Imperial Sugar
Imperial Sugar

Easter Candy Chocolate Bark


  • 12 ounces semisweet chocolate chips
  • 3 tablespoons Imperial Sugar Confectioners Powdered Sugar
  • 12 ounces white chocolate chips
  • 1 cup solid mini Easter egg candies, crushed
  • 1 cup malted milk Easter egg mini candies, crushed
  • Assorted colorful sprinkles
  • Gel food coloring, if desired


  1. Heat chocolate in microwave in 30 second increments, stirring after each heating.  Once semisweet chocolate has melted, stir in confectioners sugar.
  2. In a separate bowl, melt white chocolate at 20 second intervals until smooth.  Remove 3 tablespoons and tint with gel food coloring, if desired.
  3. Pour semisweet chocolate onto parchment or wax paper. Use a knife or back of a spoon to make an even layer. Top with white chocolate, spreading evenly.  Quickly add sprinkles and crushed egg candies to melted chocolate bark, pressing as needed.
  4. If desired, drizzle with colored white chocolate.  Allow to cool until set.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.