Best Bites: Sweet and savory Easter treats

Hannah Kramer

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

Can't decide between sweet and savory this Easter weekend? We've got you covered. From chocolate pretzel bark to Rice Krispies cake, these colorful desserts will solve every craving. Topped with bright sprinkles and chocolate eggs, your Easter Sunday will be one to remember.

See the full recipes below!

For the chocolate bark:
Ingredients

  • 12 oz semi-sweet chocolate

  • 8 oz white chocolate

  • Toothpick

  • Mini pretzel sticks

  • Chocolate eggs

  • Rainbow sprinkles

Directions

  1. Melt chocolate.

  2. Spread 3/4 of chocolate over lined baking sheet.

  3. Melt white chocolate.

  4. Pour white chocolate over semi-sweet chocolate.

  5. Spoon the rest of semi-sweet chocolate over white chocolate.

  6. Swirl with toothpick

  7. Top with pretzel sticks.

  8. Add chocolate eggs.

  9. Sprinkle sprinkles.

  10. Refrigerate 45 minutes until set.

  11. Enjoy!

For the Rice Krispies cake:
Ingredients

  • 3 tbsp unsalted butter

  • 4 oz mini marshmallows

  • 1/3 tbsp vanilla extract

  • Food coloring of choice

  • Rice Krispies

  • White chocolate

  • Rainbow sprinkles/candy for topping

Directions

  1. Melt butter in pan.

  2. Add in marshmallows.

  3. Pour in vanilla extract.

  4. Add in food coloring.

  5. Add in cereal.

  6. Pour into greased bundt pan.

  7. Repeat twice with different colors.

  8. Invert.

  9. Melt white chocolate and drizzle on top.

  10. Top with candy!

  11. Enjoy!

More Best Bites episodes:
Best Bites: One-pot lasagna soup
Best Bites: Ham and cheese scones
Best Bites: Chicken parmesan sliders

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