White Chocolate Easter Bark (Printable)

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

# Ingredient List:

→ 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)

# How-To 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 -
  • There’s almost no baking—most of the time is spent waiting for the chocolate to chill and sneaking tastes from the fridge.
  • It’s so forgiving that you can make it with kids, in a hurry, or while chatting with guests—it never fails to impress.
02 -
  • If you overheat the white chocolate it will seize and become gritty—patience (and low heat) is key.
  • Sprinkling on toppings while the chocolate is still glossy guarantees everything sticks—don’t dawdle!
03 -
  • Always chop your toppings before melting the chocolate so you’re ready to sprinkle before it sets.
  • Letting the chocolate cool just a couple of minutes before adding toppings keeps everything brighter and less likely to bleed colors.
Return