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!
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.
- 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)
This is an overview of the instructions. The full instructions are in the recipe card below.
- Using a silicone spatula, spread the melted white chocolate on a wax paper lined cookie sheet to create a blank canvas.
- Melted dark or milk chocolate is piped on to form preschool style tree trunks with branches.
- 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.
Store for up to 2 weeks at room temperature, wrapped in cellophane candy bags or in an airtight container with wax paper between layers.
- 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.
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.
White Chocolate Bark for Easter
- 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
- 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.
- 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.
- 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.
First Published: April 7, 2018. Last Updated: March 27, 2022. Updated for additional information and better user experience.