allergy-friendly Easter bark
This Easter bark is the perfect simple but adorable dessert to make for Spring. It is allergy-friendly, and can be modified based on what ingredients you have lying around your house.
Ingredients
- 1 cup gluten-free pretzels crushed
- 15 oz dairy-free chocolate I used Enjoy Life's Ricemilk chocolate minis
- 1/2 cup unsweetened coconut flakes
- pastel sprinkles
Instructions
- Line a small baking sheet with wax paper.
- Get out all of your bark toppings, and prepare them as necessary (crush up pretzels, etc)
- Place 3/4 of your chocolate in a microwave safe bowl, and microwave in 30 second intervals until fully melted, stirring often. Be careful not to burn the chocolate.
- Pour the melted chocolate onto the wax paper and spread into a moderately thin layer.
- Sprinkle the pretzels and coconut flakes onto the melted chocolate.
- Melt the other 1/4 of your chocolate with the same technique as before. Drizzle it as a top layer onto your bark.
- Add the colored sprinkles and any additional toppings.
- Cover and let set in the freezer for at least 2 hours.
- After the bark has set, break it up into bite-sized pieces and enjoy! (It should be stored in the fridge or freezer or else the chocolate will likely melt.)