Hands down, Easter has the best candy!  Well, at least in our humble opinion. The colors and different types and textures of the candies are versatile and attractive.

One way our family likes to eat Easter candy is by making a "bark." This recipe is simple and pretty enough to make for any special occasion this Spring. Make this festive dessert to serve for a wedding or baby shower, Easter dinner or just for a sweet snack.

Ingredients

• 1-12 ounce package of  semi-sweet chocolate chips
  
• 1-12 ounce package of white chocolate chips
  
• ¼  cup each of assorted Easter candies (robin eggs, pastel M&Ms, mini chocolate eggs, etc)
• ¼ cup of pretzels (salted)
• 1 cup of rice cereal

• large glass bowl
  
• large saucepan
  
• silicon spatulas
  
• silicon baking mat or parchment paper
  
• plastic zip baggie
  
• rolling pin
  
• large baking sheet

Melt the semi-sweet chocolate first. You can use a double boiler or microwave. Fill your saucepan halfway with water and bring to a light boil. Place a glass bowl on top of the pan and pour in the chocolate chips. Stir until completely melted. If using the microwave, stop and stir the chocolate every 20 seconds to prevent overheating.

Add in the 1 cup of rice cereal and mix until incorporated.

Pour onto a prepared baking sheet. Try to spread it out into a rectangle. Place the cookie sheet in the refrigerator to chill for 20 minutes until firm. While the chocolate sets up, melt the white chocolate in the double boiler. It’s fine to let it sit while the other chocolate layer is chilling. This will help keep the white chocolate layer from melting the bottom layer. 

Spread the white chocolate into an even layer on top of the chocolate crunch layer.

Decorate with candies and pretzel pieces.

Press the candies into the chocolate to make sure that they stick well. Let the bark set at room temperature in a cool, dry place for 30-45 minutes. If you are in a hurry, you can stick it in the refrigerator to help speed things up.

Once hardened, break into pieces as large or as small as you want. Store the bark in an airtight container at room temperature in a cool, dry place or in the refrigerator for up to 3 weeks. You can also freeze for up to 2 months.