Unicorn Bark

by Sabrina Snyder

Last Update:

7 Comments

5 from 3 votes
12 Servings
Prep Time 5 minutes
Refrigerate 20 minutes
Total Time 25 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Unicorn Bark is a fun treat with sweet pastel colors and sprinkles. Perfect for birthday parties and easy to make with pretty marbled colors!

This easy Candy Recipe is wonderfully kid-friendly and great for special occasions. Often desserts like Peppermint Bark are made for Christmas, but this pastel bark is fitting for any time of year. 

Sabrina’s Unicorn Bark

This colorful treat is perfect for parties or to wrap up in gift bags and give them as an easy present. Sweet, pastel bark is made with purple, pink, and blue chocolate or almond bark marbled in a baking sheet. Then it’s all topped with fun, festive sprinkles. You can add as many decorations as you want to this celebratory treat.

Recipe Card

Dinner, then Dessert

Unicorn Bark Recipe

Unicorn Bark is a fun treat with sweet pastel colors and sprinkles. Perfect for birthday parties and easy to make with pretty marbled colors!
Yield 12 Servings
Prep Time 5 minutes
Total Time 25 minutes
Course Candy
Cuisine American
Author Sabrina Snyder
top down view of piece of Bark
PrintRate

Ingredients
 

  • 18 ounces white chocolate melting disks , or almond bark
  • 1/4 cup unicorn sprinkles
  • 2 drops pink food coloring
  • 2 drops blue food coloring
  • 3 drops purple food coloring

Instructions

  • Line a baking sheet with foil and spray with vegetable oil spray.
  • Add the white chocolate melting disks to the microwave for 1 minute and stir until smooth.
  • If not melted, add to microwave again in 15 second increments until melted, stirring in between each round.
  • Split the bark into four bowls evenly.
  • Add the food coloring to each bowl and leave one bowl uncolored.
  • Stir the colored white chocolate until well mixed.
  • Add each bowl of white chocolate to the pan, dotting spoonfuls of alternate colors near each other.
  • Using an offset spatula or butter knife, spread the colors together.
  • Top with unicorn sprinkles.
  • Refrigerate for 20 minutes or until white chocolate has hardened before breaking apart.

Nutrition

Calories: 243kcal | Carbohydrates: 28g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 38mg | Potassium: 122mg | Fiber: 0.1g | Sugar: 28g | Vitamin A: 13IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 0.1mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Table of Contents

Back to Table of Contents

About This Recipe

If you do make this treat for a Birthday party, serve it along with other fun, colorful desserts. Rainbow Cupcakes with Vanilla Cloud Frosting and M&M’s Stuffed Easy Vanilla Cupcakes are both great desserts for a kid’s party. You can also use Unicorn Bark as decorations for your birthday cake. After you’ve frosted your cake break apart the Unicorn Bark and place it over the cake for pastel decorations. 

Chef’s Note

Probably the most fun part of making the Unicorn Bark is adding the food coloring. Once the chocolate is separated you just add a few drops of food coloring and mix it in. This is an especially great part for kids to help out with, and enjoy making the beautiful colors. The only other steps are adding the three colors to your baking sheet, putting on sprinkles, and refrigerating. All the steps are fun and easy!

Decorating Ideas

Decorating the Unicorn Bark is one of the things that makes this recipe such a delight. There’s no limit to how many sprinkles you can put on. Try adding rainbow sprinkles, colored sanding sugar, or metallic sprinkles. Whatever sprinkles you can find, you can put on this bark! You can also drizzle some extra melted chocolate over the bark.

How to Store

  • Serve: You can keep Unicorn Bark at room temperature for up to 10 days. Keep it sealed in a plastic bag or other airtight container. It’s best kept in a cool, dry place so it doesn’t melt. 
  • Store: If you’re worried about your bark melting, wrap it up and store it in the fridge. It will keep well for up to 3 weeks. 
  • Freeze: You can freeze candy bark for up to a full year as long as it’s sealed. Put the pieces in a freezer bag separated by parchment paper for the best results.

Variations

  • Chocolate: Instead of just using white chocolate you can melt some dark or milk chocolate to put in. You could also just drizzle chocolate over the top of white chocolate bark.
  • Themes: The great thing about this simple white chocolate bark is that you can use different food coloring and decorations to make it match the occasion you make it for. Try using red and green food coloring for some Christmas Bark. You could do red, white, and blue for the 4th. Orange and yellow would make a cute combination for Halloween. 
  • Oreos: You can mix some Oreos into your Unicorn Bark. Break the Oreos apart and put them over the melted chocolate after adding it to the baking dish. Use Golden Oreos to match the pastel colors, or stick with classic chocolate if you prefer.
  • Nuts: For some extra crunch, mix some chopped nuts into the melted chocolate. Pecans, walnuts, almonds, or peanuts are all great options. 
  • Individual Molds: To make your Unicorn Bark into individual chocolate pieces, pick up some chocolate molds. Once the chocolate is melted and colored just pour it into the molds. Using a chocolate mold, you can shape this candy however you like!

Try these other Rainbow Treats!

Pastel Bark Pin collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments