This Easter bark recipe is a pretty pastel twist on classic saltine toffee made with white chocolate and topped with Easter M&Ms, mini eggs, and festive sprinkles.
Sure saltine toffee (aka crack candy) is popular during Christmas time, but who says the salty-sweet treat can’t be made for other holidays too?
That is where this white chocolate easter bark comes in.
The festive Easter treat is fun to make and even better to eat.
The buttery toffee combines with the sweet white chocolate for one incredibly tasty treat.
Plus, it is quick and easy to make with just a handful of simple ingredients.
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Saltine crackers–You will need about 40 crackers or one sleeve of saltines. Ritz crackers would work too.
- Butter–Use salted butter to help offset the sweetness.
- Light brown sugar–Combines with butter to make a delicious toffee.
- White chocolate chips–Use high-quality white chocolate chips or melting wafers for the best taste.
- Pink gel food coloring–Just a drop or two of pink gel food coloring will give the melted chocolate the perfect pink hue.
- Toppings–We used easter M&Ms, Mini Eggs, and sprinkles but feel free to switch it up with your favorite Easter candies.
How to Make this Easter Bark Recipe
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Preheat your oven to 400° F. Line a sheet pan with parchment paper or foil and coat with nonstick cooking spray. Fill the sheet with an even layer of saltine crackers; set aside.
Step 2: In a medium saucepan, melt butter over medium heat. Add the brown sugar and whisk until bubbly, then let simmer for 3-4 minutes. Pour the hot toffee mixture over your saltine crackers, as even as possible.
Step 3: Bake for 5 minutes, or until it begins to bubble.
Step 4: Meanwhile, divide the white chocolate into two bowls (1 cup in one bowl and 2 cups in the other) and take turns melting each one in the microwave. To melt, heat in 30-second increments, stirring after each, until smooth and melted. Once melted, add 2 drops of pink gel food coloring to the smaller portion and stir to mix well.
Step 5: Pour the melted chocolate over the crackers and spread into an even layer using a rubber spatula. Drop the pink chocolate on top by the spoonful and use a fork to swirl the colors together.
Step 6: Top with Easter candy and sprinkles.
Step 7: Chill in the refrigerator for at least 30 minutes. Once set, break your easter bark it into pieces and enjoy!
Store in an airtight container at room temperature for up to one week.
More Easy Easter Desserts
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- Preheat your oven to 400° F.
- Line a sheet pan with parchment paper or foil and coat with nonstick cooking spray. Fill the sheet with an even layer of saltine crackers; set aside.
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and whisk until bubbly, then let simmer for 3-4 minutes. Pour the mixture over your saltine crackers, as even as possible.
- Bake for 5 minutes, or until it begins to bubble.
- While the crackers are baking, add 2 cups of the white chocolate chips to a microwave-safe bowl and heat in 30-second increments, stirring well in between, until smooth and melted. In a separate bowl, repeat the process to melt the remaining 1 cup of chips. Once melted, add 2 drops of pink gel food coloring and stir to mix well.
- Once you remove the toffee from the oven, pour the white chocolate over the crackers as evenly as possible. Use a rubber spatula to gently spread the chocolate evenly across the crackers. Drop the pink chocolate on top by the spoonful and use a fork to swirl the colored chocolate throughout the white chocolate.
- Top with M&Ms, mini eggs, and sprinkles.
- Chill the candy bark for 30 minutes, or until set. Once set, break it into pieces and enjoy!
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.