Easter Biscoff Bark Recipe

I love Easter! It really is my favorite holiday since it’s a time devoted to celebrating the resurrection of Jesus Christ.  I get so excited thinking about what Jesus did for all of us! But do you know what else gets me excited about Easter??

CANDY!

Yes, Easter is the time of year that all my favorite candies start lining up on the shelves.  I am a big lover of Cadbury eggs, Peeps and Robin Eggs.  Not only do I have a huge sweet tooth and generally love eating these sweets, but I have good memories about them, too.  My great-grandmother used to buy me packages of Cadbury eggs since she knew I loved them so much. She’d buy me a couple so I could put some in the freezer and enjoy them later on, past the Easter holiday.  Whenever I open a package of Robin Eggs, I always think of the year my mother and I sorted through a bag to find the whitest egg we could find.  We put it in my sister’s parakeet cage to trick her into thinking she’d laid an egg.  It didn’t work, of course, but we sure had fun eating all the eggs with spots on them!

What memories do you have about Easter candy growing up?

Since I’d never made a bark recipe before, this year I decided to give one a try.  I came up with this recipe for Easter Biscoff Bark, and I think you’re going to love it!  I was inspired when I was shopping for peanut butter recently and spied the Biscoff Cookie Spread.  I love Biscoff cookies (thanks to Delta Airlines for getting me hooked on these in-flight goodies!) and decided to pair the taste with vanilla and chocolate to create a one-of-a-kind bark recipe. I must say that the result is simply delicious, and your taste buds are going to thank you for this amazing treat!

Here is what you will need for this recipe:

• 1 Package of Whoppers Mini Robin Eggs
• 1/2 Cup of Biscoff Spread
• 24 Vanilla Sandwich Cookies
• 24 oz. Vanilla Almond Bark
• Easter Sprinkles

Instructions:

1. Line a 9X13 cake pan with waxed paper.
2. Melt 12 oz. of the almond bark in the microwave for 90 seconds. Add the Biscoff spread to the melted almond bark and stir until well mixed.
3. Pour the melted mixture into the lined pan and spread evenly.
4. Add a layer of cookies on top of the mixture, gently pressing them into place.
5. Melt the remaining almond bark in the microwave for 90 seconds. Stir in 1 cup of Mini Robin Eggs. Pour gently over the layer of cookies, using a spoon to spread the mixture evenly.
6. Quickly pour 1 cup of Mini Robin Eggs on top, pressing them gently into the almond bark to make sure they stick.
7. Add sprinkles to the top layer. Let cool.
8. Once the bark is cool and set, remove the candy from the cake pan by gently lifting the wax paper. Break the bark into small pieces using a knife. Store in an airtight container.

That’s all there is to making this simple Easter Biscoff Bark recipe. This stuff is highly addicting, so I recommend sharing it with friends!

I made sure to make this in the morning so my husband could take it back to work with him when he came home for lunch.  No, I did not trust myself with this stuff for a whole afternoon in the house alone!

See these yummy layers of cookies, malted eggs and Biscoff flavored candy?  This Easter Biscoff Bark is pretty amazing to me, and I hope you enjoy it just as much as I did. Just try not to eat it all in one sitting…I dare you!

Print Recipe

Easter Biscoff Bark

Ingredients

• 1 package of Mini Robin Eggs
• 24 oz. Vanilla Almond Bark
• 1/2 cup Biscoff Spread
• 24 Vanilla Sandwich Cookies
• Sprinkles

Instructions

• Line a 9X13 cake pan with waxed paper.
• Melt 12 oz. of the almond bark in the microwave for 90 seconds. Add the Biscoff spread and stir until well mixed.
• Pour the melted mixture into the lined pan and spread evenly.
• Add a layer of cookies on top of the mixture, gently pressing them into place.
• Melt the remaining almond bark in the microwave for 90 seconds. Stir in 1 cup of Mini Robin Eggs. Pour gently over the layer of cookies, using a spoon to spread the mixture evenly.
• Quickly pour 1 cup of Mini Robin Eggs on top, pressing them gently into the almond bark.
• Add sprinkles to the top layer. Let cool.
• Once the bark is cool and set, remove the candy from the cake pan by gently lifting the wax paper. Break the bark into small pieces using a knife.
• Store in an airtight container.