Easter Chocolate Bark
As a children’s dietitian, I’m always looking for ways to help families facing fussy eating and food sensory challenges. Recipes like this Easter chocolate bark are fun, low-pressure, and packed with sensory appeal. It’s colourful, customisable, and a brilliant way to get your child involved in food without the pressure to eat.
Ingredients
- 600 grams chocolate (white, milk or dark — or a mix!)
Toppings of your choice: Mini eggs, Easter bunnies, Colourful sprinkles, Crushed biscuits, Dried fruit, Crushed rice cakes
Instructions
- Preheat your oven to 100°C (fan).
- Add your chocolate and place on a lined baking sheet.
- Melt in the oven for up to 7–10 minutes.
- Swirl the chocolate with a knife in both directions to create a marbled effect.
- Sprinkle on toppings — let your child choose and decorate!
- Place in the fridge for 1–2 hours until fully set.
- Break into chunks and enjoy together.
Notes
Make It Work for Other Holidays:
- Christmas: Use red and green sprinkles, crushed candy canes, or mini gingerbread men.
- Halloween: Add spooky eyes, orange/black sprinkles, or Halloween-shaped gummies.
- Valentine’s: Use pink and red decorations, heart-shaped sweets, or freeze-dried strawberries.
This treat is ideal for exploring textures, colours, and smells. Even if your child just touches or licks the bark, that’s progress!
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