Chocolate bark is so easy to make and given all the cute chocolate around, Easter is a perfect time to make it. I’m sure the kids would love to sacrifice some breakfast cereal, melt their Easter eggs and stud with whatever evil treats are lying about!
- 300g dark chocolate
- 100g rice bubbles (or cocoa pops/cornflakes etc)
- 300g milk chocolate
- 150g white chocolate
- as many chocolate mini eggs and lollies as you like for decoration, you could throw in some nuts too, I went with roasted hazelnuts
- Line a baking tray with non-stick baking paper.
- Put the dark chocolate in a microwave safe bowl, heat on full power for 30 seconds, stir, then return to the microwave for 20 seconds at a time, stirring well after each blast, until the chocolate has almost melted, stir until smooth.
- Add the rice bubbles to the melted chocolate, mix gently until combined, tip onto your baking tray, spread as thinly as you can; leave to stand until set.
- Put the milk chocolate in a microwave safe bowl, repeat the melting process above, heating for 20 seconds initially, then in 10 second bursts, once melted spread over the dark chocolate layer.
- Finally melt the white chocolate in 10 second bursts, once melted drizzle in lines over the milk chocolate, swirl together with the tip of a sharp knife (or a tooth pick if the kids are involved!).
- Decorate with chocolate mini eggs and lollies while the chocolate is still soft.
- Stand at room temperature until set, around 2 to 3 hours, put it in the fridge if the kids can’t wait, cut into wedges and you’re good to go; might be worth leaving the kids out of this stage, slicing through bunnies and all that…
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