A sweet white chocolate bark filled with peanut butter chunks, malted chocolate, caramel eggs, and crispy potato chips for a salty bite. It’s the perfect treat with a free printable for easy gifting!
Welcome to another Treat’s for Teachers post!
And Happy Friday! I hope you all have had a great week. I hope I am about to make your weekend just a little sweeter with today’s recipe.
I love white chocolate. Growing up I always thought regular chocolate was just too sweet and I usually avoided it. But white chocolate was another story. I LOVE it! During Christmas and Halloween, I would always make trades with my siblings for all their white chocolate or sour treats. I was happy to pawn off my snickers and hershey bars. I was ecstatic to find out that my husband was the exact same way. So now we are just a couple of grown kids who binge on white chocolate as frequently as possible. Matter of fact, my hubby just discovered this white chocolate raspberry truffle ice cream and I’ve been eating a big spoonful or two every night before bed. ←←← Now you know my dirty little secret.
So when Lauren (the blogger at A Teachable Teacher) and I started dreaming up our next Treat’s for Teacher’s post, I knew I just had to have some white chocolate! Lauren on the other hand is a devout chocolate lover. She just swoons over anything chocolate and she happens to make the BEST death by chocolate trifle! So just to be fair I included a little chocolate in the mix. The funny thing about me and chocolate is that if there is peanut butter involved I am ALL about it.
Let me introduce you to Easter bunny bark! It’s really something special. And easy. Like a prep time of 5 minutes easy. To me, that is a VERY good thing.
So let’s talk bark. Cheesy? I agree. Forgive me.
To start this bark off you’ll need about a pound of white chocolate candy coating or almond bark.. I like to use the almond bark because it melts so easily. Next just chop up your favorite pastel colored Easter candies. I used Reese’s Peanut Butter Eggs, Malted Robin Eggs, and Caramel Filled Chocolate Eggs. Oh, and those crunchy kettle potato chips because I just love sweet and salty. Once the almond bark has melted pour it into a foil lined baking pan and top with your favorite toppings. For an extra peanut butter punch you could put a few swirls directly into the white chocolate bark before topping it with candy. If you are allergic to peanuts or just don’t like peanut butter you could change up the toppings to any of your favorite candies.
- 1 lb. White Chocolate Candy Coating or Almond Bark
- ¼ Cup Reese's Chocolate Eggs, chopped
- ¼ Cup Chocolate Malt Balls, chopped
- ¼ Cup Caramel Filled Eggs, chopped (I used Nestle Crunch Eggs)
- ¼ Cup Kettle Chips, crushed (I used Cape Cod)
- Line an 8x8 pan with foil, making sure the foil overlaps on the sides. In a microwave safe bowl melt the white chocolate on medium power in 30 second intervals into melted and smooth. Pour the melted chocolate into the prepared pan and sprinkle with remaining toppings. Press the larger pieces of toppings gently into the white chocolate. Place in the refrigerator to firm up for 30 minutes to an hour. Break into chunks to serve. Store remaining pieces in an airtight container in a cool, dry area for up to 1 week.