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White Chocolate Marshmallow Easter Bark Recipe

White Chocolate Marshmallow Easter Bark

yield: 8 SERVINGS

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

Ingredients

  • 3 cups of Easter colored Mini Marshmallows
  • 1 bag of White Chocolate Chips (12 oz.)
  • 1 tablespoon Coconut Oil or Shortening
  • Easter colored Sprinkles or small candy

Directions

1

Combine chocolate chips and coconut oil in a microwave safe bowl. Heat at 30 second intervals stirring in between each interval. It should take 90-120 seconds.

2

Once melted, stir in marshmallows. Line an 8.5x11 baking sheet with parchment paper and pour the mixture into pan. Press down to flatten it evenly.

3

Top with your choice of sprinkles.

4

Put it in fridge or freezer for 20-30 minutes. Take out and after it comes to room temperature, use metal Easter shaped cookie cutters or cut into squares.

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Hip2save easter bark treat recipe

Here’s a super easy and cute treat to make for Spring and/or Easter using melted white chocolate chips and Easter-colored marshmallows! Not a white chocolate lover? Consider using milk chocolate or dark chocolate chips for a delicious variation!

White Chocolate Marshmallow Easter Bark Hip2Save


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White Chocolate Marshmallow Easter Bark

yield: 8 SERVINGS

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

Easy microwavable white chocolate easter bark! This sweet treat is a bake free recipe!

Ingredients

  • 3 cups of Easter colored Mini Marshmallows
  • 1 bag of White Chocolate Chips (12 oz.)
  • 1 tablespoon Coconut Oil or Shortening
  • Easter colored Sprinkles or small candy

Directions

1

Combine chocolate chips and coconut oil in a microwave safe bowl. Heat at 30 second intervals stirring in between each interval. It should take 90-120 seconds.

2

Once melted, stir in marshmallows. Line an 8.5x11 baking sheet with parchment paper and pour the mixture into pan. Press down to flatten it evenly.

3

Top with your choice of sprinkles.

4

Put it in fridge or freezer for 20-30 minutes. Take out and after it comes to room temperature, use metal Easter shaped cookie cutters or cut into squares.

Brought to you by Hip2Save.

melted marshmallows for easter bark

These turned out so beautiful and my kids were excited to share them with their friends for a festive treat! Thanks to Butter with a Side of Bread for the recipe and inspiration!

Easter sweet treat recipe


Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.

Join The Discussion

Comments 9

  1. meg

    Looks yummy and so cute!

    • Lina (Hip's Modern Martha)

      Thanks!

  2. Colleen

    This looks so delicious! I think I know what I’m taking to my mom’s on Easter!! Thank you!

  3. Samantha

    Can I use regular vegetable oil in place of coconut oil? This looks fun for the kids but we don’t use coconut oil.

    • Lina (Hip's Modern Martha)

      Ya you could also use shortening..just something to help melt the chocolate evenly 🙂

  4. Kaylee

    Yummmm. These look so good!

  5. Tiffany

    Isn’t it hard to cut them into shapes after the chocolate is already hard?

    • Lina (Hip's Modern Martha)

      Spray the cookie cutter with some cooking spray if you have trouble. You have to use some muscle but it’s doable 🙂

      • Ann

        I would probably use cookie cutter shapes to cut out before it “completely hardens.” After removing from refrig., you might have to recut but at least it’s only partially cutting over the imprint and not all the way through.

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