This easy-to-make Easter bark recipe is such a fun and festive way to satisfy your sweet tooth. With a smooth and velvety chocolate layer with white chocolate swirled throughout, this delicious treat is topped with a generous amount of Robin’s eggs, pretzels and pastel colored sprinkles. This Easter egg bark is such a easy way to put a tasty treat on the table for your Easter spread.

Sweet and Salty Combo

This easy Easter bark recipe is one my family’s favorite treats during Easter season. We all love the sweet and salty combo from the sweet chocolate and salty pretzels. And I love this recipe because it’s a no bake dessert recipe that only take a few minutes of hands-on time to make. After the big Easter meal with all of our family, I love serving a lighter dessert like this – something simple. It’s always impressive to set homemade chocolate bark on the table.

Easter Gift Idea

This fun Easter treat is also perfect for putting in your kids’ Easter baskets. You can pick out what kind of chocolate, sprinkles and candies are sprinkled on top of the chocolate meet your family’s dietary needs. If you are making this recipe after Easter, it’s a great way to use up any leftover Easter candy. While your family is going to love this recipe too, it’s a wonderful, sweet treat to give to your neighbors, teachers or the mailman.

Customization Ideas

The best part about this Easter bark recipe is that you can get as creativity as you want with a variety of customization options. After laying the chocolate base, you can add on your favorite Easter candies and sprinkles. This is a fun recipe to get the whole family involved in the decorating process. With just a few simple ingredients, you can create your own Easter bark that everyone is sure to love.

Simple Ingredients

Chocolate Chips – My favorite brand to use for this recipe is Enjoy Life, but you can use and dark chocolate chips, semi-sweet chocolate or milk chocolate chips that suit your dietary needs.
White Chocolate Chips – Enjoy Life recently came out with a dairy-free brand, and that is my preferred choice when making this recipe. However, any type of white candy melts or white chocolate bars will work.
Avocado Oil – To make the chocolate really smooth and pourable, I always like to add a couple of tablespoons of oil. For this recipe, I used avocado oil, but coconut oil is another solid choice. Adding oil also helps the chocolate from seizing up.
Gluten Free Pretzels – Snyder’s pretzels are my preferred brand, but you can use whichever kind you prefer. For a sweeter twist, gluten-free Oreo cookies or graham crackers would be delicious.
Robin Eggs – During Easter season, Trader Joe’s carries dye-free robin eggs. You can use any of your favorite Easter candies. If you are making this bark after Easter it’s a fun way to use up leftover easter candy. Dye-free jelly beans, mini marshmallows would be a fun substitution!
Sprinkles – To avoid food coloring, I used the multi-colored, dye-free sprinkles sold at Whole Foods. You can use any festive sprinkles that you like.

Melting Chocolate

There are two main methods to melt chocolate. Using the stove-top double boiler method and also the microwave. Either method works, and you can find a few tips and tricks on each below.

Double Boiler Method:

Put a few inches of water in the bottom of a saucepan. Place saucepan on the stove and bring to medium heat.
Being sure the bottom of the bowl does not touch the water, place a heatproof bowl on top of the saucepan. The heatproof bowl should be large enough to create a seal with the saucepan, which will trap the steam inside and gently melt the chocolate.
Add chocolate chips to the heatproof bowl along with 1-2 tablespoons of avocado or coconut oil.
Stir the chocolate and oil mixture every 30 seconds or so to ensure that the chocolate melts evenly and doesn’t overheat.
Once the chocolate comes to a velvety, smooth and pourable texture, remove from heat and use as desired.

Microwave Method:

Add chocolate chips and oil to a heatproof bowl and begin microwaving in 30-second intervals, stirring well between each interval. This helps to evenly distribute the heat and prevent the chocolate from burning.
Continue the melting and stirring process until chocolate is completely melted and smooth.
Once the chocolate is melted, use it as desired.

General Tips:

The amount of oil you add can be adjusted based on your preference and the type of chocolate you’re using. Start with 1 tablespoon and add more as needed to achieve the desired consistency.
Overheating the chocolate can cause the chocolate to thicken as it seizes up or burns. If the chocolate begins to thicken, gently reheat the chocolate using desired heating method. Add a little bit more oil if needed to re-achieve a smooth and pourable consistency.

Storage Instructions

Refrigerator: Once your Easter bark has set completely, break it into bite-sized pieces. Store in an airtight container. If you need to store in a second or third layer, place parchment paper between each layer to prevent it from sticking together. You can also store in a plastic bag. I find that the bark gets a little too soft if stored at room temperature. Keep in the refrigerator to keep the Easter bark hardened and fresh.

Freezer: You can store in the freezer using the exact same method as for the refrigerator. If you plan on long term storage, you should leave off the pretzels. These tend to have a stale taste after being frozen. The bark will keep in the freezer for up to 2 months.