey treat with colorful springtime bunny decorations. It makes a festive holiday snack or DIY gift idea that is always popular!
It’s always fun to celebrate Easter and the arrival of spring with sweets. But instead of store-bought Easter eggs full of additives, why not make this homemade Easter Bark instead? Whether you enjoy it yourself or give it away to neighbors and friends, it’s always appreciated!
You only need 15 minutes of prep time to make it, and like all chocolate bark recipes it’s a fabulous activity to do with the kids. The best part? With just 3 ingredients it’s super-easy to make.
How Do I Make Easter Bark?
Easter Bark involves smoothly melting chocolate and pouring onto a baking sheet. Then the fun begins by putting on the bunny decorations and sprinkles. To make bunny ears, simply cut white candy melts into halves.
Next, chill for an hour or more to let the chocolate harden. Then you can either cut into pieces using a sharp knife or break it up using your hands.
If you’re using it for gifts, you can wrap in cellophane for an attractive look. Just keep it cool at all times to avoid smudges.
Watch Recipe Video
Can I Use White Chocolate?
Yes, you can substitute white chocolate for semi-sweet, but you may want to use pink candy melts to create a color contrast.
Can I Make Easter Bark Ahead of Time?
Yes, it will last for up to one week in an airtight container in the fridge. It also freezes well for up to 3 months and sometimes even longer.
More chocolate bark recipes:
View all recipes with chocolate
Chocolate Easter Bark
- Add chocolate chunks to a microwaveable bowl. Microwave on full powder in 20 second intervals until smooth, stirring each time until smooth.
- Pour the melted chocolate onto a baking sheet and spread to 1/4-inch thickness or less using a spatula. Then cut the candy melts into halves to make bunny ears.
- Arrange round candy melts with halves as ears on the melted chocolate. Use decorating gel to add eyes and noses and then add sprinkles around if desired.
- Place the baking sheet in the refrigerator for 1 hour to harden. Then cut into pieces to serve.
- Chocolate: For the chocolate, I always recommend using baking chocolate brands such as Baker's or Ghirardelli. In a pinch you can use chocolate chips although they do not melt or pour very well.
- Make Ahead: You can store bark in an airtight container in the fridge for up to one week, or in the freezer for 3 months.
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