Three ingredients and no oven. White chocolate is melted in short bursts, spread into a thin slab and covered in pastel candy eggs and sprinkles while it is still fluid.
Half an hour in the refrigerator sets it hard enough to snap, and the slab breaks into about sixteen irregular pieces.
How to Make It
Sheet lined
Line a rimmed baking sheet with parchment paper.
White chocolate melted in bursts
Melt the white chocolate gently in a microwave-safe bowl in 20-second bursts, stirring between bursts, until smooth.
Spread a quarter-inch thick
Spread the melted chocolate into an even slab about 1/4 inch thick on the prepared sheet.
Candy and sprinkles pressed in
Scatter the pastel candy-coated mini eggs and sprinkles over the surface, pressing them lightly into the chocolate.
Chilled, then broken
Refrigerate for about 30 minutes, until firm, then break the slab into irregular pieces.
Three Moments That Decide the Snap
Bark goes wrong in melting and setting, not in mixing.
Melting
The chocolate pours in a smooth ribbon with no lumps.
Overheated or damp white chocolate turns thick and will not spread.
Spreading
The slab is an even 1/4 inch across the sheet.
Thin patches shatter into dust and thick ones will not snap.
After 30 minutes chilled
The slab lifts off the parchment in one firm piece.
That is when it breaks into clean shards instead of bending.
Ingredient Notes
- White chocolate
- A pound, finely chopped so it melts evenly in short bursts.
- Pastel candy-coated mini chocolate eggs
- Three-quarters of a cup, scattered while the slab is still soft.
- Pastel sprinkles
- Two tablespoons, for the speckled finish.
Why This Recipe Works
- Melting in 20-second bursts with a stir between each keeps the white chocolate below the point where it turns grainy.
- A quarter-inch slab is thick enough to hold the candy and thin enough to snap cleanly.
- Pressing the eggs in lightly while the chocolate is soft locks them in place as it sets.
Success Tips
- Dry the bowl and spatula thoroughly; a drop of water is what makes melting white chocolate turn thick and grainy.
- Work quickly once the slab is spread, because the candy will not stick once the surface starts to set.
- Break the chilled slab by hand into irregular shards rather than cutting it into neat squares.
Serving Ideas
Pile the shards on a pale plate so the pastel eggs and sprinkles show against the white chocolate.
Storage and Reheating
Refrigerate
Keep the pieces cool and dry in a covered container; warmth softens the slab and dulls the candy shells.
Frequently Asked Questions
Can I use milk or dark chocolate?
The slab is white chocolate, which is what gives the pale base under the pastel candy.
How long until it can be broken?
About 30 minutes in the refrigerator, until the slab is firm.
