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M&M® Easter Egg Chocolate Bark

 I can think of some Easter Bunny fans that would go ga-ga over this cute M&M® Easter Egg Chocolate Bark in their Easter Basket! Easy and fun to make and eat! 
Prep Time10 mins
Author: Kim Lange


  • M &M® Easter Egg Chocolate Bark
  • 1 pound white chocolate, good quality
  • Milk Chocolate M&M® Speckled Eggs
  • Peanut Butter M&M® Speckled Eggs
  • Sprinkles

For pretty swirl effect

  • Gel Food Color - Oil-based I used pink, purple and green
  • Need: 3 ramekins or small bowls for making the colored chocolate


  • This is an easy recipe, but here's a good tip: You should work fairly fast after the chocolate has melted. So, if the kiddies are helping out, move them along.  The chocolate will start to harden after a few minutes, so have everything ready to go before you start as far as ingredients, and utensils you are using.
  • Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.
  • Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.
  • Quickly add the remainder of the chopped chocolate to the bowl and stir briskly until melted and shiny. It's ok if there are a few small unmelted pieces.
  • Place 3 ramekins/bowls  and place about a 1/4 cup or a couple of dollops of chocolate in each one.  Add some gel using a toothpick to swirl into the chocolate and repeat with other colors and mix with chocolate well with a spoon quickly for the next steps.
  • Pour the remainder of the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
  • Start by picking a color and spooning it over the chocolate in random drizzles, then repeat with the other two.  Grab a tooth pick or end of a spoon handle and start swirling your pretty designs.
  • Add your M&M's® all over your chocolate, the follow with sprinkles.
  • Let the bark harden completely at room temperature, about 1 hour.
  • If you need to speed up the process, refrigerate for a few minutes. Don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature.
  • Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.


Make sure all your tools are dry when in contact with melting chocolate.