Description
Spring treats don’t get much easier than this. If you need something festive, colorful, and crowd-pleasing without turning on the oven, this Easter Marshmallow Bark is your new go-to. It’s creamy, sweet, and chewy with pops of crunch from sprinkles — and it comes together in minutes. Perfect for parties, school events, or a fun weekend kitchen project.
Ingredients
-
12 oz (340 g) white chocolate chips or chopped white chocolate
-
3 cups mini pastel marshmallows
-
1 tablespoon shortening or coconut oil (optional, for smoother melting)
-
2–3 tablespoons Easter sprinkles
Instructions
-
Prep the pan
Line an 8×11-inch pan or small baking sheet with parchment paper, leaving overhang for easy lifting. -
Melt the chocolate
Place white chocolate and shortening (if using) in a microwave-safe bowl.
Microwave 60 seconds, stir well, then continue in 30-second bursts, stirring each time, until smooth. Do not overheat. -
Mix in marshmallows
Let chocolate cool for about 1 minute, then gently fold in marshmallows until coated. -
Spread
Pour mixture into the lined pan and spread evenly with a spatula. -
Decorate
Sprinkle toppings over the surface and press lightly so they stick. -
Chill
Refrigerate 30–45 minutes or freeze 15–20 minutes until firm. -
Break or cut
Lift out and cut into squares or break into bark pieces.
Notes
-
Let the chocolate cool slightly before adding marshmallows so they don’t melt too much.
-
Stir chocolate even if it looks unmelted — white chocolate keeps its shape while melting.
-
Use dry bowls and spoons — even a little water can make chocolate clumpy.
-
Want less sweetness? Mix in crushed pretzels or plain cereal for balance.
-
Store in an airtight container in the fridge for a firmer snap.