Fitwaffle’s Easter Egg Chocolate Bark
This super easy chocolate bark makes for a great gift for friends and family at Easter or a clever way to use up any leftover chocolate.
From the book
Fitwaffle’s Baked In One: 100 desserts using just one tin
100 recipes all designed for one 20cm tin
With brand-new recipes alongside fan favourites
From brownies and blondies to cakes and cookies
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Introduction
If you ever have any leftover chocolate from Easter or want to make something extra special, this chocolate bark is perfect! Just melt it down and get creative with whatever flavours, colours and decorations you please. Break it into pieces and serve at a party or even bag it up and give it away as gifts.
Ingredients
| 200g (7oz) | milk chocolate (feel free to use any leftover chocolate eggs), broken into pieces |
| A selection of | small Easter eggs (I use Mini Eggs) |
| Easter-themed sprinkles and/or brightly coloured sprinkles |
Essential kit
You will need: a 20cm (8in) square baking tin.
Method
10 minutes + 2 hours setting.
Line a 20cm (8in) square baking tin with nonstick baking paper.
Pop the milk chocolate into a microwave-safe bowl and melt in the microwave or in a double boiler.
Pour your melted chocolate into the prepared tin and smooth it out gently with a metal spatula or the back of a spoon, making sure it doesn’t touch the edges of the tin.
Use the photo as a guide to decorate. Arrange your small Easter eggs over the chocolate, then sprinkle the sprinkles over the chocolate to your liking.
Leave to set at room temperature or in the refrigerator for about 2 hours. When set, cut or break into chunks.
Store in an airtight container at room temperature, or in the refrigerator if your room is very warm, for up to 2 weeks.
