White Chocolate Easter Bark (Printable)

Pastel-studded white chocolate bark topped with chopped pistachios and candy eggs; chilled and broken into shards.

# What you'll need:

→ Chocolate

01 - 500 g high-quality white chocolate, chopped

→ Toppings

02 - 100 g pastel candy-coated chocolate Easter eggs, roughly chopped
03 - 60 g shelled pistachios, roughly chopped
04 - 2 tbsp pastel sprinkles (optional)

# Preparation steps:

01 - Line a baking sheet (approx. 23x33 cm / 9x13 in) with parchment paper.
02 - Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water (double boiler), stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until melted.
03 - Pour the melted white chocolate onto the prepared baking sheet. Use a spatula to spread it evenly into a rectangle about 0.5 cm (1/4 in) thick.
04 - Immediately scatter the chopped Easter eggs and pistachios evenly over the chocolate. Add pastel sprinkles if using, pressing gently to adhere.
05 - Refrigerate for at least 45 minutes, or until completely set.
06 - Once set, break into shards or cut into pieces. Store in an airtight container at cool room temperature or refrigerate if your kitchen is warm.

# Expert advice:

01 -
  • Gathering all the toppings feels like rummaging through a treasure box, each bite offering a surprise.
  • If you want a dessert that sparks joy with minimal fuss, this bark will deliver every time.
02 -
  • If you try to move the tray before the chocolate is set, your toppings will slide right off—be patient here.
  • Switching to vegan white chocolate works like a charm but melts a bit faster, so watch closely.
03 -
  • Warming your spatula just a bit before spreading the chocolate helps avoid streaks and pulls.
  • A quick drizzle of dark chocolate zigzagged over the top before chilling turns this from fun to irresistible.
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