Pastel Chocolate Bark Cadbury Eggs (Printable)

Colorful chocolate bark with pastel candy melts, crunchy Cadbury eggs, and sprinkles for festive Easter treats.

# What You Need:

→ Chocolate Base

01 - 10.5 oz white chocolate, chopped or white chocolate chips
02 - 1.75 oz pastel-colored candy melts (pink, yellow, blue, purple)

→ Toppings

03 - 4.25 oz mini Cadbury eggs, roughly chopped
04 - 2 tablespoons pastel-colored sprinkles
05 - 1 oz mini marshmallows (optional)

# Steps:

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 inch 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 is still wet.
07 - Gently press toppings into the chocolate to help them adhere properly.
08 - Chill in the refrigerator for at least 30 minutes, or until fully set and hardened.
09 - Break or cut the bark into pieces and serve.

# Expert Advice:

01 -
  • It looks like you spent hours decorating when you really just drizzled and walked away.
  • The contrast of melting white chocolate against crunchy candy shells is genuinely satisfying to bite into.
  • You can make it while chatting with someone in the kitchen—zero stress factor.
02 -
  • Don't let your white chocolate get above 110 degrees or it will separate and become grainy—the microwave method with short bursts is honestly the safest way to avoid this disaster.
  • Add your toppings while the chocolate is still visibly wet, not when it's just barely starting to set, or they'll slide around instead of staying put.
03 -
  • Use parchment paper instead of wax paper—wax paper is fine for storage but terrible for chocolate because it sticks and tears when you try to peel it away.
  • If your pastel candy melts seize or get thick, add just a tiny drop of coconut oil or vegetable oil, never water, because water is chocolate's enemy.
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