Triple Chocolate Easter Bark
This Triple Chocolate Easter Bark is a show-stopping spring treat. Combining rich dark chocolate, creamy white chocolate, and naturally tart ruby chocolate, it’s layered with marshmallows and festive Easter candies for the perfect balance of texture and flavor.
Ingredients
1 (3.5-ounce) dark chocolate bar, roughly chopped
1 ½ cups fruity (or plain) mini marshmallows
2 (4-ounce) white chocolate bars, roughly chopped
2 (3.1-ounce) ruby chocolate bars, roughly chopped
¼ cup freeze-dried strawberries
¼ cup freeze-dried raspberries
¾ cup chocolate Easter egg candy
Instructions
1. Line a 9×13-inch pan with parchment paper and set aside.
2. In a double boiler or in the microwave, melt dark chocolate ⅔ of the way, stirring occasionally.
3. Place bowl onto a towel and stir until chocolate is completely melted.
4. Spread chocolate evenly into prepared pan, leaving a clean border around the edges.
5. Top evenly with marshmallows.
6. Chill for at least 10 minutes or until chocolate is set.
7. In a double boiler or in the microwave, melt white chocolate ⅔ of the way, stirring occasionally.
8. Place bowl onto a towel and stir until chocolate is completely melted.
9. In a double boiler or in the microwave, melt ruby chocolate ⅔ of the way, stirring occasionally.
10. Place bowl onto a towel and stir until chocolate is completely melted.
11. Drizzle white chocolate evenly over marshmallows and dark chocolate in pan.
12. Use a spoon to swirl ruby chocolate over the white chocolate.
13. Sprinkle evenly with freeze-dried strawberries and raspberries.
14. Top with Easter candy.
15. Chill until set, at least 15 minutes.
16. Transfer to a cutting board and cut into rough pieces.
17. Serve immediately or store until ready to serve.
Notes
Ensure your bowl and utensils are completely dry; even a drop of water can cause chocolate to seize.
For the best swirl, work quickly while both the white and ruby chocolates are still warm.
Use a sharp knife dipped in hot water (and wiped dry) for cleaner cuts.