Description
A festive no-bake white chocolate bark loaded with pastel marshmallows, candy-coated chocolates, and sprinkles for a colorful and sweet spring treat.
Ingredients
- 12 ounces white chocolate chips or white melting wafers
- 1 teaspoon coconut oil (optional, for smoother melting)
- 1 cup pastel mini marshmallows
- ½ cup milk chocolate chips
- ½ cup pastel candy-coated chocolates
- 2 tablespoons Easter sprinkles
Instructions
- Line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine white chocolate and coconut oil (if using). Melt in 20–30 second intervals, stirring between each, until smooth.
- Pour melted chocolate onto the prepared baking sheet and spread evenly into a rectangle about ¼ inch thick.
- While chocolate is still soft, sprinkle mini marshmallows, milk chocolate chips, candy-coated chocolates, and sprinkles evenly over the surface.
- Gently press toppings down so they adhere.
- Let set at room temperature until firm, or refrigerate for 30–45 minutes to speed up the process.
- Once fully set, break into irregular pieces and serve.
Notes
- Swirl melted milk or dark chocolate into the white chocolate for a marbled effect.
- Add crushed pretzels or toasted coconut for extra crunch.
- Store in an airtight container at room temperature for up to 5 days or refrigerate if needed.
- Freeze for up to 2 months, separating layers with parchment paper.
- Allow refrigerated bark to sit at room temperature for a few minutes before serving for easier biting.
Nutrition
- Serving Size: 1 piece
- Calories: 230 kcal
- Sugar: 22 g
- Sodium: 55 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
