Gluten free Easter bark is one of those recipes which looks super impressive, but is actually SO easy to make! It’s the recipe to make with children, or to give as gifts as an alternative to Easter Eggs.
You can make it with a variety of toppings, but I’ve got a super swirly galaxy effect with my recipe!
I’ve already gone out using Mini Eggs in my gluten free Easter recipes, from my Mini Egg pancakes to my Mini Egg blondies. There is definitely a theme to my Easter content!
This Easter bark also uses Mini Eggs, but it works perfectly because their colourful, crisp shells make this super vibrant and lovely to look at.
It’s a really quick and fun thing to make and you can get as creative as you like.
What is Easter bark?
I made my Easter bark with white chocolate – I used the Green and Black’s one, but there are a fair few gluten free ones out there.
Just watch out for the super cheap supermarket ones as they tend to have ‘may contain’ warnings on them.
The best thing about using white chocolate is that you can use food colouring to make all different sort of beautiful swirls. It’s a bit like painting in chocolate!
All I added to the Easter bark after swirling it was some crushed mini eggs, and some white chocolate stars! Such a simple thing to make, which looks so fancy!
You can break it up and eat it, or why not wrap it in gift boxes as an Easter present for your friends?
Or if you’re feeling super inventive, you could break it into shards and put the shards on top of cupcakes!
In fact, writing this is making me want to try it myself – so stay tuned!
My gluten free Easter bark recipe
You’ll be blown away by how super easy this gluten free Easter bark recipe really is.
For mine I used purple and pink food colouring, but really you could use whichever colours you please!
I might have to make some more with different designs, what do you reckon!?
- 400 g white chocolate
- 80 g Mini Eggs
- 1 handful white chocolate star sprinkles
- 1 drop pink gel food colouring
- 1 drop purple gel food colouring
- Break up the white chocolate and place it in a bowl over a pan of hot water to melt, stirring occasionally. Meanwhile take an A4-sized baking tray and line it with baking paper. Set aside.
- Using a pestle and mortar, crush the Mini Eggs. You want them to still be a bit chunky! Then set aside.
- Add 2 tbsp each of the melted chocolate to separate bowls. In one bowl, add the pink colouring and mix well. In the other bowl, add the purple colouring and mix well.
- Pour the large portion of melted (uncoloured) white chocolate over the lined baking tray and spread to around half-a-centimeter thick with a palette knife or spatula.
- Next drizzle the pink and purple chocolate in swirls over the top. Using a knife, gently swirl so the colours marble together (not too much or they'll just mix into a grey colour!). Sprinkle the crushed Mini Eggs and chocolate stars on top. Set in the fridge for at least an hour then snap into pieces and enjoy!
Need more Easter baking inspiration?
If you’ve got the gluten free Easter baking vibe and you want to try some other recipes, here are a few to get you going!
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. If you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and finds!