Easter Chocolate Bark

Melted chocolate hardened into crisp chocolate shards topped with nuts and white chocolate. Colorful chocolate sunflower seed drops look like little bunny eggs!  A decadent chocolate bark recipe to serve as Easter candy!

There is no greater love than the love of crisp savory chocolate thins melting in your mouth with each bite. In my opinion. We celebrate with chocolate, we cry with chocolate we even PMS with chocolate. And a lot of times that one little bite is all it takes to boost a little bit of happy endorphins in us. Even in my kids. Dark chocolate is packed with antioxidants and magnesium, so it must be good for us, right?

There is a formula for everything. Everything including food and what our bodies crave. For example, think about if you are craving ice cream. That ice cream craving might mean your body is really craving calcium. If craving carbs it might that your body needs more protein. And if you find yourself craving chocolate frequently, it might mean you might be low on magnesium (or just REALLY LOVE chocolate!..hehe). Well, I put it to the test. I have been craving chocolate and instead of eating this whole pan of delicious chocolate bark, I have been pumping my body with more magnesium through nut butters and my healthy chocolate chip muffins. No really, every time I seem to want chocolate – ALL THE TIME (you know you’ve been there too) – I grab a big scoop of cashew butter or almond butter and it soothes that craving. So instead of eating this entire pan of chocolate bark I am able to better control my craving and have a little piece for a sweet treat.

What I love about making chocolate bark is that it is super easy, makes a great gift, and you can break off as little or as big of a piece as you want. This is just a simple chocolate bark recipe with chocolate covered sunflower seeds from Trader Joe’s sprinkled on top. Fun for Easter! Or package your chocolate shards wrapped parchment paper displayed in pretty jars or cans for gifts.

4 Steps to a decadent chocolate bark recipe:

1. Melt dark chocolate or semisweet chocolate in a glass bowl in the microwave for about 30 seconds. Mix well until melted.
2. Drizzle chocolate onto a parchment paper lined baking pan. Spread to make a thin chocolate layer.
3. Add nuts, marshmallows or chocolate coated candy. Let cool in the refrigerator for about 10 minutes.
4. Melt white chocolate in a glass bowl in the microwave for about 30 seconds. Put in a quart size Zip-lock bag – seal and cut the corner slightly to allow chocolate to drizzle out. Make zigzag lines over dark chocolate and nuts to form a decorative pattern. Place chocolate bark in the refrigerator for 2 hours. Break apart. Store in container in a cool dry place.

Don’t these chocolate covered sunflower seeds look like little bunny eggs?! This chocolate bark recipe is the perfect  treat to serve to guests for Easter Brunch or to nibble on anytime you crave a bit of chocolate delight!

Print Pin

0 from 0 votes

Easter Chocolate Bark

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 12

Author Delightful Mom Food

Ingredients

• 8 ounces very good semisweet chocolate chips or dark chocolate chips
• 2 ounces white chocolate chips
• 1/2 cup chocolate covered sunflower seeds

Instructions

• Melt dark chocolate in a heatproof bowl set over a pan of simmering water. Or heat in the microwave for about 30 seconds.
• Meanwhile, line a sheet pan with parchment paper.
• Pour the melted chocolate over the paper and spread to form a rectangle. Sprinkle the chocolate covered sunflower seeds on top. Put in the refrigerator for about 10 minutes.
• Meanwhile, melt what chocolate in a heatproof bowl set over a pan of simmering water. Or heat in the microwave for about 30 seconds. Mix to melt chips. Pour into a quart size Zip-lock bag and snip the end slightly. Drizzle white chocolate in a zigzag pattern over the dark chocolate and seeds. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.

Happy Easter!!!

xo,
Danielle