Pastel Chocolate Bark Cadbury Eggs

My kitchen smelled like a pastel dream last Easter when my niece insisted we make something that looked like it belonged in a candy store window. We had white chocolate, colorful candy melts, and a bag of mini Cadbury eggs that seemed too pretty to eat, so naturally we decided to combine them into bark. The whole project took barely twenty minutes of active work, and watching the swirled colors come together felt like painting with chocolate instead of fussing over a complicated recipe.

I brought this bark to a neighborhood potluck where someone asked if I'd bought it from a specialty chocolatier, which honestly made my day. What they didn't know was I'd made it while multitasking, wearing an apron with coffee stains, and checking my phone between steps. That moment taught me that sometimes the most impressive things come from the simplest effort.

Ingredients

• White chocolate, chopped or chips (300 g): This is your creamy foundation, and using quality white chocolate makes a real difference in how smooth and luxurious the bark tastes.
• Pastel-colored candy melts (50 g): Pink, yellow, blue, and purple create that dreamy watercolor effect, and they melt even easier than regular chocolate.
• Mini Cadbury eggs, roughly chopped (120 g): These are the treasure hidden throughout each bite, adding sweetness and that signature Cadbury chocolate flavor.
• Pastel-colored sprinkles (2 tbsp): A sprinkle of these on top adds texture and keeps the Easter aesthetic going strong.
• Mini marshmallows, optional (30 g): If you want pockets of pillowy sweetness, these are your secret weapon.

Instructions

Prep your canvas:

Line a baking sheet with parchment paper so your chocolate bark has a smooth foundation and won't stick to anything. This is the only real setup you need.

Melt the white chocolate base:

Use the microwave in 30-second bursts, stirring between each round, until you have a smooth, glossy pool. This gentle approach keeps the chocolate from seizing up and turning grainy.

Melt your pastel colors separately:

Each candy melt color goes in its own small bowl so you can control where each hue lands on your bark. Follow the package instructions, but they typically melt faster than regular chocolate.

Spread and create the base layer:

Pour the melted white chocolate onto your parchment and use a spatula to spread it into a rough rectangle about half an inch thick. You're aiming for casual and organic here, not perfect.

Drizzle the pastel magic:

Pour streams of each colored candy melt across the white chocolate in random patterns, letting them flow naturally. Don't overthink it because randomness is what makes bark look beautiful.

Swirl for that marbled dream:

Grab a toothpick or skewer and gently drag it through the colors to create soft swirls and patterns. Work quickly but gently so you don't overwork the chocolate.

Top while still warm:

Immediately scatter your chopped Cadbury eggs, pastel sprinkles, and marshmallows across the surface. The warmth helps everything stick together naturally.

Press gently to set:

Use your fingers or the back of a spatula to press the toppings slightly into the chocolate so they really adhere. You want them secure but not buried.

Chill until firm:

Refrigerate for at least thirty minutes until the bark is completely set and snaps cleanly when you break it. You can even leave it in there longer if you're not ready to serve yet.

Break and enjoy:

Use a sharp knife or just break it into irregular shards with your hands. Irregular pieces always taste better anyway because there's more surface area for the eye to land on.

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My daughter brought a piece of this bark to school and her friend's parent asked for the recipe, not realizing a seven-year-old had basically made it. That moment when something simple becomes someone else's favorite thing is exactly why I keep making it.

Making It Your Own

While the pastel candy melts are perfect for Easter, I've made this with dark chocolate and forest green candy melts for winter, and it looked just as stunning on a holiday platter. You can swap in milk chocolate if you want something richer, or even use a combination of dark and white for a more sophisticated vibe. The beauty of bark is that you're really just limited by what toppings call to you.

Storage and Gifting

This bark keeps beautifully in an airtight container in the fridge for up to two weeks, which honestly makes it one of the best things to have on hand when someone stops by unexpectedly. I've layered pieces between parchment in a small box with a ribbon, and it instantly feels like a thoughtful homemade gift. The colors stay vibrant and pretty, so it's always impressive looking even days after you make it.

Perfect Pairings and Serving Moments

This bark works for Easter baskets, spring celebrations, or honestly just Tuesday afternoon when you want something that tastes like happiness. A light Moscato d'Asti pairs beautifully if you're serving this at a gathering, as the sweetness complements without competing. I've also paired it with strong coffee because the white chocolate sweetness mellows against that bitter edge.

• Break pieces into smaller shards if you're packing them as gifts so they travel without shattering.
• If your kitchen is warm, keep the bark in the fridge until the last moment before serving so it stays set.
• Make a double batch because the second batch always disappears faster than you expect.

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This bark is proof that the easiest recipes often become your most-requested ones, and honestly that's the best kind of kitchen win. Make it once and it'll probably become a seasonal tradition you actually look forward to.

Common Recipe Questions

→ How do I create the marbled effect?

Drizzle melted pastel candy melts over the white chocolate base and use a toothpick or skewer to gently swirl the colors together before setting.

→ Can I substitute the white chocolate?

Yes, dark or milk chocolate can be used for a richer flavor and different base profile.

→ How long should the bark chill?

Chill in the refrigerator for at least 30 minutes or until the chocolate is fully set and firm to the touch.

→ What storage method is best?

Store in an airtight container in the refrigerator for up to two weeks to maintain freshness and texture.

→ Are there any suggested add-ins for crunch?

Chopped nuts like pistachios or almonds can be added for extra crunch and complementary flavors.