Easter Mini Egg Chocolate Bark
A simple fun Easter recipe using milk and white chocolate, mini eggs and some colourful sprinkles.
Equipment
- 2 microwave safe bowls
- 1 Flat baking tray
- 1 spoon or small palette knife
Ingredients
- 150 grams milk chocolate (You can use leftover Easter eggs for this)
- 75 grams white chocolate
- 80 grams chocolate mini eggs
- 1-2 tbsp colourful sprinkles
Instructions
- Place the milk and white chocolate into two sperate 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 fuly 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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.