Go Back

Robin Egg Easter Bark

A stunning, no-bake spring dessert featuring pale blue tinted white chocolate topped with speckled malted milk eggs, pastel sprinkles, and an authentic cocoa speckle effect.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Bark Base
  • 16 ounces white chocolate chips or candy melts
  • 2-3 drops blue candy coloring oil-based only
Toppings
  • 1.5 cups speckled malted milk eggs some whole, some halved
  • 3 tbsp pastel spring sprinkles
Speckle Effect
  • 1 tsp unsweetened cocoa powder
  • 1-2 tsp vanilla extract or water

Equipment

  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl
  • Offset spatula
  • Clean stiff-bristled brush

Method
 

  1. Line a large baking sheet with parchment paper. Chop some of the malted milk eggs in half.
  2. Place white chocolate in a microwave-safe bowl. Microwave on 50% power in 30-second increments, stirring vigorously after each, until smooth.
  3. Add oil-based blue candy coloring one drop at a time to the melted chocolate, stirring until you achieve a pale robin's egg blue color.
  4. Pour the blue chocolate onto the parchment paper and spread into an even 1/4-inch thick layer using an offset spatula.
  5. Immediately press the whole and halved malted milk eggs into the wet chocolate, then scatter the pastel sprinkles evenly across the surface.
  6. In a small bowl, mix cocoa powder and vanilla extract to create a thin paste. Dip a stiff brush into the paste and flick the bristles to splatter 'speckles' all over the bark.
  7. Refrigerate the bark for 30-45 minutes until completely firm.
  8. Remove from the fridge and use your hands to break the bark into irregular, jagged pieces. Serve or package for gifting.

Notes

Ensure you only use oil-based candy coloring. Regular water-based gel or liquid food coloring will cause the white chocolate to seize and ruin the batch. Store in an airtight container at room temperature for up to 2 weeks.