Easter · Food

Mini Egg Chocolate Bark for Easter

It’s that most wonderful time of the year again when mini eggs are back in shops and are being aggressively promoted by the supermarket when I do my online shop because I’m still avoiding any mingling, pandemic style.

Pastel coloured mini eggs set in marble swirled chocolate bark and decorated with sweet violets
I love the pastel colours of the eggs set against the marbled chocolate bark

I’ve always loved mini eggs, their pastel colours and sugar crunch seem to signal that Spring is indeed here, almost as surely as the Spring flowers sprouting in the garden. And my goodness, hasn’t winter felt like a slog this year? Home school and work and the sense of captivity left me feeling so burned out, so even though it was a little early for Easter chocolate bark, I wanted to make something celebratory for the children to come home from school to, so Mini Egg Easter chocolate bark it was, sprinkled with some of the sweet violets that are growing like a defiant little carpet in the back garden.

Making chocolate bark is very easy, and this Mini Egg Chocolate Bark for Easter only took about twenty minutes. It’s easy to adapt to different tastes, and so simple that I’d feel confident making it with my children.

To make Mini Egg Chocolate Bark you will need:

  • 100g dark chocolate
  • 200g milk chocolate
  • 50g white chocolate
  • 80g pack Cadbury mini eggs/similar with sugar shells
  • A flat baking tray/large brownie pan
  • Greaseproof paper

How to Make Mini Egg Chocolate Bark

  1. Break the dark chocolate and milk chocolate into the same bowl and set over a larger bowl of boiled water, allow to melt. If you like your chocolate sweeter, you can use plain milk, I found the mixture of the dark and milk gives a stronger colour for the marbling and stops the bark getting too sugary when the eggs are added.
  2. In a separate bowl, break up the white chocolate and melt.
  3. While these are melting, bash the mini eggs so you get a variety of shapes. Chop some in half so you have larger pieces. Reserve.
  4. Stir the dark and milk chocolate mix until it’s fully melted and completely silky, then pour this out onto a greaseproof paper covered baking tray, spreading until it’s thin.
  5. Before the dark and milk chocolate set, drizzle the white chocolate in rough stripes over the mix, then use a fork, skewer or cocktail stick to gently swirl into a marbled pattern.
  6. While the chocolate is still soft, stud some half mini eggs across the mixture, then scatter the shattered sugar shell pieces across the mix. If you were feeling like Willy Wonka, you could scatter some crushed parma violets into the mixture to add some zing.
  7. Allow to set, then remove from the greaseproof paper and snap into pieces as you see fit.
  8. I added some sweet violets to mine to serve, but if you’re adding flowers to food be sure that you know what they are, know that they are edible and know that they’ve been grown away from pesticides and animals.


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