Easter Bark

5 from 5 votes

This fun Easter bark recipe combines graham crackers, marshmallows, and chocolate with all of your favorite Easter candies for a deliciously fun Easter treat!

Prep Time15

Chill time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 166kcal

Author: Britni Vigil

Ingredients

12 large graham crackers
40 large marshmallows (or 300 grams mini marshmallows)
¼ cup unsalted butter (melted)
8 ounces Baker's semi-sweet chocolate (broken into small squares)
variety of Easter candy (jelly beans, Mini Eggs, sprinkles, Peeps, etc.)

Instructions

Line a 9.5" X 13" sheet with parchment paper then place the graham crackers in a single layer on the parchment paper. It's okay to trim the graham crackers to make them all fit flat.
12 large graham crackers
Place marshmallows in a large, microwave-safe bowl and pour the melted butter over them. Stir to coat the marshmallows then microwave for 30 seconds, stir. Repeat heating and stirring in 30 second intervals until marshmallows are completely melted.
40 large marshmallows, 1/4 cup unsalted butter
Spray a spatula with non-stick cooking spray then use it to spread the melted marshmallows evenly over the graham crackers.
Melt the chocolate in the microwave, stirring every 30 seconds, until it is melted and smooth.
8 ounces Baker's semi-sweet chocolate
Spread the melted chocolate evenly over the marshmallow layer with a spatula.
While the chocolate is still melted, press candies gently into the melted chocolate.
variety of Easter candy
Place pan in the refrigerator to chill for 30 minutes, or until the chocolate is hard.
Remove the pan from the refrigerator and use a sharp knife that has been coated in non-stick cooking spray to cut the bark into serving size pieces.

Notes

Store at room temperature for up to one week in an airtight container. If it’s warm inside, keep refrigerated so the chocolate doesn’t melt.

Make sure to use non-stick cooking spray on the spatula and your hands when dealing with the melted marshmallow. It can get really sticky and you don’t want it to pull up the graham crackers when stuck to your hands.

Mix it up! Try this same graham cracker bark base with other holidays and candies.

This chocolate bark can be frozen for up to three months. Cut the bark and place the pieces in a zipper top freezer safe bag. The bark still tastes delicious – just know that the appearance may not be the same.

Ingredient Notes:

Graham crackers – you’ll need either 12 full size graham crackers or 24 graham cracker squares.
Marshmallows – you can use either 40 regular marshmallows or one 10 oz bag of mini marshmallows.
Baking chocolate - you can use semi-sweet or any other variety you prefer. You can also use chocolate chips instead of the baking chocolate, you'll just want to add 1/4 tsp vegetable or coconut oil to the mix to make them spread smoothly.
Easter candies - you can use any that you want!

Nutrition Notes: the nutrition calculation for this recipe does not include the Easter candies on top since those can be different based on your preferences, size of the bark piece, etc.

Nutrition