Easter Chocolate Bark

Adapted from Anitasrecipes.com

  • 8 ozs pink vanilla flavor candy wafers
  • 8 ozs Baker's white chocolate baking squares
  • 2 ozs Easter candies
  • 1 oz Easter sprinkles
  • 1 oz sliced almonds, toasted
  • 1 oz pretzel sticks, broken in half
Easter Chocolate Bark
In a double boiler, melt both types of chocolate until smooth. Mix until well blended. Spread the chocolate mixture until it’s about ¼ inch thick evenly onto a baking sheet, lined with wax paper. Sprinkle evenly with candies, sprinkles, almonds, and pretzel sticks. Refrigerate for 30 minutes, or until chocolate is firm to the touch. Break into small pieces to serve. Note: The serving sizes will depend on how big you break into pieces.
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Posted: 4/6/2023
Rated by 0 users (0.00)
WW Points* : 1.23
35 servings
Nutrition Facts
Servings Per Recipe 35
Amount Per Serving
Calories 49
Calories from Fat 21 (42%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 18mg 1%
Potassium 0mg 0%
Total Carbohydrate5g 2%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.