Super Easy Easter Bark Recipe
Easter Bark Recipe
How gorgeous is this Easter Bark? Dead, dead simple to do and the kids will love to help out with this recipe. It will store for weeks in a zip-lock bag in the fridge until you’re ready to dole it out (that’s of course, assuming you have the willpower not to eat it before Easter) and wrapped up in cellophane together with some Easter Rocky Road and some Easter Egg cookies would make a sensational gift to give away to family and friends this year instead of a boring old bunny. You only need white and milk chocolate, a bit of food colouring and some Cadbury mini eggs and cachous to decorate.
Ingredients
600g white chocolate melts (divided)
300g milk chocolate melts
Food colour
Cadbury Mini eggs
Cachous
Method
Divide the white chocolate into two separate bowls and melt either in the microwave making sure you stir every 30 seconds or in a heatproof bowl set over a simmering pan of water making sure the bottom of the bowl
Tint one bowl the colour of your choice (I used pink) and leave the other bowl white. Melt the milk chocolate melts also. Then line a large baking tray with non-stick baking paper and add spoonfuls of each chocolate mixture in alternating patterns so that it all touches each other.
Then swirl a skewer through it all and decorate with the eggs and cachous.
Place in the fridge and allow to set. Break into shards.
Ingredients
- 600g white chocolate melts (divided)
- 300g milk chocolate melts
- Food colour
- Cadbury Mini eggs
- Cachous
Instructions
- Divide the white chocolate into two separate bowls and melt either in the microwave making sure you stir every 30 seconds or in a heatproof bowl set over a simmering pan of water making sure the bottom of the bowl
- Tint one bowl the colour of your choice (I used pink) and leave the other bowl white. Melt the milk chocolate melts also. Then line a large baking tray with non-stick baking paper and add spoonfuls of each chocolate mixture in alternating patterns so that it all touches each other.
- Then swirl a skewer through it all and decorate with the eggs and cachous.
- Place in the fridge and allow to set. Break into shards.
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.
