Easter Krackle Bars

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Homemade Easter chocolate bars plus rice krispies equals the most amazing Easter Krackle Bars. These are way better than any Easter cookie bark! Who needs cookies when just chocolate will do. However, with that said make sure to use a really REALLY good brand of chocolate and white chocolate.

Easter is one of my favorite holidays, mostly for religious reasons but that doesn’t keep me from making some fun, cute, and spring-y desserts. I love the pinks, blues, and yellows in these photos. It just totally brightens my day and reminds me that spring is coming soon. {Okay…well, it’s already here in AZ, but for the rest of you…it’s coming soon. I promise!}

 Well, you know I have an obsession with rice krispies treats, don’t you? I had to do something with rice kripies with this fun silicon mold. They are just so good and super fun to work with. I haven’t had a Krackle candy bar in  a really long time and was actually sort of craving one, so I figured why not make my own.

Just so you know, my version is completely dairy free, gluten free, and vegan! However, you can just use regular chocolate, white chocolate, and traditional rice krispies. To make mine allergy friendly, here’s what I used:

dark chocolate | white chocolate | rice krispies

 Spring Bark Mold

I often use Trader Joe’s brand chocolate chips and I can find the GF rice krispies at wal-mart, but I have to order the white chocolate chips on Amazon.

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Easter Krackle Bars

Yield: 16

Prep Time: 1 hour

Total Time: 1 hour

These Easter Krackle bars are the perfect homemade candy to put into Easter baskets!

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Ingredients

• 2 cups dark chocolate pieces
• 1 1/2 cups white chocolate chips
• 1 cup rice krispies
• 3 tbls shortening, divided
• pinch salt
• food dye
• pastel or Easter sprinkles

Instructions

1. Lay out silicon Easter bark mold and add a generous amount of sprinkles. Some will stay on the top, but others will get mixed in a little bit.
2. In a microwave safe container, add white chocolate chips and 1 tbls shortening. Heat on high for 30 seconds and stir. Return to microwave in 15 second bursts, stirring each time until chocolate is melted and smooth.
3. Reserve about 1/2 cup of melted white chocolate and spoon the rest into the mold and smooth into all the crevices. Add a couple drops of dye (I used blue, but any spring color would be pretty). Drop colored chocolate into the mold and gently swirl it around with a fork or knife. Place mold in the freezer for 10 minutes to let this layer harden.
4. Meanwhile, melt the dark chocolate, 2 tbls shortening, and salt in the microwave just like the white chocolate. Once chocolate is melted and smooth stir in rice krispies. Remove mold from freezer and quickly add rice krispies layer and spread evenly over the white chocolate layer.
5. Return to freezer for about 30 minutes to let all the chocolate cool. Once it's totally chilled, twist the mold slightly to loosen the bar and turn over gently onto a cutting board. Use a large serrated knife to cut bars. Store bars in fridge to keep them from melting.

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