I hope you all like easy recipes, because that’s all I have to offer these days. This one’s a real treat for you candy lovers. If you’re anticipating getting a lot of Easter candy, I highly recommend saving some to make this Easter Candy Bark. Or if you’re like me and you can’t walk past the candy aisle without grabbing a few bags of Easter sweets, then you should also make this bark. It’s easy as pie. I had to look up that expression because making pie is not easy. The expression refers to the eating of pie, not the making of pie. You learn something new everyday, people.

Easter Candy Bark Print Recipe Here

From: Dash Recipes

Makes: About 18 pieces

Ingredients

3 (1.55-ounce) bars Hershey’s Milk Chocolate Bars, unwrapped
3 (1.55-ounce) bars Hershey’s Cookies & Cream Bars, unwrapped
1 handful mini chocolate malted eggs
1 Tbsp pastel-colored sprinkles

Directions

1. Preheat the oven to 375°F. Line a baking sheet with waxed paper.

2. Lay the candy bars (alternating flavors) side-by-side on the prepared baking sheet. Place the baking sheet in the oven for 3 to 5 minutes, or just until the chocolate bars are melted. Remove the pan from the oven.

3. Use the tip of a skewer or knife to swirl the chocolates together. Press the eggs into the melted chocolate, scattering them all over. Sprinkle sprinkles on top too. Place the baking pan in the freezer for about 15 minutes (or until set). Use a knife to break apart the bark. Keep the bark in a covered container in the refrigerator or freezer until ready for munching.