Prep your pan. Line a rimmed baking sheet or 9x13-inch pan with parchment paper. Leave a little overhang so you can lift the bark out easily.

Make the strawberry crunch. In a bowl, combine crushed cookies, 1 cup of lightly crushed freeze-dried strawberries, and 1–2 tablespoons strawberry gelatin powder. Stir in 1–2 tablespoons melted butter until the mixture looks sandy and clumpy. Set aside.

Melt the chocolate. Add white chocolate to a heatproof bowl. Microwave in 20–30 second bursts, stirring each time, until smooth. If it seems thick, stir in 1–2 teaspoons oil. For stovetop, use a double boiler over low heat, stirring gently.

Flavor the base. Stir in a pinch of sea salt and vanilla extract if using. Fold in a small handful of crushed freeze-dried strawberries for pockets of fruity flavor.

Spread and swirl. Pour the melted chocolate onto the lined pan. Use an offset spatula to spread it to about 1/4-inch thick. If you want a pink swirl, tint a few tablespoons of melted chocolate with a dot of pink gel and drizzle it over the white base. Swirl with a toothpick.

Add the crunch layer. Sprinkle the strawberry-cookie crunch evenly over the chocolate while it’s still warm. Press lightly with clean hands so it adheres.

Decorate. Scatter Easter candies and extra freeze-dried strawberry pieces across the top. Add sprinkles for sparkle. Finish with a tiny pinch of sea salt flakes for balance.

Set the bark. Let it firm up at room temperature for 45–60 minutes, or chill in the fridge for about 20 minutes. It should be fully set and snappy.

Break and serve. Lift the slab out by the parchment and break into shards. Aim for a mix of larger and smaller pieces.