Ladies and gentlebeans, it is time.
Time for a full-blown Easter chocolate fix. We are not holding back. We are going for it full throttle with white, milk and dark chocolate.
There is no hiding.
The good news is that this bark is so easy peasy to put together, it can hardly be called a recipe, yet it yields impressive results.
Mini eggs are a real weakness for me. I am very grateful that they are not available all year round, otherwise I would be in real trouble. On the face of it there is nothing that special about them – a blob of Cadbury’s dairy milk encased in a sugar shell – but they look so pretty and are incredibly easy to eat. So much so, that having purchased a large bag (much larger than actually required) for this recipe I have had to restrain myself by using an egg cup to scoop some out of the bag with, hiding the rest so that I can only eat the ones in the egg cup and – this may seem a little peculiar – sucking them so that they last longer.
The measures I go to. Honestly. I could just have bought a smaller bag.
But where is the fun in that?!
Mini Egg Easter Bark
- 200g white chocolate
- 200g dark chocolate
- 2 large handfuls of Cadbury’s mini eggs
- sugar strands and sprinkles
- Line a square baking tin with non-stick baking paper. If you are using a silicone tray there is no need to do this as the cold chocolate will come out easily enough. You can use any size of tray but remember that the smaller it is, the thicker the bark will be. I used a 9 inch square one.
- Place the mini eggs in a sandwich bag and bash them with a rolling-pin to break them up a bit. Set aside.
- Place a bowl over a pan of barely simmering water, ensuring that the bottom of the bowl doesn’t touch the water. Place the white chocolate in the bowl and stirring occasionally, allow it to melt, taking it off the heat while there are still a few small lumps remaining. Stir until these have disappeared.
- Pour into the prepared tin in blobs, leaving gaps in-between and scraping out as much of the chocolate are possible.
- Return the bowl to the pan and place the dark chocolate in it and repeat step 2.
- Pour the melted dark chocolate into the tin, filling in the gaps between the white chocolate. It doesn’t matter if some of it drizzles over the white chocolate.
- Take a skewer and swirl it through the chocolate in order to create a marbled effect.
- Scatter over the broken pieces of mini eggs followed by the sugar strand and sprinkles.
- Leave to set in a cool place (but not the fridge).
- Once it has set, remove from the tin and cut into pieces. Store in an air-tight container.
© The Pink Rose Bakery 2015