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Easter Candy Bark

by Chris Salicrup


for 6 servings

  • 12 oz
    chocolate candy, leftover from Easter, coarsely chopped, or bittersweet chocolate chips (340 g)

Optional toppings

  • cadbury mini egg, chopped
  • marshmallow peep, chopped
  • whopper robin egg, crushed
  • graham cracker, crushed
  • fine sea salt, for sprinkling
    Calories 280
    Fat 11g
    Carbs 39g
    Fiber 1g
    Sugar 35g
    Protein 2g

Estimated values based on one serving size.



  1. Line a baking sheet with parchment paper.
  2. Place a large heatproof bowl over a medium pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Add the chopped chocolate to the bowl and stir until fully melted, about 5 minutes.
  3. Pour the melted chocolate mixture onto the baking sheet. Use a spatula to smooth the chocolate into an even layer about ¼-inch (6 mm) thick. Sprinkle the melted chocolate with your toppings of choice.
  4. Sprinkle with sea salt.
  5. Freeze until firm to the touch, at least 20 minutes.
  6. Break the bark into pieces and serve.
  7. Enjoy!




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