One of the most common questions I get asked about my blogs is who eats all of the food. I usually laugh and tell everyone about my sugar-holic husband. Because he’s my number one taste-tester, I occasionally make things that he specifically requests. This week, that was Easter candy bark!
I like to think most of my recipes are accessible but there’s nothing easier than bark. At its most basic, it’s a slab of chocolate covered in something tasty. What’s not to love?
When making bark, you’ll get the best crunch and color by tempering the chocolate rather than just melting and freezing it. You can do this by reserving 25% of your chocolate and mixing it into the rest of it after it has melted. If you want to learn more about tempering (the process of breaking down the bonds in chocolate and rebuilding them promptly), check out what I say about it in my post about Halloween bark.
Chocolate Easter eggs are one of Colin’s absolute favorites so we always have them lying around this time of year. Well, we have them around for as long as it takes between us finishing a bag and my next trip to the grocery store. I made ice cream with them last year but this year I knew I wanted to highlight them.
I couldn’t very well make an Easter candy bark and not include peanut butter eggs. So I didn’t. The mix of the crunchy bark with the soft peanut butter egg covered in chocolate is magical. It’s not as colorful as the rest of the bark though so I drizzled some extra purple chocolate on top of it.
- 1 ¾ cup of semi sweet chocolate chips
- 1 ¾ cup white chocolate chips
- 1 drop purple food gel
- 1 drop pink food gel
- ½ cup spring M&Ms
- ¼ cup mini Cadbury eggs
- 5 Reese’s peanut butter eggs
- Prepare a baking pan by lining it with a non stick mat or parchment paper. Set aside for now.
- Place the semi sweet chocolate in a microwave safe bowl and microwave in 30 second increments, stirring with a spatula between each microwave session, until fully melted. Once melted, pour onto the prepared pan and use a spatula to shape it into a 7in x 13in rectangle.
- Place the white chocolate in a microwave safe bowl and microwave in 30 second increments, stirring with a spatula between each microwave session, until fully melted. Pour half the chocolate into a separate bowl and put one drop of the pink food gel in one bowl and one drop of purple food gel in the other. Stir to combine. Drizzle both colors across the chocolate rectangle. Cover with candy.
- Place in fridge for 1 hour. Break into pieces once solid using your hands and store in an airtight container.