White Chocolate Easter Bark (Printable)

Pastel-studded white chocolate bark with chopped pistachios, chilled and broken into festive shards.

# What You'll Need:

→ Chocolate

01 - 17.6 oz high-quality white chocolate, chopped

→ Toppings

02 - 3.5 oz pastel candy-coated chocolate eggs, roughly chopped
03 - 2.1 oz (about 1/2 cup) shelled pistachios, roughly chopped
04 - 2 tablespoons pastel sprinkles (optional)

# How To Make It:

01 - Line a 9x13-inch baking sheet with parchment paper and set aside.
02 - Place chopped white chocolate in a heatproof bowl and set over a pan of barely simmering water, stirring until smooth; alternatively microwave in 20-second bursts, stirring between each, until fully melted.
03 - Pour melted white chocolate onto the prepared sheet and use a spatula to spread into an even rectangle about 1/4 inch thick.
04 - Immediately scatter chopped candy eggs and pistachios evenly over the warm chocolate; add sprinkles if using and press gently so toppings adhere.
05 - Refrigerate the tray for at least 45 minutes, or until the chocolate is completely firm.
06 - Once set, break into irregular shards or cut into pieces. Store in an airtight container at a cool room temperature or refrigerate if ambient temperature is warm.

# Expert Advice:

01 -
  • You get to choose how wild or elegant to go with your toppings—sprinkles, nuts, or just heaps of Easter eggs.
  • It’s impossibly quick, looks stunning, and disappears shockingly fast at any spring gathering.
02 -
  • If your melted chocolate seizes up or turns grainy, water might have snuck in—keep your bowl bone dry.
  • Sometimes I’ll sprinkle a tiny pinch of flaky sea salt right at the end, and it totally transforms the flavor.
03 -
  • Chop your toppings in advance and have them ready to scatter the moment the chocolate is poured out.
  • Use an offset spatula for an extra-smooth and even layer of chocolate—it really makes the bark look professional.
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