If, like me, you’ve got a ton of leftover Easter chocolate, and one last day off before heading back to reality, then I’ve got a simple and easy recipe for you.
The Easter season is almost over. Creme eggs have disappeared from supermarket shelves. Seasonal aisles are stocked with summer camping gear and gardening tools. It’s time to look forward to lighter evenings and warmer weather. But I’m not quite ready to leave Easter behind.
It always seems to come and go so quickly, so with one last day to celebrate, it’s the perfect time to make a delicious slab of chocolatey goodness.
This recipe is perfect for kids and adults alike. It’s easy to make and can be ready to scoff nice and quickly. Plus, there’s plenty of spoons to lick along the way!
All you need is some leftover chocolate, a few Easter treats and your favourite sprinkles and you’ve got a fun and colourful dessert to share.
400g white chocolate
50g milk chocolate
Pink, purple & yellow food gel
1 bag Mini Eggs
4 Mini Creme Eggs
1 bag Maltesers White Chocolate Mini Bunnies
- Line a small baking tray with greaseproof paper or aluminium foil. Break up your white and milk chocolate into small pieces.
- Melt your white chocolate. You can do this in the microwave, in 30 second bursts, or in a glass bowl over a saucepan of simmering water. Be careful not to overheat or burn your chocolate – heat until just melted and smooth. Repeat with the milk chocolate.
- Prepare three separate bowls and spoon two tablespoons of white chocolate into each bowl. Squeeze two drops of food gel into each of the separate bowls and mix until well combined – one pink, one purple and one yellow.
- Pour the white chocolate onto your prepared baking tray and spread it out into an even layer. Drizzle the milk chocolate over the top of the white chocolate and use a toothpick to create a swirl pattern. Drizzle the coloured chocolate on top.
- Carefully chop about half of your Mini Eggs, then half your Mini Creme Eggs. Scatter the Mini Eggs over the top of the chocolate, followed by the halved Mini Creme Eggs and Malteser Bunnies. Press down gently. Finish your chocolate bark with a dusting of your favourite sprinkles to fill in any gaps.
- Allow your chocolate to set at room temperature for a few hours, or pop into the fridge to speed up the process. Carefully peel off the greaseproof paper, break your chocolate bark into pieces and dig in!
What’s been your favourite Easter treat this year? Drop me a comment below!