This Easter Mini Eggs Chocolate Bark is so easy and fun to make. The simplicity makes it ideal to make on your own or with children! It’s colourful, takes only a few ingredients and is sure to put a smile on anyone’s face. Not to mention you can use up any leftover chocolate Easter eggs or this recipe. A delicious chocolate and low waste recipe all in one, kaching!
This recipe is super easy. Essentially, you are just melting the chocolate, swirling it, adding some colourful goodies and leaving it to set before breaking it apart. For a bit more detail than that, keep reading.
Place the milk and white chocolate into two separate microwave safe bowls. Place some baking paper on the flat baking tray. Begin by melting the milk chocolate, then followed by the white chocolate. This can be done over a saucepan of hot water or in the microwave. To microwave, begin with 1 minute. Take out the chocolate and stir it. Return it to the microwave and melt using 20 second bursts, stirring in between, until nearly fully melted. When there is a few small lumps left, remove from the microwave and stir until everything has completely melted.
Pour the melted milk chocolate onto the lined flat baking tray. Spread the chocolate out evenly using a spoon or small palette knife. Pour the melted white chocolate over, in blobs or random lines. Using a spoon or palette knife, gently swirl the chocolates together until you get a pattern you like. Sprinkle over the mini eggs randomly along with the sprinkles. Allow to cool and set at room temperature for 30-40 minutes. Once the chocolate has set and become hard, gently break up the bark into big pieces. Serve immediately or store in an airtight container at room or cool temperature for up to 2 weeks
You absolutely can break up any leftover eggs and use as normal chocolate. Be careful to choose eggs that are pure chocolate and don’t have any mix ins like the Crunchie egg or the Malteasers egg.
Usually I would say yes. However as this chocolate bark is two different types of chocolate swirled, the lack of shine isn’t as obvious. Tempering the chocolate does help with shelf stability and snap too. If you would like to go the extra mile and temper it, you can find more details about it in my Peppermint Chocolate Bark Post.
If stored correctly, in an airtight container I would give it 2-3 weeks if stored at cool room temperature or in the fridge.
You can use any colour, shape or flavour you would like! I opted for a combination of Dr. Oetker Sugar Strands and Supervalu Hundreds & Thousands.
You should be able to buy Cadbury Mini Eggs in most supermarkets like Tesco, Supervalu, Dunnes, Asda etc. Some supermarkets may even have their own brand of chocolate mini eggs. You might find bags of them in discount stores such as Dealz, EuroGiant, Mr.Price etc. If all else fails, you can order directly from Cadbury’s website. Just make sure your give yourself enough time as they ship from England.
Light, fluffy muffins with bursts of juicy blackberries.
A small batch version of the classic dessert of sweetened cooked apples and blackberries topped…
Easy, 5 ingredient peach and raspberry compote. Perfect for filling cakes, macarons, pavlovas, cupcakes etc.
Simple vanilla cake with peaches and raspberries
Easy, make ahead breakfast using granola, yoghurt of your choice and stewed rhubarb
Gorgeous, buttery scones with a crispy exterior and a soft, fluffy interior flavoured with bursts…