Double Chocolate Easter Bark
This quick and easy double chocolate Easter bark recipe is perfect for using up leftover Easter chocolate and Easter eggs!
Servings: 4 people
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.