Easter Marshmallow White Chocolate Bark (Printable version)
Creamy white chocolate loaded with pastel marshmallows and candy decorations for a festive Easter dessert.
# What you need:
→ Chocolate Base
01 - 1 lb white chocolate, chopped or in chips
→ Marshmallow Layer
02 - 7 oz mini marshmallows, assorted pastel colors
→ Decorations
03 - 1.75 oz pastel-colored candy-coated chocolate eggs, roughly chopped
04 - 1.75 oz pastel sprinkles
# How To:
01 - Line a 9x13 inch baking sheet with parchment paper.
02 - Place white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each burst, until completely smooth and melted. Alternatively, melt over a double boiler using simmering water.
03 - Let the melted chocolate cool for 2 minutes, then gently fold in the mini marshmallows until evenly distributed.
04 - Pour the chocolate-marshmallow mixture onto the prepared baking sheet. Use a spatula to spread into an even layer approximately 1/2 inch thick.
05 - Sprinkle chopped candy eggs and pastel sprinkles over the surface, pressing lightly to adhere.
06 - Refrigerate for at least 1 hour until completely firm and set.
07 - Break or cut into irregular pieces and serve.
# Expert Advice:
01 -
- It comes together in under twenty minutes but looks like you spent all day planning it
- The combination of creamy white chocolate and fluffy marshmallows is dangerously addictive
02 -
- White chocolate seizes easily, so avoid getting even a drop of water in your melting bowl
- If the mixture feels too stiff to spread, warm it slightly for ten seconds
03 -
- Work quickly once the marshmallows are added, as they start to soften from the chocolate's warmth
- If your kitchen is particularly warm, refrigerate the baking sheet for five minutes before adding the final decorations