White Chocolate Easter 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.

WHITE CHOCOLATE EASTER BUNNY BARK

Steps:

• Line a 11x7-inch baking pan with parchment paper. Make sure parchment paper is long enough to be able to pull bark out of pan, once set.
• Line the prepared baking pan with speculoos cookies, making sure there are no gaps between each cookie.
• Melt white chocolate according to package instructions. Pour over cookies. Smooth top using an off-set spatula.
• Place cereal, jelly bird eggs, chocolate kisses, chocolate wafer cookies, and mini jelly bird eggs on top of the melted white chocolate. Place in refrigerator to set, 10 to 15 minutes.
• Remove bark from the pan by gently pulling on parchment paper. Break into pieces.

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.

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.

WHITE CHOCOLATE COCONUT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.