Recipe: Easter Chocolate Bark

When you think of Easter, you think of chocolate. Am I wrong? Rather than just buying your sweet treats this year why don’t you try making something yourself? You don’t need to be a qualified patiserie chef to be able to make something beautiful out of chocolate that celebrates the Easter season. Why not try this recipe for Easter Chocolate Bark?

Bark? Huh? Chocolate bark is a sheet of chocolate that is usually covered with nuts, dried fruits, candies or even additional pieces of chocolate for a delicious impact. Think rocky road but in a chocolate slab! This recipe is quick and easy (a little messy maybe..) and incorporates fantastic Spring colours and sweets for the ultimate chocolate hit this Easter. Give it a go!

Ingredients

1 (11.5 oz) bag milk chocolate chips
1 (4.4 oz) bar milk chocolate
1 ½ (9 oz) bags confetti chocolate chips (or an 11 oz bag plain white chocolate chips)
1 (4.4 oz) bar white chocolate
¼ – ⅓ cup each coloured chocolate candy melts; however many colours you choose – for this recipe I used yellow, light green, and light blue
¼ – ⅓ cup sweetened coconut
Purple food colouring
½ cup Cadbury Mini Eggs, crushed
1-2 tbsp pastel coloured nonpareil sprinkles

Directions

Cover sheet pan with parchment paper

Put coconut in a sandwich bag and add two drops of purple food colouring. Manipulate the bag between your fingers until the coconut is evenly coloured then spread out on a paper towel to dry. Set aside.

Put Cadbury mini eggs in a storage bag and crush them with a rolling pin. Set aside.

Melt a bar of milk chocolate plus half of the chocolate chips in the microwave in 30-second intervals, mixing in between until melted.

Add remaining chocolate chips and mix. If not melted, put in the microwave for 30 seconds.

Spread melted milk chocolate evenly over the parchment paper covered sheet pan with an offset or rubber spatula. Refrigerate for 15 minutes or until cool and solid.

Melt white chocolate as above.

Spread the white chocolate evenly over the cooled milk chocolate layer.

Cover with sprinkles, crushed mini eggs, coloured coconut, and any other toppings you wish before the white chocolate layer cools.

Melt the coloured chocolate melts as above and drizzle over the top with a spoon. Allow to cool in the refrigerator for at least a half-hour or until hard.