No Bake Dark Chocolate Easter Bark with 4 Ingredients
This Easter Candy bark is an easy, festive treat made with melted chocolate and topped with colorful Easter candies. A simple no bake dessert that you can prep in advance to enjoy on its own or as part of an Easter egg hunt.
Pack alongside chocolate easter bunnies, jelly beans and your kid's favorite Easter chocolates for an unexpected sweet and crunchy treat. But remember, you do not have to be under 16 years of age to enjoy this one, adults can too!
If you love this simple dessert, you must try our Creme Egg Fudge and No Bake Mini Egg Cheesecakes.
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Ingredients
With just a quick trip to the grocery store, you will be ready to make this simple recipe.
See the recipe card below for the exact quantities of each ingredient.
- Chocolate Wafers: The base of the bark, creating a smooth, snappy chocolate layer.
- Mini Eggs: Add crunch, color, and classic Easter candy flavor.
- M&M's: Bring extra pops of color and sweetness.
- Easter Sprinkles: Optional, but fun for a festive finish.
To have the best experience making this recipe get yourself prepared by grabbing a 10x15" baking sheet, parchment paper, microwave-safe bowl, medium saucepan and an offset spatula.
Variations
- Different Chocolate: Switch up or use a mix of semi-sweet, milk chocolate or white chocolate.
- Easter Eggs Candy Swap: Use Easter chocolate bunnies on white chocolate for a contrast. Alternatively, use a different texture like gummy egg candies for a twist.
- Nutty Crunch: Add chopped almonds or pistachios for texture.
- Marbled Bark: Swirl two types of melted chocolate together before topping.
How to Make Easter Candy
Look at how simple this no bake treat is to make and enjoy.
Line a 10x15 baking sheet with parchment paper and set aside.
Add chocolate to a medium bowl and place over a saucepan with about 2 inches of water. Bring to a low boil stirring regularly once the chocolate starts to melt.
Once the chocolate is fully melted and smooth, carefully remove the bowl from the heat (I like it place it on a kitchen towel to dry off the bottom), then carefully pour on to the parchment paper and spread evenly.
Sprinkle with as much candy as desired, then chill in the fridge until set, about 30 minutes.
Chop or break apart and enjoy.
Hint: Melt chocolate slowly over gentle heat to avoid scorching.
Recipe Tips
- Candy Placement: Add toppings soon after spreading your chocolate so they stick in nicely. For treats that are lighter you can press in gently.
- Thickness: Spread the chocolate evenly for clean breaks once chilled.
- Setting: Let the bark fully set before breaking to avoid smudging.
- Easter Gifts: Package up a few pieces of bark in cello bags, tied with a name tag for a fun surprise.
Another recipe that's always a hit is our white chocolate Easter Bark.
More Easter Recipes
Storage Instructions
- Room Temperature: Store in an airtight container for up to 5 days. Place pieces of parchment between and ensure the area is cool so they do not sweat.
- Refrigerator: Keeps well chilled for up to 2 weeks in an airtight container.
- Freezer: Freeze in a freezer-safe bag for up to 2 months.
Serving Suggestions
- Easter Desserts: Carrot Cake, Easter Sugar Cookies, Crockpot Easter Candy Clusters, Cadbury Mini Egg Cookies or Easter Blondies.
Easter Bark Recipe FAQs
Yes. Dark, semi-sweet, milk, white chocolate or even a swirl all work well. Use your favorite.
Yes. It breaks into perfect gift-sized pieces for baskets or treat bags.
No, melting wafers are designed to set smoothly without tempering.
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Easter Candy
Equipment
- 10x15" Baking Sheet
- Parchment Paper
- Microwave Safe Bowl
- Medium Saucepan
- Offset Spatula
Ingredients
- 22 ounces chocolate wafers dark or semi-sweet
- mini eggs as desired
- M&M's as desired
- Easter sprinkles as desired
Instructions
- Line a 10x15 baking sheet with parchment paper and set aside.
- Add chocolate to a medium bowl and place over a saucepan with about 2 inches of water. Bring to a low boil stirring regularly once the chocolate starts to melt.
- Once the chocolate is fully melted and smooth, carefully remove the bowl from the heat (I like it place it on a kitchen towel to dry off the bottom), then carefully pour on to the parchment paper and spread evenly.
- Sprinkle with as much candy as desired, then chill in the fridge until set, about 30 minutes.
- Chop or break apart and enjoy.
Video
Notes
- Candy Placement: Add toppings soon after spreading your chocolate so they stick in nicely. For treats that are lighter you can press in gently.
- Thickness: Spread the chocolate evenly for clean breaks once chilled.
- Setting: Let the bark fully set before breaking to avoid smudging.
- Easter Gifts: Package up a few pieces of bark in cello bags, tied with a name tag for a fun surprise.
- Melt Slow: Gentle heat to avoids scorching the chocolate.
- Room Temperature: Store in an airtight container for up to 5 days. Place pieces of parchment between and ensure the area is cool so they do not sweat.
- Refrigerator: Keeps well chilled for up to 2 weeks in an airtight container.
- Freezer: Freeze in a freezer-safe bag for up to 2 months.
Nutrition
Your feedback means so much! Please take a moment to rate and review this recipe if you've tried it.
I love the dark chocolate. This recipe is delicious.
Dark is my favorite too! So happy you enjoy it, Jo!
When I make this I use all dark chocolate and it feels lighter, and guilt-free. It is such an easy recipe, and fun to play around with the toppings.