01 - Line a 9x13 inch baking sheet with parchment paper to prevent sticking.
02 - Place white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each burst, until completely smooth. Alternatively, melt over a double boiler using simmering water.
03 - Let the melted chocolate cool for 2 minutes, then gently fold in the mini marshmallows until evenly distributed.
04 - Pour the chocolate-marshmallow mixture onto the prepared baking sheet. Use a spatula to spread into an even layer approximately 1/2 inch thick.
05 - Sprinkle the chopped candy eggs and pastel sprinkles evenly over the surface, pressing lightly to ensure they adhere.
06 - Refrigerate the bark for at least 1 hour until completely firm and set.
07 - Break or cut the bark into irregular pieces and serve immediately or store for later.