For many years my family has enjoyed the chocolate Easter eggs that I have made to celebrate the Easter season. In fact, those eggs have been a family favorite. This past Easter, I found this recipe and was pretty sure it would be another hit. My sons don’t like it when I mess with old traditions so I made my Easter eggs as I normally do, but this year I also included this Easter bark as part of the season. To my pleasant surprise the Easter bark has become a new family favorite and I will definitely be adding this to my traditional Easter baking!
(P.S. - This is a recipe you can make any time using left over candy! Not just for Easter)
300g milk chocolate or white chocolate wafers
1 medium-sized bag candy coated chocolate eggs
1 bag of filled chocolate eggs
Line a baking sheet with parchment paper and set aside.
Slice the filled eggs in half and set aside.
Using a rolling pin or a heavy pot, smash the candy-coated eggs into various sized pieces and set aside.
Place chocolate in a heat-proof bowl and place bowl over a small saucepan of barely simmering water to melt the chocolate. Stir when it’s about half melted to prevent the bottom from burning. When completely melted, pour the chocolate onto the parchment paper and spread evenly to fill the tray.
Sprinkle the broken up eggs all over the chocolate. Place the tray in the fridge and let it harden completely before breaking into rough chunks and servings