Gluten-free easter chocolate bark broken into pieces and arranged on a small round plate. A cake lifter rests next to the plate. At the bake is a wire cooling rack lined with baking paper and more chocolate bark.

Looking for a colourful, but delicious way to use up extra Easter eggs? Our gluten-free Easter Chocolate Bark couldn’t be easier. Just melt, spread, decorate and set.

Easter Chocolate Bark

Recipe Cara Boatswain | Photograph by Brandee Meier
Our gluten-free Easter Chocolate Bark is a fun and colourful way to use up any extra Easter eggs (if there is such a thing)!
Prep Time 10 minutes
Cook Time 7 minutes
Course Dessert
Servings 12


  • 375 g gluten-free milk chocolate
  • 40 g copha
  • assorted gluten-free lollies and Easter eggs to decorate


  • Line a 23cm x 13cm baking tray with baking paper.
  • Melt the milk chocolate and copha in a small saucepan over medium heat, stirring occasionally until smooth. Pour into the lined baking tray and use a spatula to spread chocolate to the edges of the pan.
  • Sprinkle with gluten-free lollies and place gluten-free Easter eggs on top. Place in the refrigerator until firm.
  • Once the chocolate has set, remove from tray and break into pieces before serving.
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