Pastel Chocolate Bark Cadbury (Printer View)

A festive chocolate bark featuring pastel candy melts, mini Cadbury eggs, and sprinkles for a colorful delight.

# What you'll 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 - 4.2 oz mini Cadbury eggs, roughly chopped
04 - 2 tbsp pastel-colored sprinkles
05 - 1 oz mini marshmallows (optional)

# Method:

01 - Line a baking sheet with parchment paper.
02 - Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each burst, 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 and spread into a rough rectangle approximately 0.5 inch thick using a spatula.
05 - Drizzle the melted pastel candy melts over the white chocolate in random patterns and use a toothpick or skewer to gently swirl the colors together for a marbled appearance.
06 - Immediately sprinkle the chopped mini Cadbury eggs, pastel sprinkles, and mini marshmallows (if using) evenly over the chocolate while it remains wet.
07 - Gently press toppings into the chocolate to ensure proper adhesion.
08 - Refrigerate for at least 30 minutes until completely set.
09 - Break or cut the bark into pieces and serve.

# Expert Advice:

01 -
  • It tastes like Easter morning without requiring you to wake up at dawn or coordinate with anyone else.
  • Those mini Cadbury eggs add a surprise burst of sweetness that feels genuinely indulgent for something this easy to make.
02 -
  • Don't let your white chocolate get too hot or it'll break and look grainy instead of smooth, so those short microwave bursts really are non-negotiable.
  • The magic happens when you work quickly with the toppings because warm chocolate holds them better, so have everything chopped and ready before you start spreading.
03 -
  • If your candy melts seize up or get lumpy, a tiny bit of coconut oil stirred in can save them, and knowing this has rescued more than one Easter batch in my kitchen.
  • Use a marble or granite countertop as a natural cooling surface if your fridge is too crowded; the cool stone sets chocolate faster than air drying alone.
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