Recipes>Chocolate Recipes
Fitwaffle’s Easter Egg Chocolate Bark
by Eloise Head from Fitwaffle’s Baked In One: 100 desserts using just one tin
Easy
Makes 8 or more pieces
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.
Discover more delicious Easter recipes
From lamb centrepieces to seasonal bakes
From the book
Baked In One
Eloise Head
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
Buy From
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.
Tags
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Easter Recipes
View all
Lindor Tiramisu
by Lindt from Lindt Cookbook
Easter Simnel Buns
by Stork from Stork: The Art of Home Baking
More Chocolate Recipes
View all
Mary Berry’s The Ultimate Chocolate Roulade
by Mary Berry from Mary 90: My Very Best Recipes
Pistachio Yule Log
by Philip Khoury from Beyond Baking
More Easy Recipes
View all
The Batch Lady’s Ratatouille-Inspired Hake Parcels
by Suzanne Mulholland from Batch From Scratch
Nadiya Hussain’s Tandoori Chicken Drums
by Nadiya Hussain from Nadiya’s Quick Comforts
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
