cadbury easter egg bark
Cadbury Mini Eggs are a more recent discovery of mine, and though I’m usually fairly disciplined when it comes to candy, the petite pastel eggs have become a weakness. While eating the eggs out of hand satisfied me for a day or two (I love how the candy shell shatters, giving way to solid milk chocolate), I became determined to create another use for them; thus, the evolution of Cadbury Easter Egg bark. Chopped Cadbury Mini Eggs sit atop two layers of smooth, melt-in-your-mouth chocolate for absolute chocolate heaven.
Use a sharp knife to chop the eggs and do be careful – they have a tendency to slip around on the cutting board. I used only the blue, pink, and yellow eggs for the bark, saving the white eggs for another use (crushed over ice cream, perhaps?!). For a lovely gift, wrap up squares in cello bags. Roasted carrot cake bars or tangerine-vanilla tea cakes are two more delicious options for your Easter table.
Cadbury Easter Egg Bark
1 pound white chocolate, chopped
1/2 pound bittersweet chocolate, chopped
1/2 pound semisweet chocolate, chopped
6 ounces Cadbury Mini Eggs, chopped
Line an 11 x 17-inch jelly roll pan with parchment paper. Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate into prepared pan and spread with an offset spatula into an even layer. Chill in the refrigerator until set, about 25 minutes. Remove pan from refrigerator and leave at room temperature while melting remaining chocolate.
Place bittersweet and semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Remove from heat; let stand 5 minutes. Pour melted dark chocolate over white chocolate layer; carefully spread with an offset spatula into an even layer. Sprinkle with chopped Cadbury eggs. Chill in the refrigerator until completely set, about 1 hour.
Carefully lift parchment paper and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into squares. Pack in an airtight container with wax paper between layers; store at room temperature up to 1 week.
Yield – 32 squares (serving size: 1 square)
Calories – 175
Carbs – 21