Description
A delightful combination of creamy chocolate, colorful sprinkles, and fluffy marshmallows that’s perfect for Easter celebrations.
Ingredients
Scale
- 12 ounces white chocolate or candy melts
- 2 cups mini marshmallows
- 1 cup pastel sprinkles
- 1 cup favorite candies (mini chocolate eggs, jellybeans, etc.)
- A pinch of sea salt (optional)
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the white chocolate or candy melts in 30-second intervals, stirring until smooth.
- Add mini marshmallows and half of the sprinkles and candies, gently folding them into the melted chocolate.
- Pour the chocolate mixture onto the prepared baking sheet and spread it into an even layer.
- Top with the remaining candies and sprinkles.
- Chill in the refrigerator for 30-45 minutes until set.
- Once set, break or cut the bark into pieces and serve.
Notes
If you’re dairy-free or vegan, use dairy-free chocolate chips. Store in an airtight container at room temperature for up to a week.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Easter, marshmallow bark, chocolate, dessert, candy