Easter Candy Bark Recipes

WHITE CHOCOLATE EASTER BARK

Steps:

• Prepare a baking sheet by lining with parchment paper. If you wish, use a ruler and pencil to draw an 8×10 inch rectangle in the center of the parchment paper, then flip the paper over so the pencil lines are touching the baking pan.
• Place 12 oz of the white chocolate in a medium sized microwave safe glass bowl. Place the bowl in the microwave, then begin heating up the chocolate incrementally for 30 seconds on HIGH. Stir the chocolate with a spatula and repeat heating in 30 second increments 2-3 more times, stirring between, until the chocolate is mostly melted. Remove from the microwave, add the remaining white chocolate to the bowl and stir constantly until all the chocolate is melted and is smooth.
• Spread the chocolate onto the parchment lined baking sheet, using a spatula to spread it into an even layer. Scatter the mini egg candies and let it sit at room temperature until firm, about 2 hours. You can also speed up the process and let it chill in the refrigerator for 20 minutes to harden.
• Use a knife to cut or break the bark into pieces.

EASY EASTER CANDY BARK

Steps:

• Prepare a baking sheet with a lip. Put parchment paper in the bottom so everything comes out easy.
• Follow the directions on the Almond Bark package for melting in a large bowl.
• Melt each color of Wilton Candy Melt each in a separate bowl per package directions.
• Pour the white almond bark on top of the parchment paper. Pour and swirl each color of Wilton Candy Melt throughout using a toothpick of straw.
• Now add Easter candy, sprinkles or anything else your heart desires. Allow to cool for at LEAST an hour or two.
• Use a mallet to break up the candy bark into different size pieces. Enjoy!

EASTER CANDY BARK RECIPE

Steps:

• Line a 9x13 baking pan with parchment paper.
• Put chocolate pieces into a microwave safe bowl. Microwave on half power for 60 seconds, then mix well.
• Microwave again in bursts of 30 seconds, stirring well after each. Repeat the process, until the chocolate is completely melted.
• Pour the chocolate into the prepared pan and spread into an even layer. You want about rectangle about 10x15-inches max (so your chocolate doesn't get too thin).
• Sprinkle the whole and crushed mini eggs over the chocolate.
• Sprinkle the easter sprinkles over the chocolate.
• Chill until completely set, about 1 hour.
• Break into pieces and enjoy.

EASTER CANDY BARK RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Place a large heatproof bowl over a medium pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Add the chopped chocolate to the bowl and stir until fully melted, about 5 minutes.
• Pour the melted chocolate mixture onto the baking sheet. Use a spatula to smooth the chocolate into an even layer about ¼-inch (6 mm) thick. Sprinkle the melted chocolate with your toppings of choice.
• Sprinkle with sea salt.
• Freeze until firm to the touch, at least 20 minutes.
• Break the bark into pieces and serve.
• Enjoy!

EASTER TOFFEE BARK

Steps:

• Heat oven to 325°F.
• Place crackers in single layer on foil-covered baking sheet sprayed with cooking spray.
• Bring butter and sugar to boil in medium saucepan on medium heat; cook 4 to 5 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over crackers; immediately spread to completely cover crackers.
• Bake 8 to 10 min. or until topping is hot and bubbly; cool.
• Melt white chocolate as directed on package; pour over crackers. Spread to evenly cover crackers. Top with candy-coated chocolate pieces; press gently into melted chocolate with back of spoon.
• Refrigerate 1 hour. Break into squares.

JELLY BEAN BARK

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Top with jelly beans, pressing to adhere. Let stand until set., Cut or break bark into pieces. Store in an airtight container.

EASTER CHOCOLATE BARK

Steps:

• Break the chocolate into a large heatproof bowl. Bring a pan of water to a simmer, then sit the bowl on top. The water must not touch the bottom of the bowl. Let the chocolate slowly melt, stirring now and again with a spatula. For best results, temper your chocolate (see tip).
• Meanwhile, lightly grease then line a 23 x 33cm roasting tin or baking tray with parchment. Put three-quarters of the mini eggs into a food bag and bash them with a rolling pin until broken up a little.
• When the chocolate is smooth, pour it into the tin. Tip the tin from side to side to let the chocolate find the corners and level out. Scatter with the smashed and whole mini eggs, followed by the freeze-dried raspberry pieces. Leave to set, then remove from the parchment and snap into shards, ready to pack in boxes or bags.