White Chocolate St. Patrick’s Day Bark is an easy recipe for a fun and festive holiday treat. This version is made with creamy white chocolate, green candy melts, and plenty of shamrock sprinkles for a lucky touch. It’s a simple recipe that’s perfect to make with kids or package up as sweet St. Paddy’s Day gifts.
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Making white chocolate bark is a fun, easy recipe that lets you get really creative and maybe a little messy. My first candy bark recipe was Easter Bark and then I went on to create a few more holiday barks for Halloween, Christmas and now this lucky little White Chocolate St. Patrick’s Day Bark.
This recipe is as simple as melting the chocolate and colored candy melts and decorating anyway that you like. I use a variety of sprinkles for this recipe, but mint candy, green M&M’s or even crushed mint flavored Oreo cookies would all be great additions.
Holidays are always more fun with homemade treats, and this bark is such an easy way to celebrate. Wrap it up in clear bags tied with green ribbon and drop it off on a friend’s doorstep, bring it to a party or keep the whole batch for yourself!
Why This Recipe Works
This is actually a really quick and easy St. Patrick’s Day candy recipe to make. The hardest part is getting the chocolate and candy melts all melted at the same time, but I give you plenty of tips on how to do just that.
It’s a really fun recipe to make. Kids can easily help with the swirling and decorations too.
You can use any combination of candy and sprinkles that you like, but I do share exactly what I used for this recipe below.
You can make this recipe for yourself, your kids, or for a St. Patrick’s Day party. It also makes a great gift that you can easily package it in gift bags.
Ingredients and Equipment
- 24 ouncesWhite chocolate chips (or white chocolate baking bar, chopped)
- 3 ounces (about 1/2 cup) dark green candy melts You can often find these in craft stores or larger stores like Walmart and Target.)
- 3 ounces (about 1/2 cup) light green candy melts
- St. Patrick’s Day Sprinkles (Use any that you like. I found the sprinkles in the photo at Home Goods.)
- Silpat Mat or parchment paper
- While I use heat proof bowls over a pots of boiling water, you can also use a double boiler to melt the chocolate.
- Toothpicks for swirling (or a butter knife)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
How to Make White Chocolate Candy Bark
Prep!
It’s best to have everything that you need out and ready to go. Once the melted chocolate is spread out, you’ll need to move somewhat fast to get everything else onto it before it starts to set.
Create!
Line a large baking sheet with a Silpat Mat or parchment paper.
There are several ways that you can go about melting the chocolate and candy melts.
Use two pots of boiling water (one large and one small), 1 medium bowl and 2 small bowls. You will melt the white chocolate over the one larger pot and the candy melts over the smaller pot. You could also use one pot or a double boiler and melt each ingredient separately.
Chef’s Tip: the candy melts won’t set up nearly as quickly as the white chocolate so I recommend melting them first.
Pour the white chocolate chips into the medium heat-proof bowl or the top of a double boiler. Then, pour each of the candy melts into the smaller heat-proof bowls.
Fill each pot about 1/3 of the way full with water and bring to a boil. Set the white chocolate bowl over the large pot making sure that the bowl is not touching the water. Heat, stirring frequently, until melted and smooth. Meanwhile, place each bowl of candy melts over the smaller pot, stirring frequently, until melted and smooth. Repeat with the second bowl of candy melts.
Chef’s Tip: you can also melt the candy melts in the microwave. Start with 30 seconds on 50% power, then stir and continue heating and stirring 15 seconds at a time until melted and smooth.
Using a silicone spatula or offset spatula, spread the melted chocolate onto the Silpat or parchment paper lined baking sheet about 1/4-inch thick.
Drop spoonfuls of the melted candy melts over the top of the chocolate.
Use toothpicks to gently swirl the drops of candy melts into the white chocolate.
Sprinkle on the sprinkles.
Place the baking sheet in the refrigerator for 30 minutes, or until the chocolate is set. You can also allow it to set at room temperature for about 2 hours.
Use a knife to cut the bark into approximately 16 pieces, or smaller pieces, if desired.
Enjoy.
Tips and Techniques
- Candy melts won’t set up as quickly as the white chocolate so it is recommend to melt those first, if using just one pot.
- If you’re using bowls over pots of boiling water to melt the chocolate and candy melts, make sure that the bowls don’t touch the boiling water in the pot. You want the bowls to sit just above the water.
- Store leftover white chocolate bark in an airtight container at room temperature (below 70°F). It will keep for 2-3 weeks. You can also store it in an airtight container in the refrigerator, if necessary.
FAQ’S
Can I freeze white chocolate bark?
Yes, but wrap it tightly to prevent moisture buildup. Let it thaw in the refrigerator before bringing it to room temperature to avoid condensation.
What toppings work well for St. Patrick’s Day bark?
Shamrock sprinkles, green M&M’s, crushed mint candies, crushed mint Oreo’s, gold sanding sugar, pretzels or even Lucky Charms marshmallows are all fun options.
Is White Chocolate Really Chocolate?
White chocolate is actually not really chocolate. It’s primarily made from sugar, cocoa butter, and milk solids. It’s very sweet and often has vanilla flavor added to it.
More St. Patrick’s Day Recipes
add link to Irish cream cupcakes
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White Chocolate St. Patrick's Day Bark
Ingredients
- 24 ounces white chocolate chips (or white chocolate baking bar, chopped)
- 3 ounces dark green candy melts (about 1/2 cup)
- 3 ounces light green candy melts (about 1/2 cup)
- St. Patrick's Day Sprinkles (or other toppings, as desired)
Instructions
- Line a large baking sheet with a Silpat Mat or parchment paper.
- Use two pots of boiling water (one large and one small), 1 medium bowl and 2 small bowls. You will melt the white chocolate over the one larger pot and the candy melts over the smaller pot. You could also use one pot or a double boiler and melt each ingredient separately. See notes below for how to melt the candy melts in the microwave.24 ounces white chocolate chips, 3 ounces dark green candy melts, 3 ounces light green candy melts
- Pour the white chocolate chips into the medium heat-proof bowl or the top of a double boiler. Then, pour each of the candy melts into the smaller heat-proof bowls.
- Fill each pot about 1/3 of the way full with water and bring to a boil. Set the white chocolate bowl over the large pot making sure that the bowl is not touching the water. Heat, stirring frequently, until melted and smooth. Meanwhile, place each bowl of candy melts over the smaller pot, stirring frequently, until melted and smooth. Repeat with the second bowl of candy melts.
- Using a silicone spatula or offset spatula, spread the melted chocolate onto the Silpat or parchment paper lined baking sheet about 1/4-inch thick.
- Drop spoonfuls of the melted candy melts over the top of the chocolate.
- Use toothpicks or a butter knife to gently swirl the drops of candy melts into the white chocolate.
- Sprinkle on the sprinkles.St. Patrick's Day Sprinkles
- Place the baking sheet in the refrigerator for 30 minutes, or until the chocolate is set. You can also allow it to set at room temperature for about 2 hours.
- Use a knife to cut the bark into approximately 16 pieces, or smaller pieces, if desired.
Notes
- Candy melts won’t set up as quickly as the white chocolate so it is recommend to melt those first, if using just one pot.
- You can also melt the candy melts in the microwave. Start with 30 seconds on 50% power, then stir and continue heating and stirring 15 seconds at a time until melted and smooth.
- If you’re using bowls over pots of boiling water to melt the chocolate and candy melts, make sure that the bowls don’t touch the boiling water in the pot. You want the bowls to sit just above the water.
- Store leftover white chocolate bark in an airtight container at room temperature (below 70°F). It will keep for 2-3 weeks. You can also store it in an airtight container in the refrigerator, if necessary.
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