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–+ servings
Robin Egg Easter Bark

Delicious Robin Egg Easter Bark You Can Make in Minutes

This Robin Egg Easter Bark is a fun, no-bake dessert that combines vibrant chocolate and festive toppings, perfect for Easter celebrations.
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Prep Time 10 minutes
Chilling Time 10 minutes
Total Time 20 minutes
Servings: 12 pieces
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bark
  • 1 cup Baby Blue Melting Chocolate Feel free to substitute with white or dark chocolate for a different flavor.
  • 1 tbsp Water Used with cocoa powder to achieve the right consistency for the speckling effect.
For the Toppings
  • 1 cup Robin Egg Candy Can replace them with any small candies you prefer.
  • 1 cup Easter Sprinkles Any vibrant sprinkles can enhance the holiday flair.
  • 2 tbsp Cocoa Powder Mix with water to create the speckled effect.

Equipment

  • Double Boiler
  • Baking sheet
  • Parchment paper
  • offset spatula
  • basting brush

Method
 

Step-by-Step Instructions
  1. Melt the Baby Blue Melting Chocolate using a double boiler or microwave, heating in 30-second intervals until smooth and glossy, about 2 minutes total.
  2. Pour the melted chocolate onto a parchment-lined baking sheet and spread evenly to a thickness of about 1/4 inch.
  3. While the chocolate is still warm, sprinkle the robin egg candy and Easter sprinkles generously over the surface.
  4. Place the baking sheet in the freezer for about 10 minutes to allow the chocolate to set.
  5. Mix cocoa powder with a small amount of water until it reaches a paint-like consistency for the speckling effect.
  6. Flick the cocoa mixture over the chilled chocolate using a basting brush to create a speckled pattern.
  7. Break the bark into irregular pieces or squares and plate them for serving.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 15mgPotassium: 50mgFiber: 1gSugar: 14gCalcium: 2mgIron: 2mg

Notes

Store in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or freeze for up to 3 months.

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