Melt the Chocolate: Start by melting the white chocolate gently in a microwave at 50% power, stirring every 15-20 seconds, or opt for a double boiler for even heating, until smooth.

Combine Ingredients: Allow the melted chocolate to cool slightly before carefully mixing in the mini marshmallows, ensuring they’re well coated for that delightful chewy texture.

Spread Mixture: Quickly spread the delightful mixture onto a baking sheet lined with parchment paper. Use a spatula to evenly distribute the chocolate and marshmallows for a smooth finish.

Add Toppings: While the mixture is still soft, press your decorative sprinkles into the surface so they stick and enhance the festive look of your Easter Marshmallow Bark.

Set and Cut: Allow the bark to cool completely at room temperature until it is firm to the touch. Once set, use a sharp knife to cut it into squares or irregular pieces based on your preference.