Peeps White Chocolate Easter Bark

This Peeps Easter Bark recipe is the perfect festive treat to serve up this Easter. It is pretty, tastes great and your co-workers will thank you!

This post may contain affiliate links. See my disclosure policy for more info.

Peeps Easter Bark

This Peeps White Chocolate Easter Bark is a fun and decorative way to enjoy your Easter candy. Bright, colorful and delicious, the Peeps Bark is very simple to make and is a fun treat for gift giving or simply to enjoy yourself. This Peeps Easter Bark recipe is the perfect festive treat to serve up this Easter. It is pretty, tastes great and your co-workers will thank you!

Peeps White Chocolate Bark Ingredients 

• 1 12 oz. bag of each of the following
• Ghirardelli white chocolate melting wafers 
• blue candy melts
• yellow candy melts
• pink candy melts
• purple candy melts
• wax paper
• 8x8 cookie sheet
• 2 small pots or double boiler
• disposable piping bags
• Optional: Wooden Skewer
• Peeps
• Easter sprinkles

 

 

How to Make White Chocolate Easter Bark 

1. Using the small pots or double boiler, pour 3 cups of cold water into one of the pots and place on the stove on high heat.

 

2. Once the water starts to boil, place the second pot on top with the white chocolate wafers in the pot.

 

3. While the chocolate is melting, tear off a sheet of wax paper and lay it on the cookie sheet. 

 

4. Mix the chocolate with a spoon and once it is melted pour the chocolate on the cookie sheet.

 

5. In the same pot, add the yellow candy melts and melt, once melted, pour in a bowl.

 

6. Repeat previous step with the blue, pink, and purple candy melts.

 

7. Pour the four colors into their own disposable piping bags. 

 

8. Cut the tips off the bags.

 

9. Pipe thick lines across the white layer and once lines have been added, take a wooden skewer, or butter knife and pull through the candy melt to create a 'winged' design on the bark.

 

11. Place back into the fridge for another 20 minutes before pulling out and breaking into pieces.

 

 

12. Enjoy!