This easy, Easter Chocolate Bark is covered in Creme eggs, caramel eggs, mini eggs and golden eggs. A total egg overload, this recipe is fun to make and perfect for adults and kids alike!
Line a baking tray with a piece of grease proof paper and leave to one side.
Place the milk chocolate into a heat proof bowl and place in the microwave in 20 second increments, stirring between each one, until all the chocolate is melted and smooth. Alternatively, you can place the bowl on top of a small saucepan of simmering water and stir until melted.
Pour the chocolate onto your lined baking tray and then spread out with a small angled spatula into an even layer, around 2mm/just over 1/16th of an inch thick.
Place your halved caramel and creme eggs randomly over the melted chocolate and then fill in the gaps with mini eggs and golden eggs. Just sprinkle until all of the chocolate is covered in eggs!
Leave to set for 30 mins, before placing in the fridge to set completely.
Once set, either break bark into pieces or use a knife to cut shards of bark. I found it easier to break the bark as with all the eggs on it, it makes it harder to find a path to cut!
Easter Chocolate Bark will keep in an airtight container, at room temperature, for 5 days.
*You can use any mini Easter eggs that you want! Just make sure they add up to roughly 2 cups total.