Chocolate Easter Bark with Mini Eggs And Pretzels
Sweet and salty combine in this decadent combination of chocolate bars, Cadbury Mini Eggs, Pretzels, and sprinkles. Easter candy never looked so good.
| Prep Time | Cook Time/Freeze Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 5 minutes/20 minutes | 20 | Beginner + |
Ingredients
Chocolate bars—I used dark, white, and milk chocolate in the recipe to give it that beautiful swirl. I used Lindt bars.
Cadbury Mini Eggs – the eggs give it a pop of color.
Easter sprinkles make it fun for the kids and give it that extra special flare!
Pro Tips
- Use high-quality chocolate because it melts smoothly and tastes better.
- Swirl the chocolate as soon as you take it out of the oven, as it hardens fairly fast. Then, place the candies on top so they will stick to the chocolate when it hardens.
- Use parchment paper underneath the chocolate to lift it easily after it hardens.
- Use your hands to break the chocolate, giving it a more rustic look.
- Using the base of candy bars, you can switch out the candy for different holidays, making this treat versatile!
Step-By-Step Instructions
Preheat the oven to 175 degrees. Place the chocolate bars on the cookie sheet lined with parchment paper. You might need to trim off a little on the sides to make the bars fit.
Bake the bars for 5 minutes in the preheated oven. Run a knife or toothpick through a small area to make sure the chocolate is melted. If not, add two minutes to your baking time.
Take a knife and swirl it through the chocolate to create the ribbons. Top with the Mini Eggs, pretzels, and sprinkles. Next, add it to the refrigerator for 30-45 minutes or the freezer for about 20-30 minutes.
After the chocolate has hardened, break it up into smaller pieces and keep it in Ziploc bags to keep it fresh. It can sit on the counter, but the chocolate will be a little soft. To keep it hard, keep the chocolate refrigerated.
Chocolate Easter Bark with Mini Eggs And Pretzels
Ingredients
- 2 – 4.4 ounce Lindt dark chocolate bars
- 2 – 4.4 ounce Lindt milk chocolate bars
- 2 – 4.4 ounce Lindt white chocolate bars
- 2 – 1.5 ounce Cadbury Mini Egg Chocolate Easter Candy Get extra bags if you like a lot of Mini Eggs
- 1 ounce Easter sprinkles
- handful pretzels
Instructions
- Preheat the oven to 175 degrees and line a 10" x 15" cookie sheet with parchment paper.
- Place all six bars on top. Rotate the bars to have different colors next to each other. (You might need to break off a little bit of the candy bars to make them all fit on the cookie sheet).
- Bake for 5 minutes or until the chocolate is melted. The bars will still hold their shape.
- Take it out of the oven and swirl a knife through the chocolate, creating a pattern.
- Sprinkle the Mini eggs, pretzels, and sprinkles all over. Refrigerate for 30-45 minutes or freeze for 20-30 minutes.
- Break into smaller pieces.
