I’ve long been a fan of chocolate bark. It’s such a quick and easy gift to make for all kinds of occasions. Why not give this brightly coloured fun version as a gift instead of a traditional Easter egg?
One of the downsides of being at home a lot with a newborn is the naughty snacking that you’re tempted to do.
I’ve always been a bit too fond of chocolate, and have found myself eating it even more lately. And in fact I felt a bit queasy after making this as I’d licked out both chocolate bowls and snacked on far too many of the chocolate eggs while I was waiting for the chocolate to set.
Oh well. Feeding a baby multiple times a day means I need the extra calories at the moment.
Ahem. I know I’d do better to snack on this easy hummus and 2-ingredient flatbread, but as you know there are times when only chocolate will satisfy!
As if we need an excuse to eat chocolate, there’s another great one coming up soon of course – Easter!
It would be rude not to eat chocolate at Easter, so I thought I’d have a go at some easy Easter chocolate bark.
I discovered chocolate bark a few years ago and now often give it as a last minute gift. In particular, it makes a perfect gift for a host if you’ve been invited to a dinner party. Just package it in a simple see-through food gift bag, tie at the top with a ribbon, and it looks quite impressive.
If you’ve never tried making chocolate bark, please do give it a try because you won’t believe how easy it is. You literally melt chocolate, which I always do in the microwave in about a minute and a half, then you pour and spread the chocolate over a baking tray and decorate in whichever way you wish.
If you like you can mix some goodies in with the chocolate before you pour it out. I’ve made many different versions in the past – cookies and cream (white chocolate with Oreos mixed in), mango and pistachio (the luxury version!), toffee apple, and marbled white and milk chocolates.
They’ve all ended up looking far more impressive than you’d imagine for the time and effort you’ve expended!
To make the Easter bark you see in today’s post, I simply spread white chocolate over milk chocolate, then sprinkled with slightly crushed mini chocolate Easter eggs, and… jelly beans! By all means skip the jelly beans, but I love the combo of the sticky candy with the chocolate.
Give it a try – you might be surprised how good it is!
The great thing about this is that you can use whatever you like to decorate the chocolate bark. I’m sure little mini chocolate eggs are available in many countries close to Easter, but you may find something else yummy to sprinkle over too.
Generally I wanted to create a nice pastel-y Spring / Easter effect, but really, use whatever you like or can find where you live. Pastel M&Ms would work well. Unfortunately they aren’t available here in the UK, but they’d work well if you can find them.
Experiment with your chocolate bark! If you like, you could even take a photo, post it on Instagram and tag me @scrummylane so I can see your unique creation.
I know we hardly need a video for this ‘recipe’ but I made one anyway! 🙂
Easter chocolate bark
- 7 ounces milk chocolate
- 7 ounces white chocolate
- Easter decorations of your choice e.g. pastel-coloured mini chocolate eggs* gold-coloured mini eggs (available in UK!), pastel-coloured M&Ms, multi-coloured sprinkles, jelly beans
- Clear food gift bags ribbons and gift tags (optional)
Melt the milk chocolate in a jug or small bowl in the microwave in 30-second bursts (or in a bowl over a saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl).
Pour and spread the chocolate on a baking tray covered with baking paper. Pop the tray in the freezer for a few minutes to begin to harden.
Meanwhile, melt the white chocolate, then pour / spread over the top of the milk chocolate. Decorate as you wish.
Leave to cool and harden completely (you can speed this process up by popping into the fridge for a short while), then break the bark up into pieces.
*I like to lightly crush the chocolate mini eggs before sprinkling over the chocolate. I pop them into a clear bag and hit them with the end of a rolling pin. I tried doing this in a food processor but found they get totally obliterated rather than just broken up!
If you prefer you can swirl the white chocolate into the milk before decorating - this works just as well as keeping the layers separate.
Why not save this to your Chocolate board for later? 🙂
Would you like to follow me on Pinterest, too? I’m always pinning tasty food!