Easter chocolate bark

This Easter chocolate bark is so quick and easy to whip up and makes a great Easter gift or party treat.

To make it, you'll line a tray with baking paper and then spread with melted white chocolate, then drizzle on a tiny bit of milk chocolate to give a pretty, swirled effect.

To complete the bark, you'll simply drop a range of candy eggs onto the surface of the chocolate and let it set! I went for mini eggs, mini creme eggs and mini caramel eggs.

Once the bark is set, the really fun part is breaking it into pieces, ready to serve. Isn't it pretty?!

Here's the full recipe for my Easter chocolate bark, which takes less than 10 minutes!

Instructions

Melt the white chocolate in the microwave in 30 second blasts. Do the same with the milk chocolate.

Pour the white chocolate onto the baking tray. 

Spread into a flat layer using an offset palette knife or the back of a spoon. 

Drizzle the milk chocolate over the white chocolate.

Swirl lightly with a skewer, cocktail stick or the handle of a teaspoon.

Dot all the eggs all over the bark. 

Allow the bark to set.

When you’re ready to share the bark, peel away the paper backing.

Break the bark into pieces. 

It’s so quick to create, and would make a wonderful Easter gift.

Pointers, tricks and troubleshooting tips for the perfect Easter chocolate bark

Is Easter chocolate bark easy to make?

Chocolate bark has become a popular Easter gift, thanks to high street chocolatiers like Hotel Chocolat. But at the end of the day, it's just a slab of chocolate! 

So this Easter chocolate bark is unbelievably easy to make, considering how impressive it looks. All you have to do is melt your chocolate and decorate it! 

So as long as you don't burn your chocolate, you'll have a beautiful piece of decorated chocolate bark to give as a gift or enjoy for yourself.

Will I need any special equipment to make Easter chocolate bark?

The only equipment you really need to make this Easter chocolate bark recipe are some bowls, a spatula, a tray, some baking paper and some scales. 

If you want to be very precise or even temper your chocolate, then you could use a thermometer to measure the chocolate as it melts. So, this chocolate thermometer and spatula kit from Amazon could be helpful. Though it's not essential, so don't worry if you don't have one.

If you're in doubt, there's always a full list of suggested equipment on the recipe card below my recipes. I always include links to example products, so you can see exactly what I used to make each recipe.

Is chocolate bark tempered? What is tempered chocolate? 

Tempering chocolate is a way of melting and cooling chocolate to produce a shiny glossy finish. 

The process involves heating chocolate to a specific temperature and stirring the chocolate as it cools to regulate the size of the sugar crystals that form as it cools. This method of heating and cooling results in a very even and shiny surface on the cooled chocolate. 
If you're interested, the BBC has a good guide to tempering chocolate.

This Easter chocolate bark isn't tempered because it's studded with mini chocolate eggs and decorations. So it just seemed like a needless compilation for a result that would end up covered up. But feel free to give tempering a go if you want a super glossy chocolate bark!

Is Easter chocolate bark suitable for vegetarians?

There's nothing in this recipe that contains meat or fish, so it's safe for veggies! 
At the time of writing (February 2022), the chocolate brands listed don't include meat or fish in their chocolate or chocolate eggs, but this can change. So check your labels!

It's important to note that animal-derived products can be used to thicken, colour or flavour sweet and savoury food. Meaning many candy-coated sweets and chocolate can contain ingredients like shellac or carnauba wax, ingredients derived from insects.

So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.

Is Easter chocolate bark suitable for vegans?

This Easter chocolate bark recipe isn't vegan, as chocolate contains dairy. However, there are plenty of vegan chocolate brands on the market which should behave similarly to chocolate.
So all you need to do to make this recipe vegan is swap the chocolate for vegan chocolate and follow the same steps.

Vegan chocolate is usually made with cocoa powder and cocoa butter with a dairy replacement, so it should melt in the same way as dairy chocolate.

There are some brands of vegan chocolate which are designed to melt better. Vego melts are like little drops of vegan Nutella chocolate, which are designed to melt for baking. 

So if you like hazelnut, it might be a good idea to use a combination of Vego with other vegan chocolate for the best results.

Once you have your chocolate base, there are plenty of vegan chocolate eggs available that you can use to top your bark. Brands like Doisy and Dam make lots of vegan chocolate dupes of old classics, so they could be a good place to start.

I haven't tried making a vegan chocolate bark yet, so let me know how it goes!

Always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.

Is Easter chocolate bark gluten-free?

At the time of writing (February 2022), this recipe contains no gluten. However, there is some uncertainty about different batches of Cadbury Mini Eggs being gluten-free or containing wheat. So if your packet doesn't state whether it's gluten-free, it's best to leave them out of the recipe. 

Don't worry; the Mini Eggs are optional, so they won't affect the outcome of the recipe. You could use any other gluten-free chocolate you prefer.

Double-check all of your labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve the recipe with.

Is Easter chocolate bark keto-friendly?

No, this Easter chocolate bark is almost entirely made out of sugar - so it is highly unsuitable for a keto diet. Sorry!

Is Easter chocolate bark healthy?

This Easter chocolate bark isn't something you should eat every day as it contains a lot of sugar and fat. So it's best enjoyed as an Easter treat!

Is Easter chocolate bark safe to eat while pregnant?

This Easter chocolate bark recipe has nothing that would pose a risk to someone who is pregnant. Though bear in mind it has a lot of sugar, which can affect your blood sugar levels significantly when pregnant.

Make sure that all of your ingredients are in good condition and this meal is prepared safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is Easter chocolate bark safe for young children, toddlers or babies?

This Easter chocolate bark recipe is fine for children to eat in moderation, as long as you make sure that you bash up the Mini Eggs, so they don't post a choking risk.

However, the  NHS advises that babies and toddlers shouldn't be given sugar, as it has no nutritional benefit. So this isn't suitable for very young children and babies.

What goes well with Easter chocolate bark?

Easter chocolate bark is a perfect gift because it looks so beautiful in its full form. But once you've broken it up, all bets are off! 

So you could use your Easter chocolate bark however you like. You could use broken pieces to top ice cream sundaes or cakes, or just eat the crumbs from the container! 

Can I make these Easter chocolate bark without Mini Eggs/ Mini Caramel Eggs/ Mini Creme Eggs?

You can make your Easter chocolate bark with any chocolate you prefer. This is a great recipe for using up leftover Easter chocolate, but you can make it any time of the year with chocolate and other sweet treats. 

If you just want to use different kinds of chocolate eggs, then that's fine too. Brands like Smarties, Terry's Chocolate Orange and Oreos have released their own versions of mini chocolate eggs. So shop around and find your favourite.

At the bottom of this section, I've also suggested a few ways to add or change the flavours with alternatives to chocolate eggs. 

Can I add extra chocolate to this recipe?

Well, it's almost impossible to add extra chocolate to this recipe because it's all chocolate!

Easter chocolate bark is really easy to customise. So if you want to add different types of chocolate to your bark, then go ahead. Just sprinkle whatever extra chocolate you like onto the bark at the stage the recipe instructs you to add your chocolate eggs.

How should I store Easter chocolate bark?

The best place to store your Easter chocolate bark is in a cool dark place like a cupboard or pantry. 

For a few reasons I outline below, it isn't the best idea to store your chocolate bark in the fridge. But if you aren't bothered about the appearance or texture of your chocolate, then feel free to keep it in there.

How long will Easter chocolate bark keep?

Chocolate usually lasts for a long time because it has low water content, and sugar is a natural preservative.  

However, I wouldn't recommend keeping your Easter chocolate bark for more than a month, as the Mini Eggs and Creme Eggs will deteriorate more quickly than the chocolate.

Can I leave Easter chocolate bark out on the counter?

If you live in a colder climate or have a cool kitchen, you can leave your Easter chocolate bark on the counter, as long as it's in an airtight container. However, it is at risk of melting if the room heats up, so it's best to keep it in a cool, dark place like a cupboard or pantry.

Can I make Easter chocolate bark ahead?

Yes, this Easter chocolate bark recipe is perfect for making ahead, as chocolate is so high in sugar, it preserves itself very well.

So as long as you don't live somewhere very hot, your chocolate bark should keep well for a couple of weeks in a cool, dark cupboard.

Can I keep Easter chocolate bark in the refrigerator?

Cadbury chocolate finally settled the fridge-chocolate debate once and for all by stating that chocolate should not be kept in the fridge. 

Food safety expert Belinda Stuart-Moonlight told Hotel Chocolat that chocolate shouldn't be refrigerated, as it can cause 'sugar bloom'. 

Sugar bloom happens when chocolate is chilled and then warmed – the condensation on the surface dissolves some of the sugar, which re-crystallises in large, uneven crystals, resulting in chocolate with a grainy texture and cloudy looking surface. 

Can I freeze Easter chocolate bark?

Yes, chocolate freezes well as there's very little water content. Though bear in mind it will make your Easter chocolate bark more brittle. So it's best to wrap it in foil or cling film and place it into a lunchbox in the freezer. The lunchbox will protect it from getting broken by any bags of peas or clumsy hands.

Generally, chocolate lasts for around 12 months in the freezer, as it has low water content and a lot of sugar which acts as a preservative. 

What is the best way to defrost Easter chocolate bark?

There isn't much water content in chocolate, so it won't affect the texture too much if you freeze your Easter chocolate bark. 

This means that, like all chocolate, you can eat your frozen Easter chocolate bark straight from the freezer! Or if you're worried about breaking a tooth, just leave it in the fridge for 20 minutes until it thaws a little. 

As I said above, chilling then warming chocolate can lead to sugar bloom and a grainier texture, so your bark might not be as nice as it was when it went into the freezer.

Can I make these Easter chocolate bark in a different quantity?

If you want to make more or less of this Easter chocolate bark recipe, then go ahead. There's no baking time or oven temperature to adjust. So you'll just have to make sure that all of your chocolate melts if you use more of it. 

To make more or less of the recipe, just scroll down to the recipe card below this section, and you'll see the serving number near the top. To change this to the portion size you want to make, just click on it, and a little slider will pop up. You can move the slider up or down to get the amount you want to make.

All the ingredient quantities will update automatically for you so that everything is in the right ratios.

Can I make these Easter chocolate bark as individual bars?

Yes, feel free to make mini Easter chocolate bark bars or pieces. The chocolate will probably cool a little quicker if you make individual portions - so just make sure you get decorating as soon as it's ready!

Can I make this recipe in a different tin/tray?

If you don't have a tray like the one I used for this recipe, then you can use a similarly sized baking dish or another container with a rim around the edge.

If you want to make your chocolate bark in a round or oval-shaped tin/dish, then that's fine too! 

As long as you're happy with the shape of your container, you can use anything you like that allows your chocolate to set without running over the edges.

Can I make Easter chocolate bark in a stand mixer such as a KitchenAid or Kenwood Mixer?

This recipe has no mixing, just melting, so there's no need for a stand mixer or electric whisk.

Can I make Easter chocolate bark with a food processor?

No, there's no mixing required for this recipe, so you won't need a food processor or blender.

How can I make sure my Easter chocolate bark turns out perfectly?

The only thing that could go wrong with this recipe is that you might burn the chocolate as it melts.

So you should make sure that you follow the recipe steps exactly as directed so you don't overcook or burn your chocolate. 

Burning or incorrectly melting your chocolate will result in gritty chocolate, so I've outlined below how to avoid this happening.

As for the decoration phase, it's really up to you how you prefer to decorate your Easter chocolate bark. So if it doesn't look exactly like mine, don't worry!

 It's supposed to be a bit rustic and look a little thrown together. It's still going to taste delicious, no matter what it looks like! 

Why did my Easter chocolate bark turn out gritty?

If your Easter chocolate bark has turned out gritty, then it may be because it burned during melting. 

It's best to melt your chocolate in bursts in the microwave, as the recipe states, rather than leaving it for extended periods of time. This is because microwaves don't heat food evenly; they 'zap' areas to heat it up. 

So if you don't take your chocolate out and stir it, some areas may become burnt before other areas are properly melted.

Another potential cause of gritty chocolate is the way that it melted. When chocolate is melted, the cocoa powder, sugar, and cocoa butter become fluid and disperse evenly within the fluid. 
If any moisture is introduced while the chocolate is melted, the liquid and the sugar merge into a syrup. The cocoa particles will then cling to this syrup and create a grainy texture. 

So when you stir your melted chocolate, make sure that the spatula or spoon you use is completely dry to avoid any moisture being introduced to the chocolate.

How can I add/change the flavours in these Easter chocolate bark?

If you're looking for an alternative to chocolate eggs on your Easter chocolate bark, I think pretzel pieces or nuts would be really tasty additions to your bark.

For some reason, cranberry and pistachio are really popular additions to chocolate bark. So if you don't want to use mini chocolate eggs on your Easter chocolate bark, you could try the more grown-up combination of nuts and dried fruit. 

Some versions of chocolate bark even include freeze-dried berries like raspberries and strawberries, which give you a super-concentrated burst of fruit flavour. If you want to experiment with freeze-dried fruit, you can find freeze-dried raspberries and other fruits on Amazon.

Or, if you want to go the opposite direction and make your chocolate bark even more fun, you could add some popping candy and fizzy sweets!
This recipe is very forgiving and easy to adapt, so feel free to experiment!

Who invented chocolate bark?

It's unclear who invented chocolate bark, but there's a record of peppermint bark being sold in Florida in the 1960s. So variations of chocolate bark have been around for at least a few decades!

In the 1990s, Williams-Sonoma launched its own version of peppermint bark. It was created because a recipe team was asked to design a 'nostalgic Christmas treat'. 

Soon after its launch, it became a seasonal phenomenon in the U.S., So it's possible that the current popularity of chocolate bark is a result of this.

Why is it called chocolate bark?

Chocolate bark, like peppermint bark, was given its name because of its traditionally rough surface, like the bark of a tree. 

So if you want to make your chocolate bark look a little rougher and bark-like, you could grate some frozen chocolate over your slab once it's almost set. (Frozen chocolate won't melt into the warm chocolate quite so much.)

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