Description
This Easter Marshmallow Bark is pastel perfection! Creamy white chocolate, soft mini marshmallows, and a shower of festive sprinkles come together in about 30 minutes—no oven required. It’s fun, forgiving, and perfect for gifting, snacking, or adding a colorful centerpiece to your spring dessert table.
Ingredients
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12 oz white chocolate chips (high-quality)
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3 cups mini pastel marshmallows
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1 tbsp vegetable shortening or coconut oil (optional, for smooth melting)
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Easter sprinkles, nonpareils, or festive decorations
Instructions
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Prep Pan: Line an 8×11-inch baking dish or rimmed sheet with parchment paper, leaving overhang for easy removal.
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Melt White Chocolate: Place chocolate chips and shortening in a dry microwave-safe bowl. Microwave 1 minute, stir, then microwave in 30-second intervals, stirring until smooth. Under-heat and stir to avoid scorching.
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Fold in Marshmallows: Quickly fold in marshmallows until coated in chocolate. Don’t overmix; you want them to stay fluffy.
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Spread & Decorate: Spread mixture evenly, about ½–¾ inch thick. Sprinkle generously with Easter decorations, gently pressing them in.
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Chill: Freeze 20 minutes (or refrigerate 45–60 minutes) until firm.
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Slice & Serve: Lift bark using parchment handles. Break into chunks, cut into squares, or use cookie cutters for fun shapes. Serve at room temperature or chilled.
Notes
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Cookies & Cream: Fold in 1 cup crushed chocolate sandwich cookies.
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Spring Fling: Add ½ cup dried cranberries or apricots + ¼ cup toasted coconut.
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Peanut Butter Paradise: Swirl in ¼ cup melted peanut butter before spreading.
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Bunny Bait: Mix 1 cup pastel candy-coated chocolates + 1 cup pretzel pieces.
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Dairy-Free: Use vegan white chocolate and marshmallows.
Chef Tips: Let melted chocolate cool slightly before folding in marshmallows to prevent melting. Shortening or coconut oil helps achieve a smooth, glossy finish.