Easter Malted Milk Ball Bark
Colorful Easter Malted Milk Ball Bark loaded with chocolate swirls, marshmallows, and pastel candy. Simple, sweet, no‑bake Easter treat.
Calories:
Ingredients
EASTER MALTED MILK BALL BARK RECIPE
- 1 cup dark chocolate bar chopped - Use a good‑quality bar so it melts smoothly and gives you that glossy, candy‑shop finish. Dark chocolate balances the sweetness of the malted milk balls and marshmallows.
- ½ cup white chocolate chopped - For the pretty swirl effect.
- 1 cup pastel malted milk balls halved or whole - Adds crunch, color, and that classic malt flavor.
- 1 cup mini marshmallows - Soft fluffy contrast to the crunchy candy.
- 2 –3 tablespoons pastel sprinkles -Optional but they make the bark look extra festive.
- optionals: I added some Hershey candy coated mini eggs as well
Instructions
Instructions How to Make Easter Malted Milk Ball Bark
- Line a baking sheet with parchment paper and set aside.
- Melt the dark chocolate in a microwave‑safe bowl in 20–30 second bursts, stirring until smooth.
- Stir in the mini marshmallows until they’re fully coated in the melted dark chocolate.
- Spread the chocolate‑marshmallow mixture onto the parchment paper in an even layer.
- Melt the white chocolate in a separate bowl using the same short bursts.
- Drizzle the melted white chocolate over the dark chocolate layer.
- Swirl gently with a toothpick or knife tip to create a marbled effect if you wish.
- Top with the malted milk balls (halved or whole), then add sprinkles.
- Let the bark set at room temperature or chill for 15–20 minutes until firm.
- Break into pieces and enjoy.