Easter Egg Pretzel Chocolate Swirl Bark

By nanapuddin

Easter Egg Pretzel Chocolate Swirl Bark is a simple, festive, spring treat featuring two kinds of chocolate swirled together and topped with mini chocolate eggs, pretzels, and pastel sprinkles!

Ingredients

• 12 ounces semi-sweet chocolate chips
• 8 ounces white chocolate baking bars (such as Baker's)
• 1 cup mini chocolate eggs with hard sugar shells (such as Cadbury)
• 1/2 cup salted pretzel sticks
• Pastel/springtime/Easter sprinkles

Details

Adapted from fivehearthome.com

Preparation

Step 1

But seriously, who doesn’t adore chocolate candy bark? It’s super easy to make. It’s highly customizable to just about every holiday and season (that I shared a few Valentine’s Days ago. That’s because today’s recipe follows the same basic formula — melted semi-sweet chocolate chips and melted white chocolate baking bars layered and swirled together to form a base for an attractive variety of sweet and salty toppings. But today I swapped out the freeze-dried strawberries for mini chocolate eggs with hard sugar shells (

). And instead of simple white sprinkles, I accented those cute pastel eggs with a shower of pastel sprinkles.

They are going to scarf down their treat with nary a thought for pretzel placement or sprinkle color coordination.

Speaking of the pretzels, though, I think they totally make this bark. Chocolate bark is soooo, well,

Pour semi-sweet chocolate chips in one microwave-safe bowl. Chop white chocolate baking bar into small pieces and place in another microwave-safe bowl. Microwave semi-sweet chocolate chips for 1 minute; stir chocolate well. Microwave for another 30 seconds; stir until chocolate is smooth. (If necessary, microwave in additional 15-second increments, stirring between each one, until chocolate is completely melted and smooth.)

Melt white chocolate by repeating the above process, but microwave for only 15 seconds after the initial 1 minute since white chocolate melts more quickly than regular chocolate.

Spread about 3/4 of the melted semi-sweet chocolate in a thin layer onto prepared baking sheet, forming a rough rectangle that measures about 9- by 12-inches. Dollop the melted white chocolate on top. Spoon the remaining semi-sweet chocolate onto the centers of the white chocolate dollops. Use a toothpick to swirl the semi-sweet and white chocolates together.

Refrigerate until chocolate is set, about 45 minutes. Slide wax/parchment paper onto a cutting board and cut bark into pieces. Serve immediately or store in a tightly-sealed container in the refrigerator.

The semi-sweet and white chocolates need to be melted and ready to go at about the same time, so I like to alternate them in the microwave (heat semi-sweet bowl for 1 minute, stir; exchange bowls and heat white chocolate bowl for 1 minute, stir; exchange bowls again and heat semi-sweet for 30 seconds, stir; then white chocolate again, and repeat until both bowls of chocolate are melted and smooth).

Alternatively, you may melt the chocolates simultaneously in two double-broilers on the stove.

You may use white chocolate chips instead of baking bars. Just be careful to heat in short increments and stir frequently, stopping when white chocolate is just melted and smooth.

You may break this bark into chunks if you wish. However, if you prefer to cut it into neat pieces, I find that making it on a rimless cookie sheet allows me to easily slide the wax/parchment paper directly onto a cutting board for cutting. If you do use a rimless baking sheet, just be sure to hold on to the wax/parchment paper as you transfer the bark between the counter and the fridge, or the whole thing might slide to the floor!

http://fivehearthome.com ~ All recipes and images on Five Heart Home are copyright protected. Please do not use without my permission. If you would like to feature this recipe, please rewrite the directions in your own words and give proper attribution by linking back to this blog.

Whole Wheat Lemon Poppy Seed Pancakes

Make Your Own Mixes & Kitchen Staples