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easter bark
Sarah Erickson

Easy Gluten Free Easter Bark Recipe with White Chocolate

This is such a sweet and salty combo and a festive treat to take to your next Easter event!
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Prep Time 10 minutes
Setting Time 30 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1-12 ounce package chocolate chips
  • 1-12 ounce package white chocolate chips
  • 1/4 cup avocado oil divided
  • 1 1/2 cups gluten free pretzels roughly chopped.
  • 1 cup robin eggs
  • 1/3 cup pastel sprinkles

Method
 

  1. Using a double boiler, melt chocolate chips and 2 TBS oil. In a separate bowl, melt white chocolate chips and 2 TBS oil.
  2. Line a baking sheet with parchment paper. Pour melted chocolate on parchment-lined baking sheet. Use a rubber spatula to spread out cholate in a thin layer.
  3. Pour melted white chocolate over the chocolate in a repeating S-pattern. With a butter knife, swirl the chocolate back and forth until desired swirl pattern is achieved.
  4. Sprinkle gluten free pretzels on top while evenly distributing. Repeat with Jordan almonds and sprinkles.
  5. Refrigerate or freeze until full set. Break into desired-size pieces using your hands or a sharp knife.

Notes

Equipment: 
9x13 baking sheet or cookie sheet
parchment paper or wax paper