Sweet and Salty Easter Bark

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This No-Bake Sweet and Salty Easter Bark is layered with salty pretzels, crunchy cereal, and Easter candy! It’s an easy spring project to make with young kids (but adults love it too).

Easter Egg Crunch Bark on a sheet pan

In the midst of this strange time where everyone is staying at home, there’s a common theme I’m hearing from so many of you – baking! I’m trying my hand at a sourdough starter (I forgot to stir it the first time around, so had to start again) and baking lots of bread. Here on the site, popular baking recipes right now are 1-Hour Dinner Rolls (so light and buttery!), Semolina Yogurt Cake (a classic), Healthy Smash Cake (hooray for spring birthdays!), and the Best Chocolate Bundt Cake (seriously…the best).

pieces of Easter Egg Crunch Bark on a white table

But perhaps, like me, you’ve got young kids around and need a less-complicated baking project that will keep them (and you) occupied. Or perhaps you just want something sweet and salty to snack on while you’re working in your basement in the world’s most uncomfortable chair. Sweet and Salty Easter Bark is here for everyone!

putting toppings on Easter Egg Crunch Bark on a sheet pan

This Easter bark barely needs a recipe. We’ve made the same recipe for Halloween, and it’s always a lot of fun, only slightly messy, and lets the kids get creative without the need to measure ingredients or use the oven. You probably have most of what you need in the pantry, but see below for plenty of substitution ideas.

a young girl in a purple floral dress drizzles white chocolate over Easter Egg Crunch Bark

Ingredients for Sweet and Salty Easter Bark

  • Easter Candy – I have a serious soft spot for chocolate Cadbury Mini Eggs and they are great in this. Just crush them a bit before adding them to the bark so you get some in every bite. Lots of other Easter candy would work here though – pastel M&Ms (mini or regular) would be really fun. 
  • Vanilla Almond Bark – This inexpensive baking bark can be found in the baking aisle and holds all of the layers together. This is super easy to work with – just melt it in the microwave, stirring every 30 seconds once it melts. It comes in vanilla or chocolate flavor – either flavor works great. 
  • Pretzels – Pretzels make the salty base of this bark. I like to use pretzel sticks because it’s easier for the kids to spread them out in a single layer and they break apart easily when it’s time to break the bark apart to eat. Any shape pretzels will work just fine, so use whatever you have on-hand. 
  • Cereal – Just use any cereal you have in your pantry. We used Rice Chex because it has a sort of neutral flavor and lets the sweet and salty flavors in the other ingredients shine. But seriously, any cereal will work.
  • Sprinkles – Optional, but my kids love shaking sprinkles out over top for some extra flair. 😎
pretzels, chex cereal, mini Easter eggs, almond bark and sprinkles on a white table
overhead image of Cadbury mini eggs spilling out of a bag on a white table

And now, my soon-to-be six-year-olds will demonstrate how to make Sweet and Salty Easter Bark. Enter Molly and Clara….

Step 1: Crush Candy

If you’re using Cadbury Mini Eggs (my favorite for this recipe), you’ll need to break them into smaller pieces. Put the chocolate eggs in a sealed plastic bag and smash into pieces with a rolling pin or meat tenderizer. If you’re using a different type of candy, skip this step.

overhead image of mini Easter eggs in a large zippered bag with a rolling pin on a white table

Step 2: Pretzel Layer

Line a sheet pan with parchment or wax paper (this will make it much easier to remove the bark when you’re done). I use either one large sheet pan or these two smaller sheet pans so each of the girls can make their own batch.

Spread pretzels out in a single layer.

2 young girls spread Pretzels onto parchment lined sheet pans
drizzling Yogurt on pretzels on parchment lined sheet pans

Step 3: Almond Bark + Cereal Layer

Melt almond bark in the microwave, stirring every 30 seconds once it starts to melt. (Note: If you look closely at the photos, you’ll see that I put the bowl of melted almond bark inside a larger bowl that contains some warm tap water. This is not necessary, but will help the almond bark to stay melted longer if you have kids that you think might take their time making this.) 

Drizzle 1/2 of the melted almond bark over the pretzels.

Top with cereal.

sprinkling chex cereal onto pretzels and almond bark on sheet pans

Step 4: Almond Bark + Candy

Drizzle remaining melted almond bark over the cereal.

Top with candy and sprinkles (if using).

a young girl with a sheet pan of easter egg crunch bark on a white table, next to a bowl of melted almond bark
overhead image of Easter Egg Crunch Bark on a sheet pan on a white table
Easter Egg Crunch Bark on a sheet pan lined with parchment paper

Step 5: Refrigerate (15 minutes)

Refrigerate for about 15 minutes to let the bark cool. 

Step 6: Break Apart and Enjoy!

Break the almond bark apart. You may be able to do this with your hands, but you can also transfer the bark to a cutting board and use a knife to chop it into pieces. Part of the fun is that it will break into uneven pieces of different sizes. Enjoy!

Easter Egg Crunch Bark broken into large pieces on a white table
Easter Egg Crunch Bark, broken into large pieces on a white table

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Easter Egg Crunch Bark on a sheet pan
4.50 from 4 votes

Easter Egg Crunch Bark

This no-bake Easter Bark is layered with salty pretzels, crunchy cereal, sweet vanilla baking bark, and Easter candy. It’s an easy spring project to make with young kids (but adults will love it too).
Feel free to customize this bark with any type of cereal and any of your favorite Easter candy!
Prep: 15 minutes
Total: 20 minutes
Servings: 12

Equipment

  • Half Sheet Pan
  • Microwave Safe Mixing Bowl
  • Parchment Paper

Ingredients 

  • 2 cups Cadbury Mini Eggs (see note)
  • 24 ounces Vanilla Almond Bark
  • 8 ounces Pretzel Sticks
  • 6 cups Cereal (I used Rice Chex; see note)
  • 1/4 cup Sprinkles (optional)

Instructions 

  • Put Cadbury eggs in a sealed plastic bag and smash into pieces with a rolling pin or meat tenderizer. (Just do this enough to break apart the chocolate eggs into halves or quarters; if using a different type of candy, you can skip this step.)
  • Line a sheet pan with parchment or wax paper.
  • Place almond bark in a microwave-safe bowl and microwave on high until fully melted and smooth, stirring every 30 seconds once it starts to melt. (Note: When I’m making this with my kids, I place the bowl of melted almond bark inside a larger bowl that contains some warm tap water. This is not necessary, but will help the almond bark to stay melted for longer while you assemble everything.)
  • Spread pretzels out in a single layer on a sheet pan.
  • Use a spoon to drizzle about 1/2 of the melted almond bark over top of the pretzels so that every pretzel has a few lines of almond bark cutting across it.
  • Add cereal in a single layer. Drizzle with remaining melted almond bark.
  • Top with candy and sprinkles.
  • Transfer sheet pan to the refrigerator until bark is firm, 15 to 20 minutes.
  • Once firm, break the bark apart into pieces. (Part of the fun is that there will be some big and some smaller pieces.)
  • Store in a sealed container (in the fridge or at room temperature) for up to 5 days.

Notes

This recipe is completely adaptable. Use what you have on-hand. Any shape pretzels will work for the base. Any type of cereal is great in the cereal layer. Any type of candy will work on top (M&Ms are great!).

Nutrition

Calories: 474kcal | Carbohydrates: 75g | Protein: 4g | Fat: 17g | Saturated Fat: 17g | Sodium: 376mg | Potassium: 139mg | Fiber: 4g | Sugar: 47g | Vitamin A: 500IU | Calcium: 15mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 474
Keyword: Easter, easy snack, kid-friendly, make with kids, no-bake, sweet treats
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About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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