I love making this Easter Marshmallow Bark when I want a festive, colorful treat that comes together with almost no effort. It’s sweet, crunchy, and loaded with pastel marshmallows and chocolate, making it perfect for spring celebrations or gifting.
Why You’ll Love This Recipe
I love how incredibly simple this recipe is. I only need a few ingredients and a short amount of time to create something that looks bright and cheerful.
I also appreciate that there’s no baking involved. I just melt the chocolate, layer everything together, and let it set.
I find this bark easy to customize with different candies, sprinkles, or chocolate varieties depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces white chocolate chips or white melting wafers
1 cup pastel mini marshmallows
½ cup milk chocolate chips
½ cup pastel candy-coated chocolates
2 tablespoons Easter sprinkles
1 teaspoon coconut oil (optional, for smoother melting)
Directions
I start by lining a baking sheet with parchment paper.
In a microwave-safe bowl, I combine the white chocolate and coconut oil if I’m using it. I melt the chocolate in 20–30 second intervals, stirring between each, until smooth.
I pour the melted white chocolate onto the prepared baking sheet and spread it evenly into a rectangle about ¼ inch thick.
While the chocolate is still soft, I sprinkle the mini marshmallows, milk chocolate chips, candy-coated chocolates, and sprinkles evenly over the top. I gently press them down so they stick.
I let the bark sit at room temperature until fully set, or I refrigerate it for about 30–45 minutes to speed up the process.
Once firm, I break it into irregular pieces and serve.
Servings and timing
I usually get about 10–12 servings, depending on how large I break the pieces.
Prep time: 10 minutes
Chill time: 30–45 minutes
Total time: About 40–55 minutes
Variations
I sometimes swirl melted milk or dark chocolate into the white chocolate base for a marbled look. When I want extra crunch, I add crushed pretzels or toasted coconut.
I also enjoy using flavored marshmallows or adding chopped nuts for more texture.
For a different holiday theme, I swap the colors of the candies and sprinkles to match the occasion.
storage/reheating
I store the bark in an airtight container at room temperature for up to 5 days, or in the refrigerator if my kitchen is warm.
If refrigerated, I let it sit at room temperature for a few minutes before serving so it’s easier to bite into.
I can freeze the bark for up to 2 months. I separate layers with parchment paper to prevent sticking.
FAQs
Can I use almond bark instead of white chocolate?
Yes, I can substitute almond bark, and it melts smoothly and sets well for this recipe.
Why did my chocolate seize while melting?
Chocolate can seize if moisture gets into it or if it overheats. I melt it slowly and stir frequently to avoid this.
Can I make this ahead of time?
Yes, I often make it a few days in advance and store it in an airtight container until ready to serve.
Do I have to refrigerate the bark to set it?
No, it will set at room temperature, but I refrigerate it if I want it ready more quickly.
Can I use dark chocolate instead?
Yes, I sometimes use dark chocolate for a richer flavor, especially if I want to balance the sweetness of the marshmallows.
Conclusion
I love how this Easter Marshmallow Bark turns simple ingredients into a festive, eye-catching treat with minimal effort. It’s sweet, colorful, and easy to customize for any spring celebration. Whenever I want a quick no-bake dessert that looks just as good as it tastes, this recipe is one I happily make.
