No-Bake Chocolate Bark with Mini Eggs and Toppings Recipe
Delicious and easy-to-make chocolate bark featuring a blend of semi-sweet and white chocolate, topped with chopped Cadbury mini eggs and optional fun toppings like Peeps, M&Ms, and sprinkles. Perfect for a festive treat or a sweet snack, this bark sets quickly in the fridge and is simple to customize with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Main Ingredients
- 12 ounces semi-sweet chocolate, chopped into small bits
- 8 ounces white baking chocolate, chopped into small bits
- 4 ounces Cadbury mini eggs, chopped (3 ounces used last time)
Optional Toppings
- Peeps
- M&Ms
- Sprinkles
Instructions
- Prepare the baking sheet: Line a small baking sheet (approximately 7” x 10”) with parchment paper to prevent the chocolate from sticking and for easy removal once set.
- Melt the semi-sweet chocolate: Place the chopped semi-sweet chocolate in a microwave-safe bowl or use a double boiler. If microwaving, heat in 30-second increments, stirring thoroughly between each until fully melted. Pour the melted chocolate onto the prepared baking sheet and spread as evenly as possible, no need to cover the entire sheet edge to edge.
- Melt the white chocolate: Melt the white baking chocolate using the same method as the semi-sweet chocolate. Once melted, pour it over the semi-sweet chocolate layer and spread to mostly cover or fully cover it. For clearer white chocolate lines, cool the semi-sweet chocolate in the fridge for 5-10 minutes before adding the white chocolate to avoid color blending.
- Add toppings: Immediately sprinkle chopped Cadbury mini eggs and any optional toppings like Peeps, M&Ms, or sprinkles over the top. Lightly press down the toppings to ensure they stick well to the melted chocolate layers.
- Chill to set: Place the baking sheet in the fridge and chill for about 25 minutes, or until the chocolate is fully set and firm to the touch.
- Cut the bark: Remove the parchment paper from the baking sheet and place it on a cutting board. Cut into desired shapes and sizes using a sharp knife.
- Store properly: Store the bark in a well-sealed container at room temperature (no warmer than 70ºF) for up to a week to 10 days. For longer storage, keep it in the refrigerator for a few weeks or freeze for several months.
Notes
- Use a silicone spatula or offset spatula to spread the chocolate evenly.
- Allowing the semi-sweet chocolate layer to cool briefly before adding white chocolate prevents colors from mixing.
- Customize toppings to your preference—nuts, dried fruit, or candy pieces all work well.
- Ensure the bark is completely set before cutting to avoid cracking.
- Store bark away from heat and humidity to maintain texture and appearance.
