Easter Chocolate Bark Recipe by Cranberry & Apricot

If you're surrounded by Easter Eggs and don't know what on earth you're going to do with them all, don't fear, I have a solution. Ami from Cranberry & Apricot has allowed us to share her idea to create Easter Chocolate bark. It looks like the perfect way to get the kids in the kitchen and using up their chocolate stash plus I bet a slice goes well with a nice cup of coffee for elevenses. Yum! Over to Ami......

Ingredients

200g Galaxy Chocolate
200g Milkybar Chocolate
1 pack of Cadbury Mini Eggs
1 pack of assorted Mini Eggs (Daim, Oreo & Creme Egg)

Method

1 - Line a shallow baking tray or glass dish with greaseproof paper.

2 - Break 150g of Milkybar chocolate into pieces before microwaving in 20 second bursts until melted. Make sure to stir the chocolate after each 20 second burst.

3 - Pour the Milkybar chocolate into the tray and spread evenly.

4 - Refrigerate for 10-15 minutes or until the chocolate is starting to set. If the chocolate sets fully there’s a chance it won’t attach to the top layer.

5 - Microwave 200g of Galaxy chocolate in 20 second bursts until melted. Spread this over the Milkybar chocolate to form the second layer.

6 - To give the Cadbury Mini Eggs a hatched look, place them in a food bag before cracking them with a rolling pin.

7 - Press the broken Mini eggs into the chocolate slab.

8 - Melt the remaining 50g of Milkybar chocolate and drizzle over the slab.

9 - Cut the Daim, Oreo & Creme Eggs in half before pressing into the chocolate.

10 - Refrigerate until set before breaking into shards.

Wow thanks Ami, I can't wait to try this! I think the beauty of making something like this is that you can use up whatever you have. I bet it's nice with a few mini Lindt bunnies too.

Cranberry & Apricot shares recipes, days out, lifestyle & travel posts alongside the most beautiful photography. You can follow Cranberry & Apricot on Facebook, Instagram and Twitter.

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