Easter Chocolate Bark
An easy Easter recipe to do with children or for novice bakers
Materials
- 225 g Milk Chocolate
- 225 g White Chocolate
- Chocolate toppings & Sprinkles
Instructions
- Line a baking tray with parchment paper and set aside
- Melt the milk chocolate in the microwave. Stir every 30 seconds with a rubber spatula to make sure it's completely melted (dissolved?)
- Pour the chocolate into the baking tray using a rubber spatula to spread it out evenly
- Set in the fridge to chill for 20 minutes or until it's set
- Melt the white chocolate the same way as the milk chocolate. Let it cool for a couple of minutes before pouring it onto the milk chocolate.
- Sprinkle all the Easter chocolates, mini eggs and other decorations all over the chocolate before it sets.
- Stick in the fridge and chill for a couple of hours. Once hardened, break it into pieces
Notes
If you want to break the bark with a knife, running it through hot water beforehand, it will make cutting it easier