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Robin Egg Easter Bark

Delightful Robin Egg Easter Bark You Can Whip Up in Minutes

Make this vibrant Robin Egg Easter Bark in just 20 minutes for a festive sweet treat that everyone will love.
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Prep Time 20 minutes
Chilling Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bark
  • 1 cup Baby Blue Melting Chocolate Opt for high-quality for a smooth finish.
  • 1 cup Robin Egg Candy Substitute with similar bite-sized chocolates if unavailable.
  • 1 cup Easter Sprinkles Any cheerful sprinkles will brighten up your bark beautifully.
For the Cocoa “Paint”
  • 2 tablespoons Cocoa Powder Substitute with edible glitter for a different look if desired.
  • 4 tablespoons Water Mixed with cocoa powder to achieve a paint-like consistency.

Equipment

  • Microwave
  • Double boiler
  • Baking sheet
  • Offset Spatula
  • Basting Brush
  • small bowl

Method
 

Step-by-Step Instructions
  1. Melt the chocolate in a microwave-safe bowl or double boiler until smooth, about 1 to 2 minutes in total.
  2. Pour the melted chocolate onto a lined baking sheet and spread evenly to create a smooth layer, about 1/4 inch thick.
  3. Sprinkle robin egg candy and colorful Easter sprinkles over the warm chocolate layer and gently press them in.
  4. Chill in the freezer for about 10 minutes until the chocolate hardens and looks dull to the touch.
  5. Prepare the cocoa paint by mixing cocoa powder with water until smooth.
  6. Use a basting brush to flick the cocoa paint over the chocolate surface for an artistic splash effect.
  7. Return the decorated bark to the freezer for an additional 5 minutes.
  8. Once set, break the bark into irregular pieces for sharing.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 10mgPotassium: 50mgSugar: 15gCalcium: 1mgIron: 2mg

Notes

Store in an airtight container at room temperature for up to one week or refrigerate for two weeks.

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