easter bark



Is this not the prettiest Easter treat ever?

For those not familiar with the blog-to-behold that is Sweetapolita, this Easter bark I made is one hundred percent attributable to Rosie’s creative genius. Thinking I was being prepared, I purchased all of the ingredients for this bark in advance and then proceeded to leave the chocolate in my car while on a day shift. Now that we are getting into the full swing of Autumn, I underestimated the power of oh, just the entire day of hot sun beating down on my car and returned to find my Malteser bunnies no longer bunnies at all, and my blocks of chocolate to be an utter flaccid mess. Unfortunately the bunnies were beyond resuscitation, but my chocolate was revived easily enough and it all came together pleasingly to create the best looking treat ever. Given the fact that the boy has nibbled the remaining at all hours of the day (pre-breakfast bark, anyone?), I can attest that it tastes just as good as it looks.

Also – excuse the photo quality! I cut these pieces up before work (and even enjoyed the sunrise).




easter bark


  • 600g dark chocolate (I used a combination of 250g 50% Whittaker’s dark chocolate and 350g Nestle dark chocolate melts)
  • 2 cups puffed rice cereal
  • 100g white chocolate
  • 100g blue (my favourite) Wilton candy melts (alternatively you can colour the chocolate with a gel colour, or simply leave it white and use 200g white chocolate)
  • Treats, sprinkles, M&M’s, mini easter eggs … the choice is yours! I used pink sugar pearls, hundreds and thousands (rainbow sprinkles), vanilla milkshake M&M’s, mini Malteser bunnies, Cadbury mini eggs and Dairy milk eggs


  1. Line a baking or cookie tray with baking paper.
  2. Temper half of the dark chocolate (melting it such that it reaches a temperature that means when it solidifies again it stays glossy) by heating at ~800W power in 20 second bursts, stirring thoroughly after each interval. When the chocolate is nearly entirely melted and there are still a few solid bits, stop heating and continue to stir until it has gone entirely liquid. Stir through the puffed rice to coat, then spread across the baking tray as thinly as possible. Set aside to partially set for ~30 minutes (or watch the latest episode of the Mindy Project).
  3. Melt the remaining dark chocolate using the same tempering method, then spread to cover the puffed rice chocolate.
  4. Finally, temper the white chocolate/candy melts using the same method again. It should only take ~60 seconds. Pour the coloured chocolate on top of the dark in blobs and lines, then swirl through the a toothpick to create a marbled effect.
  5. The best part – decorate as your heart desires with the sprinkles and easter treats!
  6. Leave overnight or for at least 2 hours to set completely before using a sharp knife to cut into random sized pieces. I gifted mine in clear cellophane bags, making sure each bag had at least one of the Malteser bunnies.
Sharing is caringPin on Pinterest0Share on Facebook0Tweet about this on TwitterShare on LinkedIn0Share on Tumblr0


Leave a Reply