White Chocolate Easter Bark with Pastel M&Ms

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This simple candy bark takes about 10 minutes of active time and creates a festive treat that looks like it came from a fancy candy shop.

The key is using quality white chocolate and adding toppings while the chocolate is still wet so everything sticks.

Why You’ll Love It

  • Ready in under 30 minutes including set time
  • Only requires a microwave and a baking sheet
  • Infinitely customizable with different toppings
  • Makes a great homemade gift
  • Kids can help with the decorating

Ingredients

For the Bark (makes about 1 pound)

  • 16 oz high-quality white chocolate chips or chopped white chocolate bars
  • 1 cup pastel M&Ms (Easter variety)
  • 1/2 cup pastel sprinkles
  • 1/4 cup mini marshmallows
  • 2 tablespoons freeze-dried strawberry pieces (optional)

Optional Toppings

  • Crushed pretzels
  • Toasted coconut flakes
  • Pastel Jordan almonds, chopped
  • Edible gold or silver stars
  • Mini chocolate eggs

Steps

  1. Prepare your workspace. Line a large rimmed baking sheet with parchment paper or a silicone mat. Make sure the sheet is completely flat.
  2. Prep your toppings. Measure out all toppings and place them in small bowls within reach. You’ll need to work quickly once the chocolate is melted, so having everything ready is essential.
  3. Melt the chocolate. Place white chocolate in a microwave-safe glass bowl. Microwave in 30-second intervals, stirring between each, until completely smooth. This usually takes 2–3 minutes total. Do not overheat—white chocolate scorches easily and will become thick and grainy.
  4. Pour the chocolate. Pour melted chocolate onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it into an even layer about 1/4-inch thick. The shape doesn’t need to be perfect—rustic edges are part of the charm.
  5. Add toppings immediately. While the chocolate is still wet, scatter M&Ms evenly across the surface. Sprinkle on the pastel sprinkles. Press mini marshmallows gently into the chocolate. Add any other toppings you’re using.
  6. Press toppings in. Gently press toppings into the chocolate with clean fingertips or the back of a spoon. You want them partially embedded so they don’t fall off once the bark sets.
  7. Let it set. Refrigerate the bark for 15–20 minutes until completely firm. At room temperature, setting takes about 1 hour.
  8. Break into pieces. Once set, peel the bark off the parchment paper. Break into irregular pieces by hand or cut into more uniform shapes with a sharp knife.

Helpful Tips and Substitutions

White chocolate quality matters. Use real white chocolate that contains cocoa butter, not “white chips” or “white coating” which often contain palm oil instead. Check the ingredients—cocoa butter should be listed. Better brands include Ghirardelli, Guittard, and Lindt.

Chocolate seized up: If your chocolate becomes thick and grainy, add 1 teaspoon of vegetable oil and stir vigorously. This can sometimes save it. If not, start over with fresh chocolate and lower microwave power.

Double boiler method: If you prefer not to use a microwave, melt chocolate in a heatproof bowl set over a pot of simmering water. Make sure no water gets into the chocolate.

Swirl variation: Melt 4 oz of milk or dark chocolate separately. After spreading white chocolate, drizzle the dark chocolate on top and use a toothpick to create swirl patterns before adding toppings.

Nut-free guarantee: Check all candy labels if you’re serving someone with nut allergies. M&Ms are processed in facilities that also process peanuts.

Different holiday themes: This technique works year-round. Use red and green M&Ms for Christmas, orange and black for Halloween, or team colors for sports events.

Serving Ideas

Stack bark pieces in a clear candy jar or arrange on a cake stand for a dessert table display.

Package pieces in clear cellophane bags tied with ribbon for Easter basket stuffers or party favors.

Place a few pieces on a plate alongside other cookies and candies for a mixed dessert platter.

Crumble smaller pieces over vanilla ice cream for a quick sundae topping.

Include in Easter baskets as a homemade alternative to store-bought candy.

Make-Ahead and Storage

At room temperature: Store in an airtight container in a single layer (or with parchment paper between layers) for up to 2 weeks. Keep away from heat and direct sunlight.

In the refrigerator: Wrap tightly or store in an airtight container for up to 3 weeks. Let come to room temperature before serving for best texture.

Freezing: Wrap individual pieces in plastic wrap, then store in a freezer bag for up to 2 months. Thaw in the refrigerator to prevent condensation from forming on the chocolate.

Shipping: Bark ships well in cooler weather. Pack in a sturdy gift box with parchment paper between layers. Add a cold pack in warmer months.

Humidity note: White chocolate can develop a whitish bloom in humid conditions. It’s still safe to eat but looks less appealing. Store in a cool, dry place.

Simple But Effective

White chocolate bark is one of those recipes where the results far exceed the effort involved.

The pastel colors make it instantly Easter-ready, and you can customize the toppings based on what you have on hand or what your family likes best.

Make a batch for gifts and a batch for yourself—it tends to disappear quickly once people start snacking.

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