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    Home » Recipes » Candy

    White Chocolate Bark for Easter

    By Wendy Sondov · Published: Apr 7, 2018 · Modified: Mar 27, 2022 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Are you looking for white chocolate bark ideas? This beautiful White Chocolate Bark for Easter is quick and easy to create in under an hour!

    White Chocolate Bark  with white chocolate background, piped chocolate trees, and pink and yellow sprinkle blossoms.

    Why you'll love this recipe

    This candy recipe requires just 3 ingredients and no cooking at all. It is so simple, that with supervision kids can easily make this treat.

    The bare trees, made with melted dark chocolate, are piped onto the white chocolate background. Then flower sprinkles transform your candy canvas into a springtime work of art.

    When cut into individual portions and wrapped in cellophane candy bags, this easy chocolate bark makes a lovely gift, or a sweet surprise for each place setting for an Easter or Mother’s Day brunch. 

    Spring Blossom White Chocolate Bark cut into pieces in cellophane bags with bows for gifting.

    Recipe ingredients

    • White melting chocolate (chocolate discs formulated for melting or tempered chocolate)
    • Dark melting chocolate (chocolate discs formulated for melting or tempered chocolate)
    • Sprinkles (flowers in Spring colors)
    Chocolate Bark cut into pieces so that each serving includes one decorated tree design.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    Making Spring Blossoms Bark; spread melted chocolate,  pipe chocolate tree trunks, add yellow and pink sprinkles.
    1. Using a silicone spatula, spread the melted white chocolate on a wax paper lined cookie sheet to create a blank canvas.
    2. Melted dark or milk chocolate is piped on to form preschool style tree trunks with branches.
    3. Pastel flower sprinkles  and pastel pearls turn the bare trees into spring trees, and create an eye catching chocolate bark that makes a special Mother’s Day treat or gift.

    Storage

    Store for up to 2 weeks at room temperature, wrapped in cellophane candy bags or in an airtight container with wax paper between layers.

    Tips

    • It's important to only use chocolate that is formulated for melting for coating and dipping. When it firms, melting chocolate will stay looking beautiful for a long time.
    • For best results, don't use white chocolate chips or untempered chocolate for making candy. In about one day, the cacao butter fats will rise to the surface of the candy (blooming), giving the chocolate a fuzzy, white appearance.
    • This easy white chocolate bark recipe makes a great gift for Easter and Mother's Day.
    Closeup of piped chocolate tree trunk with yellow flower sprinkles and ball sprinkles.

    Best chocolate bark recipes

    Fall Chocolate Bark is the Autumn version of this Spring recipe. It's a quick and easy recipe for homemade candy that's a perfect gift for fall holidays.

    Thanksgiving chocolate turkeys add beauty and deliciousness to gifts, table settings, and care packages. Plus, they are incredibly cute!

    This time saving recipe for Sugar Cookie Chocolate Bark is ready in minutes. A bottom layer of sugar cookie is topped with chocolate bark and sprinkles.

    My experience with this recipe

    My mom and I used to talk on the phone every day. Without fail, regardless of the time of year, she would ask what was growing in my garden.

    My mom lived in South Carolina where the blooming season is about a month ahead of Saint Louis, and many plants which hibernate here, stay green in South Carolina all year.

    For so many months I’d have to say that absolutely nothing was growing in my brown and dreary back yard.

    Now, finally, with spring’s arrival, I would have been able to report on the daily changes and probably would have sent her a celebratory package of Spring Blossoms White Chocolate Bark.

    Remember the Thanksgiving White Chocolate Bark that I made in the fall? Those same chocolate trees are now blooming in yellow and pink for this chocolate bark recipe.

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

     

    Spring Blossoms White Chocolate Bark

    White Chocolate Bark for Easter

    This beautiful candy is so quick and easy to create, that this sweet treat can be celebration ready in under an hour!
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Chill time: 20 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 267kcal
    Author: Wendy Sondov

    Ingredients

    • 2 cups white melting chocolate chocolate discs formulated for melting, almond bark, or tempered chocolate
    • ⅓ cup dark or milk melting chocolate chocolate discs formulated for melting or use tempered chocolate
    • Sprinkles pastel colored flowers, matching pastel colored pearl sprinkles

    Instructions

    • Line a baking sheet or jelly roll pan (12” x 17”) with wax paper. Set aside.
    • Put the dark or milk melting chocolate in a small ziplock bag. Microwave at 50% power for about 45 seconds, or until just melted. Set aside.
    • In a medium bowl, melt the white chocolate in the microwave at 50% power for 1 minute. Remove and stir. Return to the microwave and heat at 50% power for 1 minute or until just melted. Stir until smooth.
    • Pour the melted white chocolate onto the prepared pan. Spread evenly with a knife or spatula to desired thickness (⅛” -¼”). Gently shake the pan side to side to even out the chocolate and smooth the surface.
    • Cut a tiny corner off the bottom of the ziplock bag containing the melted chocolate. Pipe 8 or 9 tree trunks with branches, randomly around the white chocolate surface. Sprinkle the trees with pastel flower sprinkles and a few pearls. Add additional sprinkle flowers and pearls over the entire surface.
    • Place in the refrigerator for 15-20 minutes, or until set. Use a knife to cut around the trees for individual portions.
    • Store for up to 2 weeks at room temperature, wrapped in cellophane candy bags or in an airtight container with wax paper between layers.

    Notes

    • It is important to only use chocolate that is formulated for melting for coating and dipping. When it firms, melting chocolate will stay looking beautiful for a long time.
    • For best results, don't use white chocolate chips or untempered chocolate for making candy. In about one day, the cocoa butter fats will rise to the surface of the candy (blooming), giving the chocolate a fuzzy, white appearance.
     
    Packing tips
    • Wrap individual portions of bark in sealed cellophane candy bags.
    • Place the bags in a freezer weight ziplock bag or plastic storage container.
    • Only ship chocolate during cool weather.

    Nutrition

    Calories: 267kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 42mg | Potassium: 129mg | Fiber: 1g | Sugar: 29g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: April 7, 2018. Last Updated: March 27, 2022. Updated for additional information and better user experience.

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    Reader Interactions

    Comments

    1. Ruth

      April 22, 2018 at 3:28 pm

      This is a gorgeous photo very colorful and artistry. I would like to make this very soon.

      Reply
      • The Monday Box

        April 25, 2018 at 2:56 am

        Thank you, Ruth! I hope you enjoy making AND eating the chocolate bark!

        Reply
    2. Mother of 3

      April 19, 2018 at 6:23 pm

      What a beautiful treat!! It would make such a great gift for so many different occasions. Pinned.

      Reply
      • The Monday Box

        April 25, 2018 at 2:55 am

        Thank you! I used my bark for spring celebration gifts and plan to give some for Mother's Day. I think it would work well as favors for showers and weddings too! Thanks for pinning!

        Reply
    3. Monica

      April 14, 2018 at 3:09 pm

      This bark is gorgeous, Wendy. What a great party favor or gift to give (or receive). I can't believe it's actually starting to look like your bark outside (flowers are blooming, color is coming back!) but I still need these edible blossoms. So pretty. : )

      Reply
      • The Monday Box

        April 25, 2018 at 2:52 am

        Thank you, Monica! You are right. These would make a great party favor. They are so simple and quick to make, that making numerous gifts would take no time at all. After weeks of teaser weather, I think the seasons have finally changed around here too.

        Reply
    4. saltandserenity

      April 14, 2018 at 10:06 am

      If I can't have real cherry blossoms, these edible ones are a perfect substitute!! So simple but beautiful.

      Reply
      • The Monday Box

        April 25, 2018 at 2:49 am

        Thanks, Cindy! Sprinkles really do work magic! I have never been to a Cherry Blossom festival (DC or Japan!) but I am guessing the trees are breath taking!

        Reply
    5. Tricia @ Saving Room for Dessert

      April 09, 2018 at 6:16 am

      How beautiful - and they remind me of the wonderful blooms on our cherished cherry trees in Washington DC. You are an artist and make everything look delicious 🙂

      Reply
      • The Monday Box

        April 10, 2018 at 8:44 pm

        Thanks, Tricia! They reminded me of cherry blossoms too! I don't think I am an artist, but I definitely do love playing with chocolate and sprinkles! 🙂

        Reply
    6. Chris Scheuer

      April 09, 2018 at 5:53 am

      So pretty Wendy! Our weather has been the same, so up and down but these lovely trees would definitely bring the beauty of spring to the dullest day!

      Reply
      • The Monday Box

        April 10, 2018 at 8:47 pm

        Thanks, Chris! Though the daffodils are freezing, the honeysuckle (that invasive beast) is blooming happily! I am anxious to see some color in the trees! In the meantime, there is chocolate. 🙂

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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