Pastel Chocolate Bark Cadbury Eggs (Print Version)

A colorful chocolate bark with pastel candy melts and crunchy mini Cadbury eggs topped with sprinkles.

# What You'll Need:

→ Chocolate Base

01 - 10.6 oz white chocolate, chopped or white chocolate chips
02 - 1.8 oz pastel-colored candy melts (pink, yellow, blue, purple)

→ Toppings

03 - 4.2 oz mini Cadbury eggs, roughly chopped
04 - 2 tablespoons pastel-colored sprinkles
05 - 1.1 oz mini marshmallows (optional)

# How to Prepare:

01 - Line a baking sheet with parchment paper.
02 - Melt the white chocolate in a microwave-safe bowl in 30-second bursts, stirring between each interval, until completely smooth.
03 - In separate small bowls, melt each color of pastel candy melts according to package instructions.
04 - Pour the melted white chocolate onto the center of the lined baking sheet. Using a spatula, spread into a rough rectangle approximately 0.5 inches thick.
05 - Drizzle the melted pastel candy melts over the white chocolate in random patterns. Use a toothpick or skewer to gently swirl the colors together for a marbled effect.
06 - Immediately sprinkle the chopped mini Cadbury eggs, pastel sprinkles, and mini marshmallows (if using) evenly over the chocolate while it remains wet.
07 - Gently press toppings into the chocolate to ensure proper adhesion.
08 - Chill in the refrigerator for at least 30 minutes, or until fully set.
09 - Break or cut the bark into pieces and serve.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you were really done before your coffee got cold.
  • Those little pockets of melted Cadbury egg create these sweet surprises that feel luxurious without being fussy.
  • Kids can help with the toppings, and honestly, their chaotic sprinkle distribution makes it look even better.
02 -
  • Don't skip the full 30-minute chill time or the chocolate won't snap properly and your beautiful toppings might slide right off when you try to break it apart.
  • Those candy melts need to still be warm when you add toppings, so work faster than you think you need to. If it starts cooling and tightening up, the sprinkles won't stick as well.
03 -
  • Make this recipe the day before you need it so you're not rushing the chilling time and stressing about timing.
  • If your kitchen is warm, chill your baking sheet in the freezer for five minutes before spreading the chocolate, it gives you more working time before things set up.
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