Easter season is nearly over but it's still the school holidays here so I'm sharing one last Easter treat before it all ends for another year.
This recipe is for a simple double chocolate Easter bark, which is a great recipe to help you use up any leftover odds and ends of chocolate after Easter!
It's a lovely easy recipe for kids, so good for a little Easter holiday entertainment if your kids are still off school. If you've already well and truly had enough of Easter for this year, do pin or save it ready for next year!
Double Chocolate Easter Bark
Ingredients:
- 200g milk chocolate
- 200g white chocolate
- 8-10 little chocolate bunnies (I used Malteaser mini bunnies)
- 1 bag mini eggs
- hundreds and thousands sprinkles
Method:
Line a small baking tray with grease-proof or baking paper.
Break up the milk chocolate and place it in a microwave safe bowl.
Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth.
Pour the chocolate onto the lined baking tray. Using the back of a spoon or spatula, spread the chocolate around so that it covers the tray in a thin, even layer.
Pop the tray of chocolate into the fridge to set – 10-15 minutes should do it.
Once set, remove from the fridge.
Break up the white chocolate and place it in a microwave safe bowl.
Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. As with the milk chocolate, be careful not to overheat or burn it – heat only until just melted and smooth.
Pour the white chocolate over the milk chocolate and spread it around so it forms a second, even layer over the milk chocolate. Work quickly so that it doesn’t melt the first layer and get mixed up.
Scatter the chocolate bunnies over the chocolate, pressing them gently in to the top layer.
Sprinkle over the mini eggs and press gently in too.
Scatter the sprinkles generously to fill in any gaps.
Place the tray back into the fridge for another 15 minutes or so until completely set.
Remove from the fridge, carefully peel from the grease-proof paper and break up into pieces.
Serve on a plate or platter or bag up in cellophane bags to give as gifts.
Try not to eat it all at once!
Looking for more yummy Easter treats? Check out my super easy White Chocolate Mini Eggs fudge!
Or for more fun Easter recipes and ideas, head over to the Fun Easter Food section here on the Eats Amazing blog or pop over and follow my Easter Pinterest boards for lots more fun ideas from around the web; Fun Easter Food for Kids, Healthy Easter Food and Easter Fun.
Grace
Double Chocolate Easter Bark
Ingredients
- 200 g milk chocolate
- 200 g white chocolate
- 8-10 little chocolate bunnies (I used Malteaser mini bunnies)
- 1 bag mini eggs
- hundreds and thousands sprinkles
Instructions
- Line a small baking tray with grease-proof or baking paper.
- Break up the milk chocolate and place it in a microwave safe bowl. Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth.
- Pour the chocolate onto the lined baking tray. Using the back of a spoon or spatula, spread the chocolate around so that it covers the tray in a thin, even layer. Pop the tray of chocolate into the fridge to set for 10-15 minutes. Once set, remove from the fridge.
- Break up the white chocolate and place it in a microwave safe bowl. Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. As with the milk chocolate, be careful not to overheat or burn it – heat only until just melted and smooth.
- Pour the white chocolate over the milk chocolate and spread it around so it forms a second, even layer over the milk chocolate. Work quickly so that it doesn’t melt the first layer and get mixed up.
- Scatter the chocolate bunnies over the chocolate, pressing them gently in to the top layer. Sprinkle over the mini eggs and press gently in too. Scatter the sprinkles generously to fill in any gaps. Place the tray back into the fridge for another 15 minutes or so until completely set.
- Remove from the fridge, carefully peel from the grease-proof paper and break up into pieces. Serve on a plate or platter or bag up in cellophane bags to give as gifts.
Love this recipe idea? Why not save it to Pinterest so you can easily find it again!
Rebecca Beesley says
this looks so pretty with the two tone colours of the chocolate!