Every bite of this Easter chocolate cookie bark is a mouthful of nom nom flavour. A layer of milk chocolate mixed with crushed cookies is under a coat of white chocolate topped with mini chocolate eggs and fun sprinkles. This easy and delicious chocolate bark recipe is the perfect combination of crunchy and sweet. The bark is a great chocolatey snack and DIY foodie gift for spring and Easter. Kids will love it as an Easter basket stuffer. But enough bragging, let’s get to the recipe, shall we?
Easter Chocolate Cookie Bark
I enjoy coming with new spring treat recipes every year. Last year I made three cute Easter cookies, and before that, I prepared yummy chocolate fudge and these cute honey almond Easter nests. I know from past posts how much you enjoy seasonal chocolate bark recipes (just look here and here), so I was happy to create an Easter version. Good news, you most likely have all ingredients already at home, no need to shop for anything fancy or expensive. The recipe is quick, too, one hour and you should be good to indulge this scrumptious Easter chocolate cookie bark. The longest part is waiting for the chocolate layers to firm up. This candy bark is definitely on the thicker side because it’s stuffed with so many goodies.
The bottom layer consists of crunchy biscuits and silky milk chocolate. Yep, that simple.
So many types of chocolate are available these days that it can seem a little overwhelming to choose one. But there is no need to make this overly complicated, so simply pick a chocolate that you enjoy eating. I used milk chocolate in this recipe, plain or dark chocolate would work just as fine of course. In the past, I have used cooking (baking) and eating chocolate, as well as couverture for candy bark and always liked the results. If you use a chocolate bar, chopped it into small chunks to speed up the melting process, or work with chocolate chips instead.
Onto the cookie part. I think any dry, unfilled cookie would work. As there’s a lot of chocolate involved, I wouldn’t use overly sweet biscuits. I used digestive biscuits, but you can make the recipe with shortbread or graham crackers, too. A week ago, I made this recipe with a tart shell that didn’t want to come out of the tin and had to be removed in little bits.
The top layer of the candy bark is made with white chocolate and sweets. Here’s what you need to know:
As with milk chocolate, white chocolate comes in many variations. White candy melts are a good alternative. You can also up the fun and use a chocolate colour to give the white chocolate a pretty tint. I recently used matcha powder to give chocolate a pretty green hue.
Now comes the fun part: topping the chocolate bark with sweets! Really, you can choose any candy you like. As this chocolate treat is Easter or spring themed, I stuck with pastel-coloured sweets as a topping, including mini chocolate eggs, pink hundreds and thousands (nonpareils) that I had left from these chocolate cookies, and adorable sprinkle-covered chocolate disks. You can also use mini marshmallows, coloured sugar, or Easter Bunny M&M’s that are available in springtime.
Tips for making homemade Easter candy chocolate
Making Easter chocolate bark at home is EASY. Here a few tips that will help you to get yummy and pretty candy bark:
- In the recipe, I describe two methods to melt the chocolate: microwaving and melting in a double boiler. Regardless of which way you choose, it’s important to chop the chocolate first and melt it slowly and with low heat or power. For one, chocolate burns easily which happens when the microwave is set to high, or the chocolate is melted directly on the oven without a double boiler. Also, avoid getting any liquids into the chocolate while melting or it will seize and become unusable for this recipe (you can still eat it though).
- To achieve two distinct chocolate layers, pour spoonfuls of white chocolate over the milk chocolate mix. Then tap the tin (pan) on the countertop to spread the white chocolate out. Don’t use a spatula or fork to spread out the white chocolate as you will pick up milk chocolate from the bottom and mix the two layers. But if you want a marbled look, go for it!
- When adding the sweets, start with the larger pieces of candy such as mini Easter eggs or marshmallows. Allow the chocolate to set for a few minutes before adding tiny decorations because small sprinkles or coloured sugars will sink in as long as the chocolate is liquid.
- When breaking the chocolate into pieces, it’s easiest to break the chocolate in half first and from there in smaller portions. You can also use a sharp knife to cut the bark into squares.
- And finally, the chocolate cookie bark has to be stored in a cooler place as the chocolate will become soft or even melt if exposed to heat.
Packaging and gifting the homemade Easter chocolate cookie bark
Cookie chocolate bark is a cute homemade food gift for Easter and there are so many ways to package. Cut the chocolate bark into large bars, wrap in cellophane, attach a bow and gift them. Or make truffles by slicing the bark into small squares that you put into a pretty jar. Or break then into little pieces that you fill into cellophane bags and hand them out as little favours throughout the season. And don’t forget to grab a free copy of our magnolia gift tags, which are perfect for spring and mother’s day gifts. Oh, and make sure the bark is well chilled before filling it into a treat bag or you’ll have chocolate smears all over the bag.
Easter Chocolate Cookie Bark
Prep Time: 30 min
Chilling Time: 1 hr
Yields: 700 g / 1.5 lb candy bark
It would also be fun to swap the milk and white chocolate and have a white chocolate cookie layer at the bottom topped with a milk chocolate and candy layer.
- 200 g (7 oz / 1 1/8 cups) milk chocolate, chopped, or chocolate chips
- 100 g (1 cup) crushed biscuits (cookies)
- 400 g (14 oz / 2 1/4 cups) white chocolate, chopped, or chocolate chips
- mini chocolate eggs or Easter M&Ms
- sugar pearls
- hundreds and thousands (nonpareils)
- kitchen scale or measuring cups and spoons
- mixing bowl
- cake tin (pan)
- rubber spatula
- clingfilm (plastic/Saran wrap)
1) Prep work
Line the bottom and sides of a rectangular baking tin (pin) with a piece of clingfilm (plastic/Saran wrap). Make sure to let it overhang on all sides so you can easily take the chocolate cookie bark out of the tin (pan).
2) Melt the milk chocolate
You can either melt the chocolate in the microwave or a double boiler. Here is how to do it:
To melt the chocolate in a microwave, place it in a microwave-safe bowl or dish and heat on low to medium in 60 second-intervals. Stir between each interval and repeat this process until the chocolate has completely melted.
Double boiler method
To melt the chocolate in a double boiler, fill a saucepan 1/3 with water and bring to a mild simmer. Add the chocolate to a heatproof bowl and place on top of the pan. The water shouldn’t touch the bottom of the bowl and make sure the chocolate doesn’t come in contact with water, or it might seize and become unusable. Stir constantly until the chocolate is melted.
Tip: It’s important to melt the chocolate properly until no more solid chunks of chocolate are visible and be careful not to burn the chocolate to preserve its smooth texture.
3) Make the bottom layer
Break the cookies or digestive biscuits into chunks. Then mix the melted milk chocolate with the cookie bits until everything is well coated. Then transfer the mixture into the lined baking tin (pan) and use a rubber spatula to spread out into an even layer. Chill in the fridge for 30 minutes or until the chocolate is solid.
4) Create the top layer
Melt the white chocolate in the microwave or a double boiler as described in step 2). Spoon the melted white chocolate over the bottom layer. Gently tap the cake tin (pan) against the counter a couple of times, so the white chocolate disperses evenly. Then decorate the bark with mini Easter eggs, marshmallows, and sprinkles. Refrigerate until the chocolate has set, for about 30 minutes.
5) Serve the chocolate bark
Once the chocolate cookie bark has set, take it out of the fridge. Grab the overhanging clingfilm (plastic/Saran wrap) and lift the chocolate bark out of the baking tin (pan). Peel away the clingfilm (plastic/Saran wrap) and break the Easter chocolate bark into bite-sized pieces.
Storage & Shelf Life
Store the chocolate bark in an airtight container in a cool place, away from sunlight or heat sources. The chocolate bark can be kept for up to a month.
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