Every-so-often I get hit with an insatiable sweet tooth. It seems to always pick up in intensity around Easter when my favorite Easter candies start hitting the shelves, the absolute favorite being Cadbury Cream Eggs (the British version because the American version is too sweet). Regardless, this year, to stave off me eating handfuls of Easter candy at a time, I decided to melt it all into a salty and sweet layer filled Easter Bark, that is the most beautiful bark you’ll ever lay taste buds on.
This bark is a great option if you want to get rid of any of your leftover candy laying around after the Easter holiday and repurpose it with minimal effort. This is essentially an “everything but the kitchen sink” bark recipe, and it all comes together in a sweet and salty snack that has just the right amount of crunch and crumble.
It starts with a layer of dark chocolate, then is topped with tons of Snack Factory salted pretzels, layered with white chocolate, then puffed rice cereal and every ounce of Easter candy that makes your heart spin.
I used mini Cadbury Eggs that we sliced in half so you could see the yolk, Easter Oreos, hard shell milk chocolate Cadbury eggs, colored sprinkles, white chocolate marshmallow M&M’s, and the secret ingredient, two huge pinches of salt drizzled across the top.
Each bite has exactly what you crave, crunchy, salty, sweet, savory, crumbly, chocolaty. It’s a flavor and texture explosion.
It’s already received rave reviews from everyone who I’ve pawned it off to. Trust me, you’ll have to do the same when you make this because you’ll find yourself devouring bite after bite if you keep it around too long!
This Easter Bark is a texture explore that takes you on a flavor adventure of sweet and salty treats! You'll have a hard time not eating it all yourself.
- 1 10 oz Bag Ghiradelli Dark Chocolate Wafers melted in a bowl according to package directions
- 1 10 oz Bag Ghiradelli White Chocolate Wafers melted in a bowl according to package directions
- 2 cups Snack Factory Salted Pretzels
- 2/3 cup Hard Shell Milk Chocolate Cadbury Eggs cracked into pieces
- 1/2 cup White Chocolate Marshamallow M&Ms
- 8 oreos crushed
- 1/2 cup plain puffed rice cereal
- 4 mini Cadbury Cream Eggs sliced in half
- 2 TBSP colorful sprinkles
- 2 TSP coarse salt
In two separate glass bowls, melt the dark chocolate wafers according to the package directions.
While the wafers are melting, line a cookie sheet with parchment paper.
Pour the dark chocoalte wafers as a base first, using a rubber spatula to make an 8 x 12 chocolate rectangle. Layer on the Snack Factory pretzels, over-lapping them so that all of the chocolate is covered.
Let the dark chocolate base and the pretzels set in the fridge for about 3-5 minutes while you melt the white chocolate wafers.
Pour the melted white chocolate over the pretzel base, and add your cracked hard shell cadbury eggs, white chocolate marshmallow M&M's, your oreos, puffed rice cereal and mini Cadbury Cream eggs.
Finish with a sprinkle of colorful sprinkles and coarse sea salt. Let cool in the fridge for at least 30 minutes before breaking.
To break, pick up the parchment paper on both sides and drop from about 6-8 inches back onto the cookie sheet. Repeat until bark is broken into as many desired pieces as you want.
This recipe is meant to be explored at user discretion. I do strongly suggest adding salt as a finishing touch! It helps pull together the entire snack without making it overly sweet.