Easter Mini Egg Bark

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Mini Egg bark is a delicious Easter treat that's easy to make and utterly delicious! This no-bake chocolate bark combines creamy white chocolate with crunchy Mini Eggs and colourful sprinkles, creating a fun, vibrant dessert that you'll want to make again and again.

It's that time of year again...Mini Eggs are back in stock!! I thought that called for a celebration so I decided to create a new recipe... this delicious Mini Egg chocolate bark.

With just a handful of ingredients, you can whip up this cute Easter snack in next to no time. It's so easy that even kids can help you make it, and it's great for edible gifting and party snacking.

Whether you're looking to use up leftover Mini Eggs (is that a thing?) or simply craving a chocolatey Easter treat, this bark is the answer to your prayers! Let me show you how to make it...

Ingredient Notes

White Chocolate: White chocolate is the star of this recipe as it has a neutral base that's perfect for adding bright colours to. I usually use the cheap supermarket own-brand stuff which works fine but if you want something extra luxurious, I recommend using Milky Bar chocolate for the best flavour.
Food colouring: In pink, purple and orange (or yellow). For best results, make sure to use gel food colouring. You'll only need a small amount to get vibrant colours, which will help to prevent the chocolate from clumping. Too much liquid will cause the chocolate to seize so if liquid food colouring is all you have, you can add a small amount of oil at the same time to help emulsify it.
Mini Eggs: You just can't have an Easter treat without some Mini Eggs! These add a lovely crunch and some extra colour to the bark. If you can't get your hands on Mini Eggs, any other small chocolate eggs or even colourful sweets like M&Ms will work great.
Easter sprinkles: These are not essential but adding a few tablespoons of sprinkles makes the bark extra 'Eastery'. I used Tesco's Easter Bunny & Carrot sprinkle mix.

Equipment

Saucepan and heatproof bowl: To create a double boiler. This is the best way to melt white chocolate as it's particularly prone to seizing. Make sure to keep the heat very low and stir gently.
8x8-inch tin: I like to use this tin size because it gives the bark a nice amount of thickness. You can use a slightly larger or slightly smaller tin if you like but I don't recommend using a flat baking tray as the chocolate will spread out too much and your bark will be super thin.
Baking paper: For easy removal. Cling film will also work.
Small bowls: To separate the chocolate into for colouring.
Utensils: You'll need a wooden spoon or spatula for stirring the chocolate as it melts, 3 teaspoons for colouring the chocolate, and a toothpick for swirling the chocolate colours together. You can break up the bark by hand but if you prefer not to, you'll also need a sharp knife to cut it.

How To Make Mini Egg Chocolate Bark For Easter

Step 1: Start by lining an 8x8-inch tin with baking paper. This size of tin will prevent your chocolate from spreading out too much and making it super thin.

Step 2: Next, break 400g of white chocolate into segments and place it into a heatproof bowl. Place the bowl over a small saucepan of boiling water on the stove to make a double boiler. Stir gently until the chocolate has fully melted then remove it from the heat.

Step 3: Divide your white chocolate into 3 separate bowls. Add a small amount of pink gel food colouring to one bowl, purple to the second, and orange to the third. Mix well until the colours are evenly distributed.

Step 4: Drop random spoonfuls of alternating colours of chocolate into the tin. Keep going until it's all used up.

spoonfuls of different coloured chocolate in lined tin

Step 5: Use a toothpick to swirl the colours together into a marbled pattern. Top with 100g Mini Eggs and a few tablespoons of Easter sprinkles.

different colours of chocolate swirled together in a tin

Step 6: Pop your Easter bark into the fridge for about 1 hour to set then cut or break it into shards and enjoy!

Top Tips

For extra texture, crush up some Mini Eggs and stir them through the chocolate before you put it in the tin.
I recommend using gel colours for the boldest colours but if you have to use liquid, you'll need to add a small amount of (vegetable or olive) oil to the chocolate at the same time to prevent it from seizing up. ¼ teaspoon per colour usually works fine.
Try to be mindful of where you place the Mini Eggs. They are quite difficult to break/cut through so it's best to leave a little bit of space in between them.

FAQs

How should Mini Egg bark be stored?

Once it's fully set, break or cut the bark into pieces and store it in an airtight container. It'll keep well in the fridge for at least 2 weeks but probably a lot longer!

Can I freeze this Easter chocolate bark?

Yes, you can freeze it for up to 3 months in an airtight container or wrap it tightly in clingfilm. To thaw, transfer it to the fridge and leave it overnight.

Can I use dark or milk chocolate instead of white chocolate?

Yes. You obviously won't be able to colour them but if you don't mind this then milk and/or dark chocolate will work perfectly fine. You could even do a blend of white and milk/dark if you like!

More Easter Egg recipes:

I hope you like this Easter Mini Egg bark. If you make it at home, please leave a comment and rating to let me know what you think. Enjoy!